CHOCOLATE AND VANILLA SUNDAES
Steps:
- For the chocolate sauce: Place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth. Set aside.
- To assemble the sundaes: Place 1 scoop of vanilla ice cream and 1 scoop of chocolate ice cream in each dish and drizzle with the chocolate sauce. Sprinkle the peanuts over the top. Serve any extra sauce on the side.
EASY HOMEMADE CHOCOLATE SAUCE
If you are a regular buyer of store-bought chocolate sauce, and didn't realize how easy it is to make your own at home, then I hope you give this recipe a try. Enjoy!
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 10
Number Of Ingredients 7
Steps:
- Place sugar, flour, and cocoa powder into a bowl. Whisk together to remove lumps.
- Heat milk, butter, and vanilla extract in a saucepan over medium heat until butter melts.
- Whisk dry ingredients into the milk mixture a little at a time. Increase heat to medium-high until mixture comes to a simmer. Cook, stirring constantly, for 6 minutes. After 6 minutes, turn off heat. Whisk in a pinch of salt.
- Pour hot over ice cream or store in airtight containers in the refrigerator.
Nutrition Facts : Calories 108.4 calories, Carbohydrate 19.7 g, Cholesterol 8.5 mg, Fat 3.5 g, Fiber 1.5 g, Protein 2 g, SaturatedFat 2.2 g, Sodium 49.2 mg, Sugar 16.5 g
FLOURLESS CHOCOLATE CAKE WITH HALVAH HONEY SAUCE
Egg whites give this intensely rich cake its leavening and delicate texture, while a halvah honey sauce elevates it to something entirely new. It is an easy cake to make, and works beautifully even without the sauce, making it perfect for Passover. And it takes almost no time at all.
Provided by Melissa Clark
Categories dessert
Time 45m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Grease and flour a 9-inch springform pan, line it with parchment paper, and grease and flour parchment.
- In a saucepan over medium-low heat, melt 1/2 cup butter, then add chocolate. Melt, stirring frequently, until just smooth. Remove from heat, whisk in brandy or rum, and let cool.
- In a large bowl, whisk egg yolks with 1/2 cup sugar and the salt, then whisk in cooled chocolate mixture.
- In an electric mixer on medium speed, beat egg whites to soft peaks. Gradually add remaining 2 tablespoons sugar, and beat to stiff peaks.
- Stir a little of the whites into chocolate mixture to lighten it, then gently fold all the whites into chocolate. Scrape batter into prepared pan, and bake until cake springs back when gently touched in center and a toothpick inserted in center comes out with some crumbs attached, about 35 minutes. Transfer to a wire rack, and let cool for 20 minutes, then turn cake out onto rack, and cool completely. Wrap well, and refrigerate for at least 3 hours or overnight to firm texture.
- Make the halvah honey sauce: In a saucepan, bring cream to a simmer. Whisk in the tahini, honey and salt. Simmer the mixture, whisking, until it thickens to a custardlike consistency, about 2 minutes. Let mixture cool, then crumble in the halvah. To serve, drizzle sauce generously over the whole cake or individual slices.
Nutrition Facts : @context http, Calories 348, UnsaturatedFat 10 grams, Carbohydrate 27 grams, Fat 26 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 14 grams, Sodium 99 milligrams, Sugar 24 grams, TransFat 0 grams
POOH'S HONEY CHOCOLATE SAUCE
This is one of the Honey Sauces from The Pooh Cookbook, by Virginia H. Ellison. It's recommended as good on cake, ice cream, plain rice pudding, and warm milk. All recipes are accompanied by a drawing from one of the Pooh books and a quote. Try it on the Poohanpiglet Pancakes, recipe #134447.
Provided by MindiLouWho
Categories Low Protein
Time 15m
Yield 3/4 cup, 8 serving(s)
Number Of Ingredients 4
Steps:
- Melt chocolate with water over low heat. Simmer for 3 minutes. Remove from heat and stir in the honey and butter. Beat well until smooth. Pour it over ice cream or cake.
- Add 2 tablespoons of sauce to a glass of warm milk and stir.
- Store in an airtight jar. It will keep in the fridge for a week or more. Reheat gently but do not boil if you want the sauce warm again.
- "It's like this," he said. "When you go after honey with a balloon, the great thing is not to let the bees know you're coming." -- Winnie-the-Pooh.
Nutrition Facts : Calories 125.6, Fat 7.1, SaturatedFat 4.3, Cholesterol 7.6, Sodium 22.6, Carbohydrate 17.7, Fiber 0.9, Sugar 16.4, Protein 0.7
CHOCOLATE HONEY SAUCE
You can keep this in the refrigerator for a long time and it won't go bad. This is really good on pancakes or as a dip for strawberries!
Provided by Dominick and Amanda
Categories Dessert
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 3
Steps:
- Melt chocolate chips in top of a double boiler over simmering water.
- Stir in milk and honey.
- Continue cooking, stirring constantly, for 8 to 10 minutes.
Nutrition Facts : Calories 506.7, Fat 20.6, SaturatedFat 12.2, Cholesterol 13.7, Sodium 58.6, Carbohydrate 87.1, Fiber 3.5, Sugar 77.3, Protein 5.8
CHOCOLATE HONEY FONDUE/CHOCOLATE HONEY SAUCE
If you add more milk or cream, this recipe becomes like a sauce, and can be poured over ice cream. If less milk is added, it is more like a fondue, and can be used for dips or icing. For an even more decadent variation, try adding 2-3 tablespoons of Amaretto, Grand Marnier, or Bailey's after removing from heat! We used Mint Honey however, Meadowfoam, MeadowMaple, and Fireweed would work equally well. For a festive gift, place in a tightly-wrapped decorative container!
Provided by oilpatchjo
Categories < 60 Mins
Time 50m
Yield 1 pot, 12 serving(s)
Number Of Ingredients 5
Steps:
- Melt all ingredients together in the top of a double boiler over medium-high heat, stirring frequently. Remove from heat and let cool slightly.
- Can be stored in fridge, tightly covered, for up to 1 month.
Nutrition Facts : Calories 427.2, Fat 29.2, SaturatedFat 17.8, Cholesterol 33.9, Sodium 80.8, Carbohydrate 49.2, Fiber 3.7, Sugar 42.8, Protein 3.1
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