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Dessert

Crème Fraîche Chocolate Sauce

A chocolate sauce made with low‑fat butter, caster sugar, crème fraîche, and plain chocolate.

From the Wikibooks Cookbook · 4 ingredients
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Why it works: Sugar and chocolate are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 15,404 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Crème Fraîche Chocolate Sauce

Ingredients

Directions

  1. Melt all the ingredients together in a saucepan and allow to bubble for a while until the mixture darkens in colour slightly; be careful not to let the chocolate burn.

  2. Remove from the heat and allow to cool until it thickens.

Nutrition, whole recipe (rough)

306Calories
2 gProtein
20 gFat
30 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Chocolate1 oz (28g) semisweet155
Butter1 tbsp (14g)102
Sugar1 tbsp (12.5g) granulated49

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Butter + chocolatetop 16% of all pairs
    Smell alikemoderate
    Cooked together10,543 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Plain chocolate
Provides the chocolate flavour and, as it cools, helps give the sauce its body.
Crème fraîche
Adds richness and a mild tang that balances the sweetness.
Low-fat butter
Adds fat that gives the sauce a smooth, glossy texture.
Caster sugar
Adds sweetness and softens the bitterness of the chocolate.

The step that matters

Avoid burning the chocolate while the mixture bubbles. Chocolate scorches easily at high heat, and scorched chocolate turns bitter and gritty. Watching the mixture as it darkens slightly keeps the sauce smooth and tasting of chocolate rather than burnt sugar.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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