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
CHOCOLATE SAUCE (SALSA DI CIOCCOLATO)
Make this for our "English Soup" (Zuppa Inglese).
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 1 cup
Number Of Ingredients 4
Steps:
- Melt chocolate with the cocoa powder in a heatproof bowl set over a pan of simmering water, stirring constantly, until thickened and difficult to stir.
- Remove from heat, continuing to stir, and add sugar. Return bowl to the pan of simmering water. Heat, stirring constantly, until sugar has dissolved and sauce is smooth. Add cream; stir until smooth. Remove from heat. Let cool completely. Sauce can be refrigerated in an airtight container up to 1 day; before using, warm sauce in a bowl set over a pan of simmering water until pourable.
CHOCOLATE SAUCE
Steps:
- Heat the cream and butter in a saucepan over medium heat. Add the chocolate, stirring, until it's melted and smooth. Remove from heat and cool to room temperature.
SIMPLE CHOCOLATE SAUCE
Follow our step-by-step guide to melting chocolate, add cream, sugar and a glug of almond liqueur if you like
Provided by Good Food team
Categories Condiment, Dessert, Dinner
Time 15m
Number Of Ingredients 5
Steps:
- Melt the chocolate in a bowl over a pan of barely simmering water until completely smooth (see step-by-step).
- Heat all of the remaining ingredients in a small saucepan until evenly combined. Remove from the heat and stir through the melted chocolate. Serve warm over chocolate pudding, vanilla ice cream or both!
Nutrition Facts : Calories 266 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
MARCELLA HAZAN'S SEMIFREDDO DI CIOCCOLATO
Semifreddo, which means "half-cold" in Italian, is a more elegant version of the traditional ice cream cake (think frozen mousse), and it's the ideal dessert for a summer party as it can be done in advance, then sliced and plated at the table. This recipe, an adaptation of one found in Marcella Hazan's "Marcella's Italian Kitchen," is light yet luxurious. It calls for just four ingredients - heavy cream, confectioners' sugar, grated chocolate and egg whites - and it's dead simple to make. Just whip the cream, add the sugar, fold in the beaten egg whites and chocolate, and then freeze. Unmold, slice and serve. To gild the lily, garnish with fresh summer berries.
Provided by Florence Fabricant
Categories dessert
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 4
Steps:
- Whip the cream. Before it begins to stiffen and while it is still the consistency of buttermilk, add the confectioners' sugar a little at a time and continue whipping.
- When all the sugar has been incorporated and the cream is stiff enough to hold peaks, mix in the grated chocolate.
- Beat the egg whites until they are stiff but not dry; fold them into the cream and chocolate mixture.
- Line a loaf pan of 1 1/2 to 2 quarts with wax paper and pour the mixture into the pan. Cover with plastic wrap and freeze overnight. To serve, unmold the loaf onto a platter, remove wax paper and slice.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 8 grams, Carbohydrate 17 grams, Fat 24 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 15 grams, Sodium 47 milligrams, Sugar 14 grams
ZUPPA INGLESE
This recipe can be doubled or tripled.
Yield serves 6 to 8
Number Of Ingredients 16
Steps:
- Arrange half the ladyfingers in the bottom of an 8-inch-square serving dish. Drizzle with half the wine. Spread 1 1/2 cups pastry cream on top. Drizzle 1/2 cup chocolate sauce over the cream. Repeat, adding another layer each of ladyfingers, wine, pastry cream, and chocolate sauce. Refrigerate, covered, 1 to 4 hours.
- Stir together the milk and lemon zest in a small saucepan. Heat over medium-low heat, stirring, just until small bubbles appear at the edges. Remove the pan from the heat.
- Put the egg and yolks and the sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale, 3 to 4 minutes. Reduce the speed to low. Add the flour and vanilla. Beat until just combined. Beat in the hot milk mixture. Raise the speed to high; beat 1 minute more. Transfer the pastry cream to the saucepan. Cook over medium heat, whisking constantly, until the mixture has thickened, 2 to 3 minutes.
- Transfer the warm pastry cream to a bowl. Place a piece of plastic wrap directly on the surface. Refrigerate until chilled, about 2 hours, or up to 1 day.
- Melt the chocolate with the cocoa powder in a heatproof bowl set over a pan of simmering water, stirring constantly, until mixture is thickened and becomes difficult to stir.
- Remove from the heat; continue to stir, and add the sugar. Return the bowl to the pan of simmering water. Heat, stirring constantly, until the sugar has dissolved and the sauce is smooth. Add the cream; stir until smooth. Remove from heat. Let cool completely. The sauce can be refrigerated in an airtight container up to 1 day; before using, warm the sauce in a bowl set over a pan of simmering water until pourable.
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