Hopefully you’ve picked up your copy of the summer/fall issue of Dishing (we’ve delivered all over town and are hitting Wilson and Teton Village today). And if you’ve read our Ask For It column, you’ll notice that we promised to publish the recipe for Persephone Bakery’s chocolate bourbon sauce that goes along with the bread pudding (on page 10).
We’ve made it pretty well known how much we love Persephone. Husband and wife Kevin and Ali Cohane are doing some amazing things with their bakery south of town since opening last year. I know I will be making this soon.
And don’t forget to write to us at firstname.lastname@example.org and let us know what recipes you want from our local restaurants.
Persephone’s Chocolate Bourbon Sauce
- (I would use my kitchen scale for this one.)
- 1 kg sugar
- 1.25 kg cream
- 0.45 kg butter
- Optional ingredients:
- 1/2 cup bourbon
- 1 cup chocolate chips (Persephone uses grated dark chocolate)
- Heat up a large pot on a medium high flame.
- Once the pan is hot, put in a tablespoon of sugar, and mix it till it melts.
- Once melted add another tablespoon of sugar and mix until melted. Continue this process, adding more sugar gradually, until all the sugar has melted. Continue to cook the sugar while stirring occasionally until it has become darkly caramelized.
- De-glaze the pot by streaming in a cup of cream. Do this slowly as the caramel will bubble up drastically, while constantly mixing with a spatula. Continue to add the rest of the cream and mix until smooth.
- Then place the butter in a separate bowl and strain the heated caramel sauce over it. Mix the melted butter and caramel until combined.
- Once the caramel sauce is made you can mix in bourbon and chocolate chips to your desired taste. We add chocolate to the sauce for our chocolate bread pudding. This creates a richly layered chocolate flavor. However we only add bourbon if we are doing a non-chocolate bread pudding.