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
Just cocoa, sugar, water and vanilla in this quick chocolate sauce.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 10m
Yield 8
Number Of Ingredients 4
Steps:
- In a medium saucepan over medium heat, combine cocoa, sugar and water. Bring to a boil and let boil 1 minute. Remove from heat and stir in vanilla.
Nutrition Facts : Calories 178.4 calories, Carbohydrate 45.4 g, Fat 1 g, Fiber 2.4 g, Protein 1.4 g, SaturatedFat 0.6 g, Sodium 1.5 mg, Sugar 41.7 g
CHOCOLATE SAUCE
A straightforward ganache-chocolate and cream - with a two-to-one ratio of cream to chocolate. Some sugar, in the form of corn syrup, is added, primarily for consistency. The chocolate sauce is only as good as the chocolate you use, so use the best you can.
Categories Sauce Milk/Cream Chocolate Dairy Dessert Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 3
Steps:
- Place the chocolate in a metal bowl.
- Combine the cream and corn syrup in a small heavy nonreactive saucepan and bring to a simmer. Pour the liquid over the chocolate and allow it to sit for 3 to 4 minutes, or until the chocolate has melted. Whisk to combine. Allow the sauce to cool slightly, then pour into a bowl or other container. (Stored in the refrigerator, tightly covered, the sauce will keep for up to 2 weeks.)
- To serve, warm the sauce gently in the top of a double boiler or in the microwave.
FRENCH CHOCOLATE SAUCE
Make and share this French Chocolate Sauce recipe from Food.com.
Provided by Pesto lover
Categories Dessert
Time 10m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Put all ingredients in the top of a double boiler over simmering water. Stir constantly with a wooden spoon until completely melted and well-blended.
- Transfer to a glass bowl and top with plastic wrap so a skin doesn't form.
- Refrigerate. Serve hot or cold.
Nutrition Facts : Calories 1550.7, Fat 121.7, SaturatedFat 75.1, Sodium 122, Carbohydrate 172.3, Fiber 39, Sugar 71.5, Protein 31.2
CLASSIC FRENCH PROFITEROLES
The perfect combination of crunchy and chewy, warm and cold, light yet decadent,... With their Choux Pastry Buns, Vanilla Ice Cream and Warm Chocolate Sauce, Profiteroles are probably one of the most iconic French Dessert ever for a reason: they are simply heavenly!
Provided by A Baking Journey
Categories afternoon tea Dessert
Time 55m
Number Of Ingredients 11
Steps:
- Melt the Butter and set aside to cool down. In a small bowl, mix the Flour and Brown Sugar. Pour over the melted Butter and stir with a fork or a small spatula until completely combined.
- Place the dough between two sheets of baking paper and spread as thinly as possible with a rolling pin. Place on a flat tray and transfer in the fridge to set for about 30 minutes.
- Place the Water, Butter and Sugar in a medium size pot on medium heat and leave to heat up until the butter and sugar have melted.
- Away from the heat, drop in the Flour at once. Using a wooden spoon or stiff spatula, stir the batter until it starts to come together then place back on the stove over low heat. Keep stiring to dehydrate the pastry as much as possible (at least a couple of minutes) to remove as much moisture as possible until you see a thin film create at the bottom of the pan (see note 1).
- Transfer into a large clean bowl (or the bowl of your Stand Mixer) and leave to cool down for 10 to 15 minutes. The batter should be at room temperature (or at least not steaming hot).
- Beat the eggs together in a seperate bowl. Slowly start to add the mixed eggs into the batter, a little bit at the time. Mix well between each addition of eggs until they are fully incorporated, then add a little bit more eggs and repeat (it is easier to do this step with a Stand Mixer). The pastry should be fluid and shiny, not too liquid or too hard (see note 2).
- Preheat your oven on 180'C / 350'F and grease the bottom of a baking tray (wipe any excess of grease with a paper towel).
- Place the Choux Pastry in a piping bag with a large round nozzle. Pipe small mounds of pastry, leaving room between each choux as they will puff in the oven.
- Optional: Take the Craquelin out of the fridge. Use a small cookie cutter, about the size of each choux, to cut out the craquelin and place them over each choux.
- Put in the oven for 20 minutes or until puffed and golden, then open the oven door to let the steam out and directly re-close it. Leave them to bake for another 10 to 15 minutes - If they Choux are not baked enough, they will fall down once cold. Transfer the Choux on a cooling rack and leave to cool down completely.
- Finely chop the Dark Cooking Chocolate and place in a heat proof bowl.
- In a small pot, heat up the milk until it starts to boil then directly remove from the heat and pour over the chopped chocolate. Wait 30 seconds then stir with a spatula to melt the chocolate. Keep stiring until the chocolate is fully melted, shiny and glossy (see note 3)
- When ready to serve, slice each Choux in half. Place a scoop of Vanilla Ice Cream on the bottom of each Choux and place the Choux lid back on. Re-heat the Chocolate Sauce to be fluid if needed then pour it over the Profiteroles. Serve straight away.
Nutrition Facts : Calories 165 kcal, Carbohydrate 15 g, Protein 3 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 39 mg, Sodium 33 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
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