THE BEST CHOCOLATE SAUCE
Use good quality chocolate and cocoa powder. You'll appreciate the difference in this intensely dark and flavorful chocolate sauce. In place of the corn syrup, you can use agave nectar, rice syrup, or golden syrup. Note that it will lend a slightly different flavor to the sauce, but it'll still be absolutely delicious.
Provided by David
Number Of Ingredients 5
Steps:
- In a medium saucepan, whisk together the water, sugar, corn syrup, and cocoa powder.
- Warm the mixture over medium heat, whisking frequently. Once it just begins to boil, remove from heat and stir in the chopped chocolate until melted.
SHINY CHOCOLATE GLAZE
I know you will fall in love with this shiny chocolate glaze.
Provided by KITTYCATGRL
Categories Desserts Frostings and Icings Chocolate
Yield 4
Number Of Ingredients 3
Steps:
- Place the chocolate and butter in the top of a double boiler. Add corn syrup and set over a pan of simmering water. Stir occasionally until melted and smooth. use immediately.
Nutrition Facts : Calories 531 calories, Carbohydrate 35.9 g, Cholesterol 63.4 mg, Fat 41.9 g, Fiber 4.3 g, Protein 4 g, SaturatedFat 26.2 g, Sodium 9.2 mg, Sugar 26.7 g
GLOSSY CHOCOLATE SAUCE
Steps:
- Combine chocolate, place over double boiler, stir until melted. Whisk in syrup and water, incorporating well. Serve warm.
THE BEST CHOCOLATE MALTED
Steps:
- Warm Glossy Chocolate Sauce:
- In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the corn syrup and water. Whisk until smooth and shiny.
- Combine all the ingredients in a blender and blend until smooth.
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
GLOSSY CHOCOLATE SAUCE
This is good on hot or cold desserts, and it freezes well. POur into a freezer proof container, seal and keep for up to 3 months. Thaw at room temp.
Provided by KittyKitty
Categories Sauces
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Place the sugar and 1/4 cup water in saucepan and heat gently, stirring occasionally, until the sugar is dissolved.
- Stir in the chocolate, a few squares at a time, until melted, then add the butter in the same way. Do not let the sauce boil. Stir in the brandy or orange juice and serve warm.
Nutrition Facts : Calories 254.1, Fat 18.7, SaturatedFat 11.6, Cholesterol 10.2, Sodium 7.4, Carbohydrate 25.1, Fiber 4.7, Sugar 16.9, Protein 3.7
CHOCOLATE & APRICOT PUD WITH GLOSSY CHOCOLATE SAUCE
Traditional Christmas pud is not universally popular, especially with children - this wonderfully moist chocolate version could be the answer
Provided by Mary Cadogan
Categories Dessert
Time 3h10m
Number Of Ingredients 15
Steps:
- Butter a 1.2 litre/2 pint pudding basin and put a circle of greaseproof paper in the base. Put the apricots in a small pan and add the brandy. Bring slowly to the boil, then simmer, turning the apricots occasionally until all the brandy has soaked in. Leave until cool enough to handle.
- Tip the ground almonds into a bowl, then sift over the cocoa, flour and baking powder and mix everything together.
- In another bowl, beat the butter and sugar together for 2-3 minutes until light and fluffy.Gradually beat in the eggs and milk.
- Chop half the apricots into small pieces. Chop the chocolate into large chunks. Lightly stir the flour mixture into the cake mix, followed by the apricots and chocolate.
- Put the remaining whole apricots into the bowl and spoon over the honey. Add the pudding mixture and smooth the top. Cover with double thickness buttered greaseproof paper and tie down. Trim off the excess paper, then overwrap in foil, tucking the ends under the edges of the paper.
- Put the basin into a large pan and pour boiling water into the pan, to come halfway up the sides of the basin. Cover and steam for 21⁄2 hours, until it feels firm. (The pudding can be made to this stage up to 2 days ahead. Reheat by steaming for 1 hour, or microwave on medium for 6-8 minutes.)
- Towards the end of the cooking time, make the sauce. Break up the chocolate and put in a small pan with the cream and brandy if using. Warm gently, stirring lightly until smooth and glossy.
- Cool the pudding in the bowl for 10 minutes, then turn out and serve with the chocolate sauce and cream or good vanilla ice cream.
Nutrition Facts : Calories 665 calories, Fat 44 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 36 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.74 milligram of sodium
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