How can I make my own pourable chocolate topping?

August 29, 2010 10:40 PM

I've tried unsuccessfully to find a recipe for a pourable chocolate sauce/icecream topping that I can put in bottles to give as gifts.

You know the kind... the pourable gourmet sauces you get in gift hampers, etc. All I can find are recipes you put in jars and that need reheating to be pourable.

How to the boutique sauce manufacturers do it?? ;)

posted by Zaire to Food & Drink (7 answers total)

My drunken instincts say that corn syrup is involved somehow. (Ugh.)

The National Center to Home Food Preservation says that canning chocolate sauce is unsafe.
posted by mollymayhem at 11:04 PM on August 29, 2010 [1 favorite]

My instincts aren't drunk, but they agree with mollymayhem. You probably need corn or karo syrup or some sweet stuff that is liquid at room temp.
posted by that girl at 11:30 PM on August 29, 2010

It's sundae! Read this and go nuts.
posted by Ambrosia Voyeur at 12:31 AM on August 30, 2010

Dulce de leche is liquid (barely) at room temperature. You could make chocolate dulce de leche.
posted by esprit de l'escalier at 1:22 AM on August 30, 2010

Here's Alton Brown's recipe. Yeah, a couple tablespoons of corn syrup is involved.
posted by chengjih at 3:15 AM on August 30, 2010 [2 favorites]

Came here to link Alton's recipe, but Chengjih already took care of it. The only alteration I make is 1/2 tsp almond extract and 1/2 tsp vanilla extract instead of 1tsp vanilla. It's amazing.
posted by Nickel Pickle at 6:28 AM on August 30, 2010

If you want shelf-stable, giveaway chocolate treats, what about hot chocolate on a stick?
posted by phunniemee at 7:20 AM on August 30, 2010