Warm Chocolate Sauce Recipes

SIMPLE HOMEMADE CHOCOLATE SAUCE

Steps:

• In a cold saucepan, whisk together the cocoa and the sugar until all lumps are removed. Add the salt and the water and bring to a boil over medium to medium high heat.
• Reduce to a simmer; stirring constantly. Simmer for about 30 seconds and then remove from heat. Let cool and then add vanilla. Pour into a glass jar and refrigerate until needed. Enjoy!

WARM CHOCOLATE SAUCE

Steps:

• Pour heavy cream into a small sauce pan and heat over medium heat, bring to simmer and turn off heat
• Immediately add in chocolate chips and whisk
• Stirring constantly until all is well incorporated and smooth
• Serve warm over dessert of choice
• Store unused chocolate sauce in refrigerator and warm as needed

CHOCOLATE SYRUP

Steps:

• Combine the water, sugar, cocoa powder, and salt together in a saucepan over low heat; whisk constantly until the mixture thickens and begins to simmer. Remove from heat and stir the vanilla into the sauce. Serve warm or cover and refrigerate until serving.

WARM CHOCOLATE SAUCE

Steps:

• Place chocolate in a large heatproof bowl. Bring cream and liqueur, if using, to a simmer over medium-high heat; pour over chocolate. Let stand 10 minutes; stir to combine with a rubber spatula. Serve, or transfer to an airtight container. Refrigerate up to 3 days; warm by setting container in a bowl of hot water.

CHOCOLATE SELF SAUCING PUDDING

Steps:

• Preheat oven to 170C/335F (standard) / 150C/305F (fan forced / convection).
• Grease a 5 - 6 cup baking dish with butter. (Note 3)
• Topping: Whisk brown sugar and cocoa in a bowl, set aside.
• Whisk flour, baking powder, caster sugar, cocoa powder and salt in a bowl.
• In a separate bowl or jug, whisk together the butter and milk, then whisk in the egg and vanilla.
• Pour the egg mixture into the flour mixture. Mix until combined - it will be a thick batter.
• Spread into baking dish. Sprinkle with sugar / cocoa mixture. Shake gently to spread out thinly.
• Carefully pour the hot water over the back of a dessert spoon all over the top of the pudding - see photo in post or video below recipe. (Note 4)
• Transfer to oven and bake for 30 minutes, or until the top of the cake springs back when poked lightly. The top will be a bit crusty, like the top of brownies.
• Remove from oven, stand for just a few minutes (no more!), then serve immediately. (Note 5)

EASY HOMEMADE CHOCOLATE SAUCE

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.

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.

SIMPLE CHOCOLATE SAUCE

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!

BERRY SEMIFREDDO WITH WARM CHOCOLATE SAUCE

Steps:

• Preheat the oven to fan 90C/ conventional 110C/gas 1⁄4 and cover a baking sheet with baking parchment. Tip the egg whites into a large bowl, sprinkle in the coffee powder and whisk until the whites are stiff. Add half the caster sugar and whisk in well, then tip in the remaining sugar and the chopped hazelnuts and whisk until blended and standing in stiff peaks.
• Spread the meringue mixture to a depth of about 2cm on the baking parchment (any shape will do as you're going to break it up later). Bake for 3 hours until crisp right through. Remove and cool.
• Cut out a 28cm circle of baking parchment and make 10cm cuts towards the centre all the way round. Use this to line the bottom and sides of a loose-bottomed 20cm round cake tin.
• Pour the cream from both cartons into a bowl and whip until it just holds its shape. Break the meringue into smallish pieces with your hands. Set aside about a third of the meringue for the top of the cake, and mix the rest into the cream. Spread out about a third of the cream mixture in the bottom of the tin and cover with half the frozen berries. Repeat these layers once more, then cover with the remaining cream mixture and top with the reserved meringue. Cover the cake with cling film and compress evenly with a small plate that fits inside the tin. Wrap in foil, label and freeze for up to a month.
• Make the sauce. Put the cream and golden syrup in a small pan with 3 tbsp water. Heat until just bubbling, then turn the heat down to low and add the chocolate and butter. Heat gently, stirring occasionally, until the chocolate melts and the mixture becomes smooth and glossy. Pour into a freezer container, cool, seal, label and freeze for up to a month.
• On the day transfer the cake and the chocolate sauce from the freezer to the fridge 8 hours before you plan to serve. After 2-3 hours, take out the cake. Unwrap it and carefully balance the cake tin on a jam jar or can, then push down on the sides of the tin to release. Peel away the baking parchment from the sides. Now lift the cake off the base of the tin, discarding the parchment underneath (a wide palette knife or fish slice will help here) and stand the cake on a serving plate. Return to the fridge for 5 hours before serving with the chocolate sauce.
• To warm the chocolate sauce, pour it into a heatproof bowl over a pan with a little hot water in the bottom and heat gently, stirring occasionally, until warm, smooth and glossy.