Frangelico Chocolate Sauce Recipes
FRANGELICO SAUCE (HAS LIQUEUR)
This is a DELISH recipe, great on ice cream, cake, just anything! Just 3 ingredients, so easy to make. Will turn ordinary desserts spectacular! The amount will differ on how much you put on the desserts. Do not use unsweetened or semi-sweet chocolate.
Provided by FLUFFSTER
Categories Sauces
Time 20m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Stir the chocolate, 1/3 cup whipping cream, and liqueur together in a medium saucepan over low heat until chocolate is melted and the sauce is smooth.
Nutrition Facts : Calories 68.5, Fat 7.3, SaturatedFat 4.6, Cholesterol 27.2, Sodium 7.5, Carbohydrate 0.6, Protein 0.4
FRANGELICO CHOCOLATE SAUCE
Make and share this Frangelico Chocolate Sauce recipe from Food.com.
Provided by Calms79
Categories Sauces
Time 20m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Combine cream, chocolate and sugar in a medium saucepan over low heat.
- Cook stirring with a metal spoon for 8 minutes or until the chocolate melts and the mixture is smooth.
- Stir in the frangelico and cook stirring for 2 minutes.
- Remove saucepan from heat and serve immediately.
Nutrition Facts : Calories 575.8, Fat 55.5, SaturatedFat 34.4, Cholesterol 104.2, Sodium 46.8, Carbohydrate 31.1, Fiber 8.7, Sugar 13.8, Protein 8.3
WARM CHOCOLATE CAKES WITH FRANGELICO ICE CREAM
Categories Cake Chocolate Dessert Bake Valentine's Day Frangelico Birthday Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 Cakes
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Butter six 6-ounce (3/4-cup) soufflé dishes or custard cups. Stir butter and chocolate in medium saucepan over low heat until melted and smooth. Cool to room temperature.
- Using electric mixer, beat eggs, yolks and sugar in large bowl until foamy and pale, and slowly dissolving ribbon forms when beaters are lifted, about 5 minutes. Add flour; beat until just blended. Stir in chocolate. Pour into prepared dishes.
- Place dishes on baking sheet. Bake until cakes are firm around edges but still move slightly in center when shaken, about 12 minutes (do not overbake). Cool 5 minutes, then invert onto serving plates. Serve warm with ice cream.
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- Pour the milk and cream into a medium-sized sauce pot. Then use a paring knife to slice open the vanilla bean horizontally. With the back of the knife, scrape the vanilla into a the pot and add the emptied pod as well. Over medium heat, scald this mixture. Tiny bubbles will appear on the edges of the pot and it should be very hot, but not boiling. Remove the pot from the stove.
- In a medium sized mixing bowl, use an electric mixer to whip the egg yolks with the sugar. Mix until it's very thick and pale yellow. When you drizzle it with a spoon it should rest for a second or two before sinking back into the rest of the mixture -- this is called the ribbon stage.
- Use a ladle to add about half of the hot milk mixture to the eggs and blend with a whisk -- this is called tempering. Now you can add this to the remaining milk mixture in the pot. Stirring almost constantly with a wooden spoon, over medium-low heat, bring it to a strong simmer, about 4 minutes.
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