A Rich Chocolate Sauce Recipes

Steps:

• In a heavy saucepan over low heat, melt butter and chocolate. Stir in the sugar and cocoa until smooth. Gradually add cream; mix well. Cook for 10 minutes or until sugar is dissolved, stirring frequently. , Remove from the heat; stir in vanilla. Serve over ice cream. Store leftover sauce in the refrigerator.

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.

Steps:

• 1. Heat cream cheese,milk and chocolate over low heat; stir until smooth. Blend in remaining ingredients. This sauce can be served hot or cold, and can be reheated.

Steps:

• Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 min. Stir until chocolate is completely melted.
• Add sugar; mix well. Microwave 3 min. or until sugar is dissolved, stirring after 2 min.
• Stir in butter and vanilla until butter is completely melted and mixture is well blended.

Steps:

• 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.

Steps:

• Chop chocolate and transfer to a bowl. In a small saucepan bring cream with sugar just to a simmer, stirring until sugar is dissolved, and pour over chocolate. Stir mixture until chocolate is completely melted. Sauce may be kept, chilled in an airtight container, 1 week. If desired, reheat sauce in a metal bowl, stirring occasionally, over a saucepan of simmering water. Serve sauce hot or at room temperature.

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!

Steps:

• Place the chocolate in a metal bowl.
• Combine the cream and corn syrup in a small heavy nonreactive saucepan and bring to a simmer. Pour the liquid over the chocolate and allow it to sit for 3 to 4 minutes, or until the chocolate has melted. Whisk to combine. Allow the sauce to cool slightly, then pour into a bowl or other container. (Stored in the refrigerator, tightly covered, the sauce will keep for up to 2 weeks.)
• To serve, warm the sauce gently in the top of a double boiler or in the microwave.