Sinful Chocolate Sauce Recipes

Steps:

• Melt the chocolates in a double boiler, stirring occasionally. Add the sugar and 1/4 cup of the cream and stir until blended. Add the remaining 1/4 cup of cream and blend well. Remove the saucepan from the heat and allow the sauce to come to room temperature. When the German Chocolate Sauce is cool, transfer it to a covered container and refrigerate for up to 4 weeks. (After the sauce has been refrigerated, it may be necessary to return it to its original consistency by heating it in the microwave for a minute or two.)From SINFUL SMOOTHIES: more than 130 dessert smoothies & other indulgences. Copyright © 2004 Donna Pliner Rodnitzky. All Rights Reserved.

Steps