Sauce
Bittersweet Chocolate Sauce
1 c Whipping cream
2 tb Sugar
4 oz Bittersweet Hawaiian chocolate, chopped
1 tb Unsalted butter
Combine the cream and sugar in a small saucepan and heat to a boil.
Pour the hot mixture over the chocolate and butter in a medium bowl.
Stir until completely melted and smooth. Strain through a fine wire
mesh strainer into a serving bowl. Serve warm. Reheat in a double
boiler if made in advance and refrigerated.
Black Chocolate Sauce
1 c Water
1 1/2 c Sugar
1 c Cocoa powder
1 tb Vanilla
Boil water and sugar. Cook 5 minutes. Remove from heat and add
cocoa, stirring constantly. Return to low heat and simmer 5 mins until
cocoa is thoroughly dissolved. Remove from heat and stir in vanilla.
Chocolate Dipping Sauce
3 Jars hot fudge sauce
2 Bottles Hershey’s syrup (the kind for making chocolate milk)
Mix all in crock pot and keep warm as long as you need it.
Good for parties, for dipping fruit and pound cake.
Chocolate Mint Sauce
3 oz Unsweetened chocolate (3 sq)
1/4 c Water
1 c Sugar
1/2 c Light corn syrup
1/8 ts Salt
2/3 c Light cream or
2/3 c Undiluted evaporated milk
1/8 ts Peppermint extract
Place chocolate and water in a deep, 1 1/2-quart, heat- resistant, nonmetallic
casserole. Heat, uncovered, in Microwave Oven 45 seconds or
until chocolate is melted. Stir to blend chocolate and water. Add sugar,
corn syrup and salt. Heat, uncovered, in Microwave Oven 9 minutes or
until a candy thermometer reaches 240 degrees F. (If a candy
thermometer is not available, drop a small amount of the mixture into
very cold water. The mixture should form a soft ball which flattens
when removed from the water. DO NOT PLACE THERMOMETER IN
MICROWAVE OVEN.) Stir every minute. Gradually blend in cream and
flavoring. Makes 2 cups
Chocolate Sauce
1 c Cocoa powder
3/4 c Granulated sugar
3/4 c Water
1/2 c Corn syrup
1 t Vanilla
In small saucepan, combine cocoa and sugar. Stir in water and corn
syrup. Place over medium heat; bring to the boil. Boil 2 minutes,
stirring constantly. Remove from heat, stir in vanilla and allow to cool
completely. Sauce will thicken when it cools.
Chocolate Sauce Diabetic
1 tb Butter
2 tb Cocoa
1 tb Cornstarch
1 c Skim milk
1/2 ts Vanilla
Artificial sweetener to equal 1/3 cup sugar
Mix all ingredients until well blended in suacepan. Cook over medium
heat stirring constantly until slightly thickened. Remove from heat and
set pan in ice water and stirl until completely cold. Sauce thickens as it
cools. If not cooled over ice, the chocolate sauce will get a pudding-like
skin and be rubbery.
Dark Chocolate Sauce
1 1/2 c Heavy cream
2/3 c Dark brown sugar, packed
4 oz Bittersweet chocolate, chopped
3 oz Unsweetened chocolate, chopped
1/4 c Unsalted butter, softened
3 tb Amaretto, or to taste
In a small heavy saucepan, combine the cream and brown sugar. Bring
the mixture to a boil over mod-high heat, whisking occasionally, and
boil it, whisking, until sugar is dissolved. Remove pan from heat and
add chocolates, whisking, until they are melted. Whisk in the butter
and the Amaretto. Continue to whisk until the sauce is smooth. Let
cool slightly.
Makes about 3 cups.
Deluxe Chocolate Sauce
2 c Semisweet chocolate chips
1/2 c Butter or margarine
1 T Instant coffee powder
1/8 t Salt
1 T Vanilla
2 c Icing sugar
1 c Light corn syrup
1 c Hot water
Measure first 5 ingredients into saucepan. Heat and stir over medium
heat until smooth. Remove from heat.
Beat in icing sugar, syrup and water until smooth. Pour into jar. Store
in refrigerator. Makes 4 1/2 cups.
Fat Free Hot Fudge Sauce
3/4 c Sugar; (can be sugar substitute)
1/3 c Cocoa;
4 ts Cornstarch;
1/2 c Evaporated skim milk
1 ts Vanilla
In a small saucepan stir together the sugar, cocoa, cornstarch and
evaporated skim milk. Cook and stir constantly until sauce is bubbly
and thick. Cook and stir two minutes more. Remove from heat and stir
in 1 tsp. vanilla. (For sugar-free sauce skip sugar at the start and stir
in NutraSweet spoon on at the end with the vanilla.)
Hot Fudge Sauce
2 c Sugar
1/3 c Cocoa
1/4 c Flour
1/4 ts Salt (optional)
2 c Milk
2 tb Butter
1 1/2 ts Vanilla
Mix dry ingredients together in saucepan. Slowly stir in milk. Add
butter. Bring to a boil over medium heat, stirring constantly. Lower
heat and cook 8 minutes, stirring constantly. Remove from heat and
stir in vanilla. Serve warm over ice cream. Makes about 2 1/2 cups.
Philly Chocolate Sauce
1 8 oz pkg. Cream Cheese, cubed
1/3 c Milk
1 oz Unsweetened Chocolate Squares
2 c Sifted powdered sugar
1 ts Vanilla
Combine cream cheese, milk and chocolate; stir over low heat until
smooth. Blend in remaining ingredients. Serve over poached pears, ice
cream or cake.
Note this sauce can be refrigerated and then reheated.
Makes 2 cups
Rich Chocolate Sauce
6 oz Bittersweet chocolate
6 oz Semisweet chocolate
1 c Heavy cream
1/2 c Coffee
1 tb Cognac
Melt everything over a double boiler.
Super Hot Fudge Sauce
4 oz Semisweet chocolate; coarsely chopped
5 tb Butter; unsalted
1/4 c Cocoa
3/4 c Sugar
3/4 c Water
1/4 c Corn syrup
2 ts Vanilla
In heavy medium saucepan, combine the chocolate, butter, cocoa,
sugar, water and corn syrup. Whisk over medium high heat until the
chocolate and butter are melted and the sugar is dissolved. When the
sauce just comes to a boil, reduce the heat to low and cook at a low
boil for 8 to 10 minutes; the sauce will thicken as it cools. Add the
vanilla and stir to combine. Store in the fridge tightly covered.
Ultimate Raspberry Chocolate Sauce
12 oz Frozen raspberries (individually quick-frozen), defrosted
3/4 c Dutch-process cocoa
3/4 c Heavy cream
4 tb Unsalted butter; softened
1 1/2 c Sugar
1/3 c Light corn syrup
Puree the raspberries in a food processor fitted with a steel blade, then
pass them through a fine strainer. Or pass them through a food mill.
Set aside. In a medium-size heavy saucepan, whisk together the cocoa
and heavy cream. Add the butter, sugar, corn syrup and raspberries
and stir until well blended. Place the pan over medium heat and slowly
bring the mixture to a boil, stirring often. Once it reaches a boil, let it
continue to boil slowly for 8 minutes without stirring. Remove the pan
from the heat and pour the sauce into a container. Let it cool for 15
minutes if serving hot, or cover and refrigerate until needed. It will last
for at least 1 month. The sauce may be reheated slowly. Makes 2 ½ Cups.