You know those mornings when you wake up and think, ‘I must do something quintessentially Belgian today?’
Or maybe there are mornings you wake up thinking, ‘I must consume liquid chocolate today?’
Are there mornings you just wake up with a pulse? OK, that will do. You’ll love what I’m about to share.
I’m about to introduce you to the best chocolate sauce on the planet. Not hot fudge sauce. Definitely not chocolate syrup. Chocolate sauce. Or if you have a penchant for French-ifying things, as I do, sauce au chocolat.
What I am actually sharing is my version of the Dame Blanche, a Belgian dessert that is nothing more than a few small scoops of vanilla ice cream topped with warm chocolate sauce made of only three things: bittersweet chocolate, cream, and butter. Simple, elegant, perfect. You usually receive the naked ice cream with the warm chocolate sauce in a pitcher on the side, leaving the pouring to the lucky recipient. I always leave a few glugs in the pitcher for shameless drinking at the end. You only live once.
I’m all for the multi-layer cakes with frosting and filling and sidecars of insulin when you really want to dessert it to the max, but Dame Blanche is, and always will be, at the top of my list. It’s warm + cold. It’s definitely not too sweet. It’s a throwback to my Belgian days.
It’s bliss. Pure and simple.
- 1½ c heavy cream
- 12 oz bittersweet (I recommend 60-72% cacao) chocolate, roughly chopped
- 1½ T unsalted butter
- Best-quality store-bought vanilla ice cream (or homemade**!)
- Heat the cream in a small saucepan over low heat. Put the chocolate and butter into a medium-size bowl. Pour the cream over the chocolate and whisk until smooth and glossy. Pour sauce over each portion of ice cream.
- (**For my favorite homemade vanilla ice cream, follow my recipe for Fresh Mint Ice Cream, but instead of mint leaves, infuse warm cream mixture with a vanilla bean, split and seeds scraped into the mixture; add 2 tsp pure vanilla extract to the cooled custard, and omit the chocolate chips. Best stuff ev-ah.)