Blonde Mocha Sauce Recipes

Steps:

• In a medium saucepan, combine the condensed milk, chocolate, butter and espresso and cook over low heat, stirring, until the chocolate is completely melted and the sauce is smooth. Remove from the heat and stir in the vanilla. Transfer the sauce to a small pitcher. Serve over ice cream.

Steps:

• Place all ingredients in a small heavy-based saucepan over medium heat. Wait until chocolate begins to melt, then reduce heat to lowest possible setting.
• Stir chocolate until it is completely melted. Remove pan from heat, and whisk vigorously until mixture is smooth and thickened. Set aside to cool to room temperature.
• Transfer sauce to a small pitcher. Cover and refrigerate until chilled. To use, stir well and pour as desired.

Steps:

• Break the chocolate into pieces and put into a heavy based saucepan on the lowest heat possible with all the other ingredients.
• When the chocolate has melted, take the pan off the heat and whisk vigorously to thicken the sauce. (You can do this with a fork.).
• Pour the blonde mocha sauce into a bowl and when cool, stick it into the fridge for about 2 hours, you can do this the day before even.
• When you are ready, take it out of the fridge, give it a good stir and spoon over the ice cream.
• NOTE: I now make this in the microwave - put all ingredients into a glass bowl and nuke on low heat for 1-2 minutes (maybe more/less depending on your microwave) stirring every 30 seconds. Refridgerate when cool.

Steps:

• Combine all ingredients in a small saucepan and cook, whisking, over moderately low heat until smooth and thickened, about 2 minutes. Remove from heat and cool to warm before serving.