Chocolate Vodka Sauce Recipes

VODKA SAUCE

Steps:

• Cook 2 chopped shallots in a skillet with 2 tablespoons butter over medium heat, about 3 minutes. Add 3/4 cup heavy cream, 2 cups Perfect Marinara Sauce (see Cook's Note) and a pinch of red pepper flakes; heat through. Stir in 1/4 cup grated parmesan and 1 to 2 tablespoons vodka; season with salt. Toss with penne.

VODKA SAUCE

Steps:

• Cook 2 minced shallots in a skillet with butter over medium heat until slightly softened, 3 minutes. Add 1 minced garlic clove and a pinch of red pepper flakes; cook 30 seconds. Remove from the heat. Add 1/2 cup vodka, a 28-ounce can crushed tomatoes and some salt. Simmer, stirring, 7 minutes. Stir in 2/3 cup heavy cream and simmer until thickened, 3 minutes. Stir in 1/2 cup grated parmesan and a handful of torn basil. Toss with 12 ounces cooked penne, adding some pasta-cooking water to loosen.

TOMATO VODKA SAUCE

Steps:

• In a large skillet over medium heat, melt better with oil; add onion and saute for 8 minutes or until transparent.
• Add tomatoes and cook for 25 minutes or until almost no liquid remains in skillet; stir frequently.
• Increase heat and add cream, vodka and red pepper flakes; boil for 2 minutes or until thickened to sauce consistency. Season to taste with salt and pepper.
• Bring a large pot of lightly salted water to a boil. Add penne and cook for 8 to 10 minutes or until al dente; drain and transfer to a large bowl.
• Bring sauce to a simmer and pour over pasta; toss to coat. Sprinkle with Parmesan cheese; serve.

CHOCOLATE GANACHE TART WITH CHERRY-VODKA SAUCE

Steps:

• For the crust:
• Heat the oven to 350°F and arrange a rack in the middle.
• Combine butter, sugar, vanilla seeds, and salt in a large bowl and stir until evenly incorporated.
• Add flour and stir until just combined and a soft dough forms.
• Sprinkle dough over the bottom of a 9-inch tart pan with a removable bottom.
• Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the pan (flour the cup occasionally to prevent sticking).
• Cover the tart shell with plastic wrap and let it rest in the refrigerator for 30 minutes.
• Once chilled, prick it all over with a fork and bake until golden brown, about 20 to 25 minutes.
• Remove from the oven and cool completely on a wire rack.
• For the filling:
• Place chocolate and butter in a medium bowl; set aside.
• Combine cream, sugar, and salt in a small saucepan over medium heat and stir until sugar dissolves and liquid is just at a simmer, about 4 minutes.
• Pour cream mixture over chocolate and butter and let sit until melted, about 4 minutes. Gently stir until smooth.
• Pour ganache into the cooled tart shell and transfer to the refrigerator.
• Chill until set, about 1 1/2 to 2 hours.
• For the cherry-vodka sauce:
• Place cherries, vodka, sugar, and reserved vanilla bean from the crust in a small saucepan over medium-high heat and stir to combine.
• Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until cherries start to break down and syrup has thickened, about 50 minutes.
• Remove from heat and let cool.
• Serve with slices of tart.

CHOCOLATE VODKA SAUCE

Steps:

• Combine the cream, milk, butter and corn syrup in a small, heavy saucepan over a moderate heat. Cook, stirring gently, until a thin glaze develops on top. Do not boil.
• Add the vanilla extract and chocolate (a few pieces at a time) while continuing to stir until all the chocolate has melted and the mixture is smooth.
• Stir in the vodka
• Remove from the heat and cool.
• Top your favorite dessert with it!