If a quick temperature change is needed, be it warmer or cooler, for gelatins, sauces, gravies, toppings, puddings or any homogenous soft food, it can easily be done by using the double bath system.
Use two stainless steel bowls of the same size or with one just larger than the other. Put the sauce in the smaller bowl, and equal parts water and ice ( for cooling), or boiled water (for heating), in the larger bowl. With a rubber spatula, gently stir the sauce to the desired temperature.
Photos by Colin Cooke