I've made this recipe twice now, both times to accompany ice cream cake. Counter to many suggestions, I recommend actually decreasing the sugar to 1/2 cup if you're going to use it for something that's already super sweet (like ice cream cake). I also decreased the time, as many others suggested, and that made the sauce harden to a shell-like consistency in the freezer. (The first time I made it, I boiled it for the entire 6 minutes and found that it did stay pretty sticky.) Anyway, the equal parts of cocoa and sugar gave the sauce a more "dark chocolate" taste that was a good contrast to the ice cream. Just a suggestion, if you are into that kind of thing.
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I've made this recipe twice now, both times to accompany ice cream cake. Counter to many...