BITTERSWEET CHOCOLATE SAUCE
Chocolate sauce is easy to make, but it's a good idea to do so in a double boiler, which eliminates the possibility of accidentally burning the sauce. If you don't have a double boiler, improvise one by placing a heatproof bowl over a saucepan of simmering water. Use high quality dark chocolate, not generic "baker's chocolate," for the best results.
Provided by David Tanis
Categories quick, snack, sauces and gravies, dessert
Time 30m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Place double boiler (or a makeshift version) over medium heat and bring water to a simmer. Put sugar, cream, chocolate and butter in top part of double boiler. Let simmer, without stirring, for about 15 minutes, until cream is hot, sugar is dissolved and chocolate has completely melted.
- Add Grand Marnier and whisk until glossy and smooth, about 1 minute. Remove from heat and keep warm. Sauce may be refrigerated for later use, but cool completely first, then reheat in a double boiler.
Nutrition Facts : @context http, Calories 401, UnsaturatedFat 10 grams, Carbohydrate 31 grams, Fat 31 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 19 grams, Sodium 24 milligrams, Sugar 28 grams, TransFat 0 grams
CARAMELIZED-BANANA TARTLETS WITH BITTERSWEET CHOCOLATE PORT SAUCE
Categories Chocolate Dessert Bake Valentine's Day Banana Port Hazelnut Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6
Number Of Ingredients 15
Steps:
- For crust:
- Using electric mixer, beat first 6 ingredients in medium bowl to blend. Add flour; beat until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic; chill 30 minutes.
- Preheat oven to 350°F. Divide dough into 6 equal pieces. Press 1 piece evenly onto bottom and up sides of each of six 4 1/2-inch-diameter tartlet pans with removable bottoms. Bake crusts until deep golden brown and cooked through, about 25 minutes. Cool crusts completely in pans on rack. (Can be prepared 1 day ahead. Cover and store at room temperature.)
- For filling:
- Melt 2 tablespoons butter in large nonstick skillet over medium-high heat until beginning to brown. Add half of bananas to skillet in single layer; cook until bananas brown on bottom, about 45 seconds. Using thin spatula, turn slices over; sprinkle 1/4 cup sugar evenly over bananas. Cook until sugar dissolves and turns golden, occasionally swirling pan, about 3 minutes. Turn banana slices over; add 3 tablespoons warm water and continue cooking until caramel thickens slightly, swirling pan, about 2 minutes. Arrange banana slices in each of 3 tartlet crusts; spoon any caramel from skillet over. Clean skillet, then repeat procedure with remaining butter, bananas, sugar, and water. (Can be prepared 2 hours ahead. Let stand uncovered at room temperature. Warm in 350°F oven 10 minutes before continuing recipe.)
- Top each tartlet with scoop of vanilla ice cream. Drizzle each tartlet with Bittersweet Chocolate-Port Sauce and serve.
BITTERSWEET CHOCOLATE-PORT SAUCE
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Bring whipping cream, whole milk, and unsalted butter to simmer in small heavy saucepan. Remove saucepan from heat and add chopped chocolate. Whisk mixture until smooth. Stir in tawny Port. (Sauce can be made 2 days ahead. Cover and chill. Warm over medium-low heat.)
BITTERSWEET CHOCOLATE SAUCE
Steps:
- Combine the sugar and cocoa in a heavy bottomed medium saucepan. Whisk in just enough buttermilk to form a smooth paste. Whisk in the remaining buttermilk. Cook over medium heat until the mixture simmers and begins to boil, stirring constantly with a wooden spoon, scraping the sides and bottom of the pan. Boil gently for 3 minutes, stirring constantly to prevent burning. Remove from the heat and stir in the vanilla. Cool. Serve at room temperature or slightly warm. Sauce may be stored in the refrigerator up to one week.
- NUTRITIONAL INFORMATION PER 2 TABLESPOONS OF SAUCE: 66 calories; 1.2 g fat (14 percent calories from fat); 1.5 grams protein; 15.2 g carbohydrates; .5 mg cholesterol
Nutrition Facts : Calories 66, Fat 1.2 grams, Cholesterol 0.5 milligrams, Carbohydrate 15.2 grams, Protein 1.5 grams
BITTERSWEET CHOCOLATE GLAZE
This chocolate glaze sets firm but soft, with an even, satiny appearance. Use it on any cake or torte that is kept and served at room temperature.
Provided by Alice Medrich
Yield Makes about 1 cup
Number Of Ingredients 4
Steps:
- Place the chocolate, butter, and corn syrup in a small heatproof bowl set in a wide skillet of barely simmering water. Stir frequently and gently (to prevent air bubbles) with a spatula or wooden spoon until the chocolate is almost completely melted. Remove the glaze from the water and set aside to finish melting, stirring once or twice until the glaze is perfectly smooth.
- Or, melt in a microwave on Medium (50%) power for about 2 minutes. Stir gently until completely smooth; do not whisk or beat. Taste and consider adding the salt. To use for crumb coating a cake before glazing it, let cool, without stirring, to a soft frosting consistency. To use as glaze, reheat gently in a pan of hot water (or let cool if just made) to 90°F (for optimal shine) before pouring. (The glaze can be kept, covered and refrigerated, for up to 2 weeks; or freeze it in a sealed container for up to 6 months. Soften or defrost in a pan of hot water or in the microwave.)
BITTERSWEET CHOCOLATE SAUCE
Make and share this Bittersweet Chocolate Sauce recipe from Food.com.
Provided by dojemi
Categories Dessert
Time 20m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Combine cream, milk, water, cocoa powder, corn syrup, and salt in a medium saucepan.
- Bring to a simmer over medium heat, whisking until cocoa powder is completely dissolved.
- Remove from heat and add chocolate, butter, and vanilla, stirring until chocolate is melted and sauce is smooth.
- Serve warm.
- NOTE: To reheat, cover it and microwave for 1 minute. Remove from the microwave and stir until completely melted.
Nutrition Facts : Calories 476.4, Fat 42.2, SaturatedFat 26.2, Cholesterol 143.6, Sodium 498.4, Carbohydrate 25.7, Fiber 3.6, Sugar 8.6, Protein 6
BITTERSWEET CHOCOLATE SAUCE
This not-too-sweet sauce hardens when it comes in contact with ice cream, making it a "magical" way to pour on the fun.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 3/4 cups
Number Of Ingredients 2
Steps:
- Combine chocolate and butter in the top of a double boiler or in a heatproof bowl, set over a saucepan of simmering water. Heat, stirring occasionally, until well combined, and serve. (or store in an airtight container, refrigerated, up to a week, and warm before serving).
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