FRANGELICO CHOCOLATE SAUCE
Make and share this Frangelico Chocolate Sauce recipe from Food.com.
Provided by Calms79
Categories Sauces
Time 20m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Combine cream, chocolate and sugar in a medium saucepan over low heat.
- Cook stirring with a metal spoon for 8 minutes or until the chocolate melts and the mixture is smooth.
- Stir in the frangelico and cook stirring for 2 minutes.
- Remove saucepan from heat and serve immediately.
Nutrition Facts : Calories 575.8, Fat 55.5, SaturatedFat 34.4, Cholesterol 104.2, Sodium 46.8, Carbohydrate 31.1, Fiber 8.7, Sugar 13.8, Protein 8.3
FRANGELICO SAUCE (HAS LIQUEUR)
This is a DELISH recipe, great on ice cream, cake, just anything! Just 3 ingredients, so easy to make. Will turn ordinary desserts spectacular! The amount will differ on how much you put on the desserts. Do not use unsweetened or semi-sweet chocolate.
Provided by FLUFFSTER
Categories Sauces
Time 20m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Stir the chocolate, 1/3 cup whipping cream, and liqueur together in a medium saucepan over low heat until chocolate is melted and the sauce is smooth.
Nutrition Facts : Calories 68.5, Fat 7.3, SaturatedFat 4.6, Cholesterol 27.2, Sodium 7.5, Carbohydrate 0.6, Protein 0.4
ITALIAN FRUITCAKES WITH FRANGELICO CHOCOLATE SAUCE
Steps:
- For cakes:
- Preheat oven to 300°F. Butter and flour 12 miniature Bundt molds or 12 oversize muffin cups (each about 1-cup capacity). Toss nuts, figs, chocolate and ginger in medium bowl to blend.
- Using electric mixer, beat butter and sugar in large bowl until smooth and fluffy. Beat in eggs, 1/4 cup Frangelico and orange peel (mixture may look curdled). Sift both flours and salt over batter; mix in. Stir in nut and fruit mixture.
- Divide batter among molds. Bake cakes until tester inserted near center comes out clean, about 45 minutes (about 55 minutes if using muffin cups). Turn cakes out onto racks; brush with 1/4 cup liqueur. Cool cakes completely.
- Cut out twelve 10-inch cheesecloth squares. Pour 1 1/2 cups liqueur into small bowl. Dip 1 square into liqueur; squeeze out some but not all liqueur. Wrap 1 cake in liqueur-soaked cheesecloth, then in foil. Repeat dipping and wrapping with remaining cakes, adding more liqueur if needed. Chill at least 1 week and up to 2 weeks. Bring cakes to room temperature before serving.
- For sauce:
- Stir chocolate, 2/3 cup cream and liqueur in heavy medium saucepan over low heat until chocolate melts and sauce is smooth.
- Arrange 1 cake on each plate. Drizzle with sauce. Pipe or spoon whipped cream alongside, if desired, and serve.
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