EASY HOMEMADE CHOCOLATE SAUCE
If you are a regular buyer of store-bought chocolate sauce, and didn't realize how easy it is to make your own at home, then I hope you give this recipe a try. Enjoy!
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 10
Number Of Ingredients 7
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.
Nutrition Facts : Calories 108.4 calories, Carbohydrate 19.7 g, Cholesterol 8.5 mg, Fat 3.5 g, Fiber 1.5 g, Protein 2 g, SaturatedFat 2.2 g, Sodium 49.2 mg, Sugar 16.5 g
CHOCOLATE SAUCE FOR ICE CREAM
Provided by Marcela Valladolid
Categories condiment
Time 10m
Yield About 2 1/2 cups
Number Of Ingredients 3
Steps:
- In a small saucepan, heat the cream over medium heat until very hot, just below a simmer. Put the dark and milk chocolates into a medium bowl. Pour the hot cream over the chocolate and shake the bowl to settle it; let stand 2 minutes. With a small whisk, starting in the center of the bowl, whisk in small circles, working your way outward, until the chocolate is completely melted and the sauce is smooth.
- Use warm or at room temperature. Store the leftover sauce in an airtight container for up to 1 week. The sauce can be warmed over low heat in a saucepan before using.
SIMPLE CHOCOLATE SAUCE
Follow our step-by-step guide to melting chocolate, add cream, sugar and a glug of almond liqueur if you like
Provided by Good Food team
Categories Condiment, Dessert, Dinner
Time 15m
Number Of Ingredients 5
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!
Nutrition Facts : Calories 266 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
LEE LEE'S FAMOUS CHOCOLATE SAUCE FOR ICE CREAM
Here it is folks! First time ever in print! My Mom's famous hot chocolate sauce for ice cream sundaes. These are ingredients you more than likely always have on hand. Try this once and you will never buy store bought sauce again!
Provided by Bev I Am
Categories Sauces
Time 2m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine sugar, cocoa, and salt in small saucepan.
- Add enough water to make stirable consistency.
- Add butter to cocoa mixture.
- Bring to a boil over medium high heat, stirring constantly.
- Allow to boil for 1 minute, stirring.
- Remove from heat.
- Add vanilla.
- Serve warm over ice cream.
- Add sliced bananas and chopped walnuts if you really want a treat!
Nutrition Facts : Calories 145.7, Fat 4.6, SaturatedFat 2.7, Cholesterol 11.4, Sodium 111.4, Carbohydrate 26.5, Fiber 0.5, Sugar 25, Protein 0.6
QUICK & EASY CHOCOLATE SAUCE
Mom made this chocolate sauce recipe to drizzle on cake, and we like it over ice cream, too. -Janice Miller, Creston, Iowa
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2-1/4 cups.
Number Of Ingredients 3
Steps:
- In a small heavy saucepan, combine all ingredients. Bring to a boil over medium heat, stirring constantly. Boil and stir 2 minutes., Store in airtight containers in the refrigerator. Warm gently before serving.
Nutrition Facts : Calories 169 calories, Fat 11g fat (6g saturated fat), Cholesterol 18mg cholesterol, Sodium 7mg sodium, Carbohydrate 21g carbohydrate (19g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE SAUCE
A straightforward ganache-chocolate and cream - with a two-to-one ratio of cream to chocolate. Some sugar, in the form of corn syrup, is added, primarily for consistency. The chocolate sauce is only as good as the chocolate you use, so use the best you can.
Categories Sauce Milk/Cream Chocolate Dairy Dessert Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 3
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.
CREAMY CHOCOLATE SAUCE
Top your favorite ice cream or brownies with Creamy Chocolate Sauce from My Food and Family. This easy sauce uses semi-sweet chocolate and JELL-O Pudding.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 28 servings, 2 Tbsp. each
Number Of Ingredients 3
Steps:
- Microwave semi-sweet chocolate and 1/2 cup milk in medium microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted; whisk until chocolate is completely melted and mixture is well blended.
- Beat pudding mix and remaining milk in separate bowl with whisk 2 min. Add melted chocolate mixture; mix well.
