VELVET CHOCOLATE SAUCE
Number Of Ingredients 6
Steps:
- In a 2-quart saucepan over low heat, cook and stir sugar and water until sugar dissolves. Add chocolate chips and butter or margarine. Stirring frequently over medium heat, cook until smooth. Stir in corn syrup. Remove from heat.Stir in vanilla. Serve warm over ice cream or dessert of your choice.Store tightly covered in refrigerator. Reheat before using. Sauce will keep for a long time.
Nutrition Facts : Nutritional Facts Serves
VELVET CHOCOLATE SAUCE
I don't even know where I got this recipe. It tastes wonderful on vanilla ice cream and is very easy to make. If you are concerned about using corn syrup this recipe works equally well using honey as a substitute.
Provided by LARavenscroft
Categories Sauces
Time 5m
Yield 2 1/3 cups, 8 serving(s)
Number Of Ingredients 6
Steps:
- In a 2-quart pan over low heat, combine sugar and water and cook until sugar is dissolved.
- Add chocolate chips and butter; stir until smooth.
- Remove from heat and stir in corn syrup.
- Stir in vanilla.
- Serve over ice cream.
- Store tightly covered in refrigerator.
Nutrition Facts : Calories 338.8, Fat 15.5, SaturatedFat 9.3, Cholesterol 7.6, Sodium 43.6, Carbohydrate 55.8, Fiber 2.5, Sugar 41.2, Protein 1.8
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
VELVET SAUCE
This sauce goes great on just about any vegetable. You can also you it to pour over old buttermilk biscuits for a quick lunch or snack.
Provided by CoffeeMom
Categories Sauces
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Melt butter in saucepan.
- Blend in flour but do NOT brown.
- Stir in broth and heavy cream.
- Cook quickly until sauce bubbles and thickens.
- Add salt and pepper to taste.
- Serve!
Nutrition Facts : Calories 400.5, Fat 36, SaturatedFat 22.2, Cholesterol 113.1, Sodium 638.2, Carbohydrate 14, Fiber 0.4, Sugar 0.6, Protein 6.1
GORDON'S CHOCOLATE VELVET
Gordon Ramsay's tips make this elegant dessert a sure winner
Provided by Gordon Ramsay
Categories Dessert, Dinner
Time 1h
Number Of Ingredients 9
Steps:
- For the dark chocolate mousse, break the chocolate into a large heatproof bowl set over a pan of gently simmering water and heat until just melted. Remove and cool to room temperature.
- Meanwhile, put the egg yolks, sugar and 3 tbsp cold water in a large bowl (the water slackens the mixture and stops it from going too thick). Using a hand-held electric whisk, beat to a thick, pale yellow foam that holds a trail when the beaters are lifted up, about 2-3 minutes. This is called a sabayon.
- Now whip the cream and milk together in another bowl, using a large balloon whisk if possible (so you are less likely to overwhip). Beat until the mixture starts to become foamy and holds a soft shape - don't overbeat.
- When the melted chocolate is the same temperature as the sabayon and whipped cream, pour the sabayon gently into the cooled chocolate and, using a plastic spatula, fold the two together until completely mixed in. Tip the whipped cream gently into the chocolate sabayon mixture, and using a large metal spoon, gently fold together using a figure-of-eight action. Don't worry if you have a few white flecks, that's better than overmixing. Chill while you do the base.
- Break up the wafers in a bowl and, using the top of a rolling pin, crush roughly (not too fine).
- Melt the white chocolate as before, then mix into the crushed wafers.
- Peel the mango using a sharp knife. Cut off 18 thin slices.
- Divide half the white chocolate base mixture between six small glasses. Stick three mango slices down the side of each glass. then pipe the mousse using a piping bag fitted with a wide plain nozzle, about 2cm (or use a spoon) to fill a third of the glass. Spoon in another layer of white chocolate base mix and repeat with the last of the mousse. Scatter a few flaked almonds on top. Chill for an hour or two, until set.
Nutrition Facts : Calories 394 calories, Fat 27 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 19 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.23 milligram of sodium
CHOCOLATE VELVET DESSERT
This creamy concoction is the result of several attempts to duplicate a dessert I enjoyed on vacation. It looks so beautiful on a buffet table that many folks are tempted to forgo the main course in favor of this chocolaty treat. -Molly Seidel, Edgewood, New Mexico
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. , In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Cool. In a small bowl, combine the egg yolks, cream and vanilla. Gradually stir a small amount of mixture into melted chocolate until blended; gradually stir in remaining mixture. Pour into crust., Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., In a large bowl, combine the butter, confectioners' sugar, cocoa and enough milk to achieve a piping consistency. Using a large star tip, pipe frosting on dessert.
Nutrition Facts : Calories 432 calories, Fat 28g fat (16g saturated fat), Cholesterol 139mg cholesterol, Sodium 164mg sodium, Carbohydrate 46g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.
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- Combine sugar, evaporated milk, butter and corn syrup in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, 15-20 minutes or until mixture comes to a full boil. Boil 3 minutes; remove from heat.
- Immediately add chocolate pieces. Beat with whisk or electric mixer until smooth. Stir in vanilla. Pour into 3 (8-ounce) jars while warm. Cool 15 minutes. Cover; store refrigerated.
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