THE SIMPLEST HOT CHOCOLATE SAUCE
Steps:
- Combine chips and cream in a bowl over a pot of simmering water. Stir until chocolate is melted and combines with cream. Stir in additional flavorings if desired. Serve warm.
CHOCOLATE ESPRESSO SAUCE
Provided by Ruth Cousineau
Categories Condiment/Spread Sauce Coffee Chocolate Dessert Valentine's Day Birthday Shower Party Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3/4 cup
Number Of Ingredients 5
Steps:
- Combine espresso powder, 1/3 cup water, and corn syrup in a small heavy saucepan, and bring it to a boil, stirring.
- Remove from heat and stir in vanilla and chocolate, stirring until chocolate is melted and sauce is smooth.
CHOCOLATE ESPRESSO CUPS
Provided by Giada De Laurentiis
Categories dessert
Time 20m
Yield 4 to 6 servings (6 cups)
Number Of Ingredients 5
Steps:
- Heat the milk in a medium pot over high heat until hot, but not boiling. Reduce the heat to very low and add the espresso, chocolate, sugar, and vanilla. Using a whisk, stir the mixture until the chocolate has melted. Continue to whisk the chocolate mixture until frothy every few minutes for about 8 minutes, until the chocolate has completely dissolved into the milk. Pour into mugs and serve immediately.
DARK CHOCOLATE ESPRESSO SUNDAE
This dessert is based on the Italian affogato, where espresso coffee is poured over ice cream. Here, Ree has given the recipe a delicious twist, using chocolate.
Provided by Ree Drummond : Food Network
Categories dessert
Time 5m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Add the chocolate to a heatproof bowl. Pour over the hot espresso and let sit for 1 minute. Stir until completely smooth.
- Scoop the gelato into bowls, pour over the espresso ganache and top with the chocolate covered espresso beans. Add the biscotti and enjoy.
CHOCOLATE - ESPRESSO SAUCE
Make and share this Chocolate - Espresso Sauce recipe from Food.com.
Provided by evelynathens
Categories Sauces
Time 15m
Yield 2 cups (approximately)
Number Of Ingredients 6
Steps:
- Bring water, cream, sugar and espresso powder to simmer in medium saucepan, stirring occasionally.
- Reduce heat to low.
- Add chocolate and butter and whisk until melted and smooth.
- Keeps, covered and refrigerated, up to 10 days.
Nutrition Facts : Calories 621.1, Fat 60.7, SaturatedFat 38.3, Cholesterol 176.3, Sodium 343.8, Carbohydrate 20.8, Sugar 19, Protein 1.5
ESPRESSO SAUCE
Steps:
- Pour the milk and heavy cream into a heavy-bottomed pot. On a cutting board, split the vanilla bean down the middle and, using the top of your knife, scrape all the seeds into the milk. Add the bean pod to the milk and bring the milk gently to a boil over medium heat, being careful not to scorch the milk or allow it to boil over. Lower the heat and simmer for 10 minutes, uncovered. Remove from the heat and allow the vanilla bean to steep in the milk for another 5 minutes.
- Meanwhile, in the bowl of an electric mixer, whip the egg yolks and sugar together at medium speed for 5 minutes. Remove the vanilla bean from the milk, then stir several tablespoons of the hot milk into the egg yolk-sugar mixture to temper the eggs.
- Fill a large bowl halfway with ice water. Return the pot of milk to the stove and, over low heat, add the egg yolk-sugar mixture in a slow, steady stream, stirring it in with a wooden spoon. Stir the coffee into the sauce with a wooden spoon and continue to cook for 7 to 8 minutes, stirring constantly, until the custard has thickened and coats the back of the spoon. Remove from the heat and cool completely by setting the bottom of the pot in ice water and stirring to release heat. Once cool, the sauce can be covered and refrigerated for up to 24 hours.
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