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
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.
NORMA'S CHOCOLATE DECADENCE FRENCH TOAST WITH VALRHONA SAUCE
Make and share this Norma's Chocolate Decadence French Toast With Valrhona Sauce recipe from Food.com.
Provided by Mimi Bobeck
Categories Breakfast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- For the Home made Brioche:.
- For Brioche: Sprinkle yeast over milk in large mixing bowl; let stand 5 minutes. Combine flour, sugar and salt, beat in alternately with eggs and blend until dough is very smooth and elastic. (For best results, use standard mixer with a paddle attachment, mixing for approximately 10-15 minutes total.) Beat in butter, a tablespoon at a time, until well incorporated (dough will be very soft and sticky); continue to mix for 3 minutes more. Remove dough from bowl and shape into a ball.
- Transfer to a large buttered bowl, cover with plastic wrap and let rise in a warm place until doubled in size, approximately 2 hours. Punch down, reshape into a ball, cover and refrigerate overnight.
- After refrigeration, preheat oven to 375 degrees. Turn dough out onto lightly floured board; quickly form into loaf shape. Place dough in buttered 8x4-inch loaf pan; let stand at room temperature 20 to 30 minutes, or until dough just begins to soften (dough will rise slightly).
- Transfer dough to oven, lower the temperature to 350 degrees and bake until golden brown and loaf sounds hollow when tapped, about 50 minutes. Let cool for several minutes, unmold while still warm and transfer to a wire rack to cool to room temperature.
- Prepare the chocolate sauce:.
- Break up the chocolate and place the pieces along with 1/4 cup of the water in a saucepan. Place over low heat and slowly melt the chocolate, stirring occasionally.
- When the chocolate is melted and smooth, stir in the butter piece by piece.
- Stir in the rest of the water and bring the sauce to a boil, stirring constantly. Keep over very low heat while you finish the French toast. (The sauce may be made ahead. Reheat gently in a double boiler.).
- For the French Toast:.
- Place a cake rack over your sink.
- In a small bowl, stir the cinnamon and sugar together.
- Place the brioche in one layer in a baking dish or other shallow dish and pour warm milk over them.
- After about 1 minute turn them over and soak for another minute. Remove them to the cake rack to drain.
- Preheat the oven to warm and place 6 plates or soup plates in the oven to warm.
- Beat the eggs together in a shallow dish.
- Place a frying pan over moderate heat and melt some butter in it. Quickly dip the brioche, first one side then the other.
- Place in the frying pan and brown on both sides. Remove, place on a cutting board and sprinkle with the cinnamon sugar and Cocoa Powder. Repeat with remaining french toast/Brioche.
- Cut the brioche into 6 pieces.
- To serve:.
- Place 5 pieces of brioche on each plate and drizzle with the chocolate sauce.
- Cover with sliced large, ripe juicy strawberries and Pistachios (optional) and sprinkle lightly with confectioners sugar.
- INHALE!
Nutrition Facts : Calories 868.1, Fat 47.1, SaturatedFat 26.9, Cholesterol 315.5, Sodium 1284.2, Carbohydrate 92.3, Fiber 5.3, Sugar 13.6, Protein 20.6
CHOCOLATE SAUCE
I make different toppings so we can enjoy our favorite snack-ice cream sundaes. This smooth chocolate sauce is always a big hit. -Nancy McDonald, Burns, Wyoming
Provided by Taste of Home
Categories Desserts
Time 15m
Yield About 3-1/3 cups.
Number Of Ingredients 6
Steps:
- In a large heavy saucepan, melt butter and chocolate; stir until smooth. Add the sugar, cream and corn syrup. Bring to a boil, stirring constantly. Boil for 1-1/2 minutes. Remove from the heat. , Stir in vanilla. Serve warm or cold over ice cream or pound cake. Refrigerate leftovers.
Nutrition Facts : Calories 127 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 48mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.
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
EASIEST CHOCOLATE SAUCE
Provided by Mark Bittman
Categories easy, quick, sauces and gravies, dessert
Time 5m
Number Of Ingredients 2
Steps:
- In a small saucepan or in the microwave, melt together 1 cup milk and 1 cup chopped semisweet chocolate. Remove from the heat and add another cup of chocolate; stir until the chocolate is melted and the mixture is thickened and slightly cooled.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 8 grams, Sodium 18 milligrams, Sugar 25 grams
PASTA ALLA NORMA
This traditional Sicilian pasta dish of sautéed eggplant tossed with tomato sauce and topped with ricotta salata makes for a satisfying vegetarian dinner, and it can be thrown together in under an hour.
Provided by Mark Bittman
Categories dinner, easy, lunch, pastas, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Slice the eggplant about 1/2 inch thick. Cook in abundant olive oil, without crowding, sprinkling with salt and adding more oil as needed. You will undoubtedly have to cook in batches; take your time and cook until the eggplant is nicely browned and soft. Remove to a plate; do not drain on paper towels. Meanwhile, put a large pot of water to boil and salt it.
- At the end of the cooking the eggplant, the pan will ideally have a couple of tablespoons of oil left. If there's more or less, drain some off or add a bit. Turn the heat to medium, add the garlic and chiles, and cook until the garlic colors a little bit. Add the tomatoes and oregano, along with some salt and pepper; cook until saucy but not too dry, stirring occasionally.
- Cook the pasta until tender but not mushy. While it's cooking, cut the eggplant into strips and reheat for a minute in the tomato sauce. Drain the pasta and toss it with the tomato sauce and the eggplant. Taste and adjust the seasoning, then top with the parsley or basil and grated cheese and serve.
Nutrition Facts : @context http, Calories 418, UnsaturatedFat 5 grams, Carbohydrate 70 grams, Fat 9 grams, Fiber 8 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 757 milligrams, Sugar 9 grams
DELICIOUS CHOCOLATE SAUCE
Dressing up a dish of ice cream is especially easy with this sauce. It mixes together in a matter of minutes! The sauce serves another purpose, too. One batch yields so much, I have plenty extra to pour into pint jars and give out as gifts. -Dorothy Anderson, Ottawa, Kansas
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 cups.
Number Of Ingredients 6
Steps:
- In a small heavy saucepan, melt butter and chocolate over low heat; stir in sugar and salt. Gradually stir in milk; cook and stir until sugar is dissolved. Remove from heat; stir in vanilla., Serve warm or at room temperature (sauce will thicken upon cooling). Store, covered, in refrigerator.
Nutrition Facts : Calories 87 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 47mg sodium, Carbohydrate 20g carbohydrate (20g sugars, Fiber 0 fiber), Protein 1g protein.
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- In a cold saucepan, whisk together the cocoa and the sugar until all lumps are removed. Add the salt and the water and bring to a boil over medium to medium high heat.
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