Nutrition Facts : Calories 45, Fat 2 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 65 mg, Carbohydrate 7 g, Fiber 0 g, Sugar 6 g, Protein 1 g
CLASSIC CREAM PUFFS WITH CHOCOLATE SAUCE
My mom made this dish once the entire time I was growing up and I remember the texture, the taste of the eggs (in a good way) and the perfect balance of textures and sweetness. I think I have been chasing that very cream puff ever since. I had some great ones in Paris but none quite like Mom's... Cream puffs are made from classic choux pastry, which is also used to make sweet éclairs and savory, cheesy gougères. The choux pastry gets its name from chou, meaning cabbage, and it refers to the round shape of this cream-filled pastry. Note about substitutions: If you don't have vanilla paste, simply sub 3 teaspoons vanilla extract.
Provided by Alex Guarnaschelli
Time 2h45m
Yield 20 cream puffs
Number Of Ingredients 16
Steps:
- Make the pastry cream: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Whisk in the egg yolks until combined, then whisk in the milk. Heat over medium-low heat, whisking constantly, until it starts to thicken, 4 to 5 minutes. Immediately remove from the heat.
- Whisk in the butter and vanilla bean paste. Transfer to a bowl, then press a sheet of plastic wrap on the surface of the pastry cream. Let cool, then refrigerate until chilled through, at least 2 hours and up to overnight.
- Start the cream puff dough: In a medium saucepan, bring the milk, butter and salt to a simmer over medium heat. Add the flour and cook, stirring constantly with a wooden spoon, until the mixture comes together. Cook until the mixture starts to pull away from the sides of the pan into a ball and looks dry, 3 to 5 minutes more.
- Finish the cream puff dough: Using a wooden spoon, beat in the eggs, one at a time, waiting until they are fully incorporated before adding the next. Mix until the batter is shiny and stiff. Alternatively, you can use a stand mixer fitted with a paddle attachment on medium-low speed to incorporate the eggs. Transfer the batter to a pastry bag fitted with a 1/2-inch round pastry tip.
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
- Form and bake: On the prepared baking sheet, pipe rounds of dough that are 1 1/2 to 2 inches wide and about 1 inch high, allowing 1 inch between each. Alternatively, measure out a scant 1/4-cup dough for each puff. Wet your finger and press down any pointed tops on the cream puffs. Bake for 15 minutes. Lower the oven to 350 degrees F and bake until firm to the touch, another 15 to 20 minutes.
- Finish baking: Shut the oven off. Let the puffs dry inside the oven for 10 minutes. Remove and let cool.
- Assemble: Using a paring knife, hollow out a hole in the bottom of each of the puffs. Pipe the pastry cream into the hole. Alternatively, you can cut the top off each puff and remove any undercooked dough in the center, then fill with the pastry cream and top with the top again. Hold in the refrigerator until ready to garnish and serve.
- Make the chocolate sauce: In a small pot, heat the cream. In a small bowl that fits over the pot of cream (without the bottom of the bowl touching the cream), combine the chocolate with the cinnamon. Use the pot of cream as the bottom of the double boiler and melt the chocolate over the cream. When the chocolate is melted, add the heated cream to the bowl with the chocolate and whisk to combine. Keep warm.
- Top the cream puffs with a sprinkle of confectioners' sugar and some of the chocolate sauce.
CHOCOLATE SAUCE
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.
More about "creamy chocolate sauce recipes"
HOMEMADE CHOCOLATE SAUCE RECIPE - SAVORY NOTHINGS
From savorynothings.com
5/5 (2)Total Time 15 minsCategory DessertCalories 82 per serving
- Gently cook over medium heat (never boil!), stirring constantly, until chocolate has melted. Stir to make ingredients come together into a smooth sauce.
- Continue gently cooking over medium to medium-low heat, stirring constantly, until sauce has reached your desired consistency.
- Take off the heat, then serve hot for a thinner sauce, warm or at room temperature for a thicker sauce. Store leftover sauce refrigerated for up to 3 days, re-heat in a small saucepan with an additional splash of cream.
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