Belgian Chocolate Fudge Sauce Recipes
CHOCOLATE FUDGE SAUCE
I use Golden Syrup for the Chocolate Fudge Sauce. However, if you can't find it, light corn syrup or light agave nectar will work well, too. Although Dark Chocolate with 70% cocoa content may seem a little too dark for any milk chocolate lover's liking, that is not the case-I find it works perfectly, especially since it is diluted a bit by the cream and the other ingredients. 70% cocoa content is ideal, but if you don't have that on hand, use whatever you have- I wouldn't go below 64% cocoa content, though.
Provided by Sophisticated Gourmet
Categories Chocolate
Time 10m
Number Of Ingredients 7
Steps:
- Place the chopped dark chocolate and cocoa powder in a heatproof bowl over simmering water (do not let the bowl touch the water) and heat until the chocolate has melted.
- With the pan off the heat, stir in the golden syrup, followed by the heavy cream, confectioner's sugar, vanilla, and pinch of salt.
- Transfer to a glass jar or heatproof container with a lid, and serve over the ice cream of your choice. Can be stored in the refrigerator for a few days (that is, if you're not sharing!). Re-warm before serving.
Nutrition Facts : Calories 86 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 6 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 Tablespoon, Sodium 16 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
BELGIAN CHOCOLATE-FUDGE SAUCE
This rich sauce is a perfect topping for crispy, classic Belgian waffles. A classic dessert from Food&Wine. Enjoy!
Provided by Nif_H
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 3
Steps:
- In a saucepan, bring the cream to a boil.
- Remove from the heat and add the chocolate. Let stand for 2 minutes, then stir until the chocolate is melted.
- Add the confectioners' sugar and whisk until smooth.
Nutrition Facts : Calories 883.3, Fat 88.1, SaturatedFat 54.8, Cholesterol 326.1, Sodium 90.8, Carbohydrate 22.6, Sugar 15.9, Protein 4.9
CHOCOLATE FUDGE SAUCE
Steps:
- In a medium bowl, whisk together the coffee, sugar and cocoa. Whisk in the corn syrup until all the sugar crystals are dissolved and the mixture is completely smooth.
- Place the chocolate and butter in a large, dry bowl or in the top of a double boiler set over barely simmering water. When the chocolate has melted, whisk in the coffee-cocoa mixture until smooth and blended. The sauce is best if left to ripen for a full day before serving. Store in a sealed container. The sauce keeps for 3 weeks in the refrigerator or 3 months in the freezer.
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