Opera Cream Sauce

sinfully rich

Our family fell in love with opera cream not from the candies, but from an over-the-top chocolate opera cream cake made by a very special bakery in Cincinnati called BonBonerie.  It is the cake at every special occasion in our house. This is my version of the sauce that has been known to rock worlds.  Enjoy.

Serve this dessert after a family meal of Pasta Aglio Olio and Asparagus.

cooking information

• Yield: About 2 Cups
• Prep Time: 5 minutes
• Cooking Time: Varies (so be vigilant)

all ingredients

• 2 cups of powdered sugar
• 2 Tbs corn syrup
• 1 Cup Heavy Whipping Cream
• 2 tsp vanilla
• 1 pinch iodized salt

recipe instruction

1. Add the powdered sugar, corn syrup, cream, and salt to a sauce pot; bring to a boil without stirring everything together. (Do not stir; the ingredients will come together on their own.)

2. Boil until it reaches 236 degrees (soft ball stage). If you don’t have a candy thermometer, you can tell by adding a drop of the concoction to a glass of cool water. When the sauce is ready, a soft ball will form and fall to the bottom of the glass.

3. Once the sauce has reached the correct stage and temperature, remove it from the heat and let it come to room temperature.

4. If you will be using this to ice brownies, leave as is. However, if you want to make this a firmer icing for cupcakes or candies, use your electric beaters to whip the sauce until it becomes a shiny, white, ribbon-like consistency. Make sure to spread the opera cream right away because as you wait to ice your cupcakes or drop into individual candies, the sauce hardens. If it gets too hard, you’ll have to warm it up slowly again on the stove top. .

5. Enjoy!

cooking tips

• Make brownies right out of a box to decorate with this to-die-for sauce. Enjoy them gooey with just the opera cream, or pile fresh berries on top, just like the picture.