Good Chocolate Sauce?!
Answers: Do any of you have a good recipe for chocolate sauce? I am looking for one that uses good quality chocolate and is pretty rich. Thank you!
SINFULLY RICH CHOCOLATE SAUCE
5 squares Baker's unsweetened chocolate
1 c. heavy cream or 3/4 c. milk
1/4 tsp. salt
1 1/2 c. sugar
1/4 c. light corn syrup
2 tbsp. butter
Heat chocolate and cream in saucepan over very low heat, stirring constantly until chocolate is melted and mixture is smooth.
Add sugar, salt and corn syrup; cook and stir until sugar is completely dissolved.
Remove from heat; stir in butter.
Serve warm or store in refrigerator.
Reheat over hot water.
Makes 2 1/2 cups.
RICH CHOCOLATE SAUCE
1 (12 oz.) can evaporated milk
1 2/3 c. sugar
4 sq. chocolate
1/4 c. butter
1 tsp. vanilla
Dash of salt
In large pan heat milk and sugar to a rolling boil.
Boil 1 minute.
Turn off heat.
Beat in chocolate squares with whisk.
Add butter, vanilla, and salt.
Mix well.
Serve warm.
RICH, THICK CHOCOLATE SAUCE
1 c. sugar
1 tsp. vanilla
Dash of salt
4 oz. unsweetened chocolate, cut in sm. pieces
2/3 c. warm milk, cream of coffee
Blend until smooth.
A luscious sauce for ice cream, pudding, malted milk flavoring or frosting a cake.
Keep in refrigerator.
RICH DARK FUDGE SAUCE
3 (1 oz.) sq. unsweetened chocolate
4 tbsp. lightly salted butter
2 c. confectioners' sugar
1/3 c. evaporated milk
Few grains of salt
1-3 tbsp. water
1/2 tsp. vanilla extract
In a medium sized saucepan melt chocolate and butter over moderately low heat.
Add sugar, milk, salt and 1 tablespoon water; stir until sugar is completely dissolved.
Cover and simmer 10-15 minutes, until thick and smooth.
Add more water if a thinner sauce is desired.
Remove from heat and add vanilla.
Makes about 1 1/3 cups.
Serve over ice cream or cake.
RICH HOT FUDGE SAUCE
1/3 c. butter
2 sq. (1 oz. each) unsweetened chocolate
2 sq. (1 oz. each) semi sweet chocolate
1 c. sugar
1 c. heavy cream
1/8 tsp. salt
2 tsp. vanilla
In large heavy saucepan, melt butter and the chocolates over very low heat.
Blend in sugar, cream and salt.
Stir over low heat until hot and sugar is dissolved, about 5 minutes.
Remove for heat; stir in vanilla.
Serve warm.
Makes about 2 1/3 cups.
Note: Store any leftover sauce, covered in refrigerator.
To serve, stir over very low heat until hot, adding a little hot water if too thick or grainy.
1 cup heavy cream
1 tablespoon unsalted butter
1/2 pound semisweet chocolate, chopped in chunks
Heat the cream and butter in a saucepan over medium heat. Add the chocolate, stirring, until it's melted and smooth. Remove from heat and cool to room temperature.
Ingredients
7 ounces high qualitybittersweet chocolate(do not use chocolate chips)
1 cup heavy whipping cream
Directions
1Coarsely chop the chocolate and place in a stainless steel bowl.
2Heat the cream until scalding, pour over the chocolate.
3Let sit 5 minutes before stirring.
4Stir with a whisk until very smooth.
5Serve sauce warm, or refrigerate for later use.
6This will keep for several weeks in the refrigerator.
7To reheat, just gently heat over a double boiler.
I use a bag of Gheradelli choc. chips and a splash of whipping cream. Melt them together in the microwave or on a double boiler. Burns easy, keep stirring. Pour on cake or use a fondue.
OK going from memory here. This is a chocolate sauce I make to put over ice cream for the hubby.
in saucepan - medium heat
1/4 cup butter
1/4 cup sugar
1/4 cup cocoa powder (unsweetened)
1/4 water
melt the butter, add the sugar and let it cook until it looks pasty and like the sugar is not grainy anymore. Add the chocolate and cook for about 2 minutes at most. Add the water and let it cook into the mix, and you will see it start to thicken up. Once you like the consistency, its done. It will get so thick its hard to come off the spoon, so just watch it. This is an old family recipe and its literally so fast that I can make it during a commercial break and be back before our show comes back on...Its also very good.
12 oz. semi-sweet chocoalte (I use 1 bag chips)
4 Tbsp. heavy (whipping) cream
Affix a glass bowl over a pot of simmering water to make a double boiler. Make sure bowl does not touch water. Add chips and cream, and stir gently, until chocoalte melts and is shiny. Remove from heat and serve, or allow to come to room temp to serve.
This one may sound a little strange, but it is simply delicious!
Chocolate Sauce
1/2 cup heavy cream
12 ounces semisweet chocolate chips
2 tablespoons honey
2 tablespoons prepared coffee
Place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth.
Since the brand of chocolate is not specified, you can buy the chocolate that best suits your needs, quality-wise.
2 Cups Creme Fraiche
15 oz bittersweet chocolate such as Lindt or Toler broken into pieces
Heat creme fresh until hot...not boiling...remove from heat ...add chocolate a little at a time.
Creme Fraiche
2 cups heavy cream
3 Tbsp butter milk
combine and cover with tea towel .let set in a warm place for 8-12 hours..