Chocolate Amaretto Sauce

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This article and recipe is all about chocolate amaretto sauce. It’s a delicious kind of chocolate sauce that goes well with a lot of desserts and beverages. You’ll find a detailed rundown on ingredients and tips and tricks on how to handle the recipe. It comes with some information on some pairings and applications.

Over the many decades, we’ve grown to love chocolates more and more. It seems as though there’s a bottomless pit on how to use and eat chocolate with. Chocolate has been paired with liqueurs, salt, meats, sugar, creams, and so on.

Here, we explore how delectable chocolate is with the famous liqueur, amaretto. Amaretto is a beloved liqueur enjoyed as a cocktail and often added to sweet confections.

Why you’ll love this Chocolate Sauce!

First of all, who doesn’t love chocolate? No one. Not everyone is fond of it but we assure you that if it’s on the table, whether you like it or not, you’re going to have a small piece of chocolate.

Chocolate is simply a delightful confection and we can use it with anything and in anything.

Amaretto is an almond-flavored liqueur that is often used in cocktails and confections. Although it doesn’t have those almonds bits in it, its almond notes shine brightly. The flavor of amaretto is often enhanced by the presence of acidities such as lemon, lime, or even a special kind of vinegar. Sounds strange? Let’s take you further down the road.

This sauce explores the marriage between chocolate and amaretto. We mentioned earlier that amaretto’s flavor is enhanced by the presence of acidity. Chocolate has a good amount of acidity and it is masked perfectly well by the cocoa butter and sugar. However, chocolate’s acidity does its work in balancing the notes of the chocolate alone and in this case, the amaretto.

You will love this sauce because both of these main ingredients are indulgent and they taste so well with any kind of dessert from cakes, to cookies, to brownies, and even beverages.

Should I use white or dark chocolate?

Not all chocolates were made equal. The consistency of dark chocolate is different from milk and white. The reason for this is because of the cocoa butter components, fat solids and amount of nibs actually used in making the chocolate. Dark chocolate is a lot denser and more chocolate forward while milk chocolate contains more sugar and milk. White chocolate is cocoa butter with mostly milk solids and sugar.

Dark chocolate as we mentioned earlier is a lot more chocolate forward meaning that it contains a lot more solid chocolate particles. It’s a lot darker, deeper and fuller. It typically goes well alone and it is often paired with alcohol like wines, beers and in our case, liqueur. The depth of the chocolate flavor goes so well with the alcohol content and flavor.

The amaretto’s slight bitterness, straightforward sweetness and nuttiness is enhanced by the deep dark chocolate flavor. Therefore, dark chocolate is more used to pair with amaretto.

White chocolate on the other hand is a more delicate tasting chocolate. It contains mostly cocoa butter and milk solids. It’s more sensitive and it can easily latch on to different flavors.

Although it is not typically paired with stronger flavored ingredients like alcohol, it still makes a delicious pairing with amaretto because of its sweetness. The delicate flavor of the white chocolate makes it a good canvas for stronger flavored ingredients.

Ingredients

• Semisweet Dark Chocolate

For this sauce, we’re using semisweet dark chocolate because it will definitely enhance the flavor of the amaretto liqueur but it will still be the star of the show. Dark chocolate paired with alcohol deepens the flavors of the mixture altogether. The alcohol plays a nice part in giving the chocolate flavor more undertones of bitterness and mystery.

• Whipping Cream

In order to make this pairing a sauce, we’ll need a delicious liquid to go with it. Whipping cream is a great thinning agent for the chocolate and liqueur to become a whole entity because the fatness adds richness to the sauce.

• Amaretto

Choose any brand of Amaretto. A good amount of amaretto in the recipe will create a delicious mixture. However, if you go too much, it’ll thin the sauce and it may be too sweet. If you put too little, you’ll just get a faint taste and aroma of the liqueur.

Tips and Tricks

• Never cook the alcohol

Cooking alcohol means reducing its alcohol content. In this case, we want the alcohol content. It’s the whole charm of the sauce. It’s always best to add the alcohol last when the fire is out.

• Do not boil the cream

In this recipe, we will require you to allow the cream to simmer before adding the chocolate. Do not boil the cream or it may curdle and break. You don’t want to have cottage cheese with your chocolate and amaretto.

• Do not burn the chocolate

The cream is simmered in the recipe so that it is warm enough for the chocolate chips to melt. Mix the chocolate immediately after turning off the heat. Don’t let it sit on the bottom of the pan as it may burn.

How to make chocolate amaretto sauce

It’s very simple to make chocolate amaretto sauce. First, you simmer the cream in a heavy saucepan. Once the cream has simmered, remove from heat and add the chocolate chips.

Mix the chocolate chips immediately to make the chocolate sauce. Don’t let the chocolate sit in the bottom of the pan.

Finally, when the chocolate has dissolved in the cream, add the amaretto.

Let cool before serving.

White chocolate and bread pudding with amaretto sauce

We love a good bread pudding. It’s one of those easy-to-make desserts from stale bread. It’s very economical and there’s just so much you can do with it like adding all sorts of sauces and flavoring to it.

Bread pudding is mostly flavored with vanilla. It is what we call a blank canvas dessert not because it’s bland but because there’s so much you can add to it. It’s a delicate flavor that could be enhanced with something stronger and richer or tart.

Bread pudding with a white chocolate amaretto sauce is a great dessert dish altogether because the delicate white chocolate is flavored with the sharp taste of amaretto, making it a delicious lace over the humble bread pudding.

Chocolate amaretto sauce topping for cheesecake

Another fantastic blank canvas dessert dish is the plain cheesecake. The best cheesecakes are the ones you can eat alone. Not a lot of plain cheesecakes are good to eat alone because they might seem boring. When it does become boring, chocolate amaretto sauce is the answer.

Many restaurants and recipes serve cheesecake with fruit compote on top or a crumb of Oreo cookies. However, cheesecake tastes a lot extra with a chocolate sauce – even better, a chocolate amaretto sauce for that extra kick in nuttiness and alcohol.

It’s a good chocolate sauce option to add to cheesecakes besides the many other kinds like chocolate balsamic sauce or chocolate raspberry sauce.

What else can I put amaretto sauce on?

The application of chocolate amaretto sauce is infinite! It doesn’t stop at solid desserts. You can add chocolate amaretto sauce on ice creams, sorbets, and to beverages such as a milkshake or even a vodka drink.

For the more obvious applications of chocolate amaretto sauce, you may add it to butter cakes, sponge cakes, flans, crème brûlée, vanilla cakes, and even chocolate cakes.

For not-so-solid desserts, it’s delicious to add this sauce to vanilla ice cream or even chocolate ice cream. Feel free to explore the many flavors of ice cream you can add chocolate amaretto sauce too.

For drinks, chocolate amaretto sauce is delicious with vodka or spiced rum.