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.
30-SECOND EASY CHOCOLATE SAUCE
With two ingredients and thirty seconds, you can make this decadent Easy Chocolate Sauce, perfect for serving over ice cream, brownies, and whatever else your heart desires.
Provided by Tracy
Categories Dessert
Time 1m
Number Of Ingredients 2
Steps:
- In small microwave-safe bowl, microwave cream or milk for 30 seconds, until simmering. Remove from microwave and stir in chocolate until melted and smooth (the mixture may look quite thin at first, but just keep stirring. It will come together!) Pour over ice cream and enjoy!
Nutrition Facts : Calories 215 kcal, ServingSize 1 serving
CHOCOLATE CUPS WITH WHIPPED CREAM
Provided by Rachael Ray : Food Network
Categories dessert
Time 10m
Yield 4 servings in demitasse cups
Number Of Ingredients 8
Steps:
- Heat milk in a small pan over moderate heat until it comes to a boil.
- In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips, and liqueur. Run processor or turn on blender to low setting. Pour in boiling milk in a slow stream. The hot milk will cook egg and melt chocolate. Process or blend 1 minute, until smooth.
- Spoon chocolate into 4 demitasse cups and chill. After dinner, beat cream until soft peaks form. Add a little sugar and beat to combine. Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs.
- Place cups on saucers and serve with demitasse spoons. If you use teacups, this recipe will yield 2 cups, rather than 4.
FROZEN BRANDY MOUSSE WITH CHOCOLATE SAUCE
Provided by Dorothy Rose Long
Categories Chocolate Dairy Dessert Brandy Winter Bon Appétit Nebraska Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Whisk yolks, sugar and 1/4 cup water in medium metal bowl to blend. Set bowl over saucepan of simmering water (do not let bowl touch water). Whisk until mixture registers 170°F on candy thermometer, about 4 minutes. Remove bowl from over water. Using electric mixer, beat mixture until cool and thick, about 6 minutes.
- Using mixer fitted with clean dry beaters, beat cream, brandy, vanilla and nutmeg in large bowl until stiff peaks form. Fold cream mixture into yolk mixture.
- Spoon mousse into 13 x 9 x 2-inch glass baking dish. Cover mousse and freeze until firm, at least 6 hours or overnight.
- Bring half and half to simmer in medium saucepan. Remove from heat. Add chocolate; whisk until smooth. (Mousse and sauce can be made 3 days ahead. Keep mousse frozen. Cover sauce and chill; rewarm over low heat.)
- Scoop mousse into parfait glasses. Spoon sauce over and serve.
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
DELICIOUS CHOCOLATE SAUCE
Dressing up a dish of ice cream is especially easy with this sauce. It mixes together in a matter of minutes! The sauce serves another purpose, too. One batch yields so much, I have plenty extra to pour into pint jars and give out as gifts. -Dorothy Anderson, Ottawa, Kansas
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 cups.
Number Of Ingredients 6
Steps:
- In a small heavy saucepan, melt butter and chocolate over low heat; stir in sugar and salt. Gradually stir in milk; cook and stir until sugar is dissolved. Remove from heat; stir in vanilla., Serve warm or at room temperature (sauce will thicken upon cooling). Store, covered, in refrigerator.
Nutrition Facts : Calories 87 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 47mg sodium, Carbohydrate 20g carbohydrate (20g sugars, Fiber 0 fiber), Protein 1g protein.
FROZEN CHAMPAGNE CREAM IN CHOCOLATE CUPS WITH CHOCOLATE SAUCE RECIPE - (4.6/5)
Provided by Kitchenbee
Number Of Ingredients 13
Steps:
- CUPS: Partially melt chocolate in top of double boiler set over hot, not boiling, water. When chocolate is about half melted, remove from heat and let stand to melt completely (temperature of melted chocolate should not exceed 95°F). Dip small brush into chocolate and paint inside of cupcake liners, building up sides thickly or cups will break when paper is removed. Invert onto baking sheet and refrigerate or freeze until hardened. Carefully peel off paper; set cups aside in cool area. CHAMPAGNE CREAM: Combine 1/2 cup Champagne with sugar in small saucepan and bring to boil over medium-high heat, washing down any sugar crystals clinging to sides of pan using pastry brush dipped in cold water. Continue boiling without stirring until syrup registers 236°F (soft ball stage) on candy thermometer. Meanwhile, beat egg yolks in large bowl on high speed of electric mixer until light and lemon colored. When syrup is correct temperature, add to yolks in thin steady stream, beating constantly until mixture is tick and creamy, about 10 minutes. Gradually blend in remaining 1/4 cup Champagne. Chill until mixture is thick but not stiff. Whip cream in chilled bowl until stiff. Fold into Champagne mixture. Cover and set in freezer overnight. SAUCE: Combine ingredients except butter in small saucepan and stir over low heat until chocolate is melted and sugar is dissolved. Whisk in butter. Remove from heat and keep warm. To serve, spoon some Champagne cream into each chocolate cup. Spoon additional cream onto chilled dessert plate. Center with chocolate cups. Drizzle some chocolate sauce over cream on plate (no in cup) and serve immediately. (Sauce should not be made ahead)
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- In a large saucepan, bring the milk, water, 1 stick of the butter and the salt to a boil over high heat. Add the flour and remove from the heat. Stir until the dough forms a shiny mass. Using a mixer, beat the dough at low speed for 2 to 3 minutes, just until slightly cooled. Increase the speed to medium and beat in the eggs, one at a time, beating well between additions; be sure to scrape down the saucepan.
- Transfer the dough to a pastry bag fitted with a 3/4-inch plain tip. Pipe twelve 1 1/2 inch mounds onto each sheet. Using a moistened finger, round the tops of the dough. Bake for about 25 minutes, until the puffs are golden, shifting the sheets halfway through.
- Poke a 1/4-inch-deep hole into the side of each puff and return them to the oven. Turn off the oven, leave the door ajar and let the puffs cool and dry out for 2 hours.
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