Blond Mocha Sauce Recipes
BLONDE MOCHA SAUCE
Even those in the anti-white-chocolate party go for this: all the white chocolate does is cut through the necessary bitterness of the coffee (effortlessly supplied in the form of instant espresso powder) and together, with the cream, they make for an almost butterscotch-cappuccino taste. The best way to cook this sauce is the night before you want to serve it, so there's plenty of time for it to chill down and firm up in the fridge. To be honest, 4-6 hours ahead is probably fine, but I sometimes find evening tinkering about in the kitchen easier than early-morning action. Once it's whisked, poured into a jug and left to cool in the fridge, the sauce thickens voluptuously. If you don't make this ahead, but use it from the pan, it's rather like pouring a fabulous latte over your ice cream. Frankly, there's nothing to complain about with either option: in both cases, we're talking about a rewarding finale to a dinner menu that allows you to invite a whole gaggle of friends over without ending up resenting them for accepting.
Provided by Nigella Lawson
Categories Cookstr Recipes
Number Of Ingredients 3
Steps:
- Break the chocolate into chunks and put into a heavy-based saucepan over the lowest heat possible with all the other ingredients. When the chocolate has melted, take the pan off the heat and whisk vigorously to thicken the sauce. I just use one of my little hand whisks for this.
- Pour the blonde mocha sauce into a pitcher or glass measuring cup, cover the surface with a thin skin of plastic wrap and when cool, stick it into the fridge.
- When you are ready to pour it over the ice cream, take it out of the fridge, give it a good stir and use it straight from the pitcher.
- When you are ready to pour it over the ice cream, take it out of the fridge, give it a good stir and use it straight from the pitcher.
BLOND MOCHA SAUCE
Provided by Nigella Lawson
Categories easy, dessert
Time 15m
Yield 3 1/2 cups
Number Of Ingredients 3
Steps:
- Place all ingredients in a small heavy-based saucepan over medium heat. Wait until chocolate begins to melt, then reduce heat to lowest possible setting.
- Stir chocolate until it is completely melted. Remove pan from heat, and whisk vigorously until mixture is smooth and thickened. Set aside to cool to room temperature.
- Transfer sauce to a small pitcher. Cover and refrigerate until chilled. To use, stir well and pour as desired.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 11 grams, Carbohydrate 21 grams, Fat 36 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 22 grams, Sodium 56 milligrams, Sugar 21 grams
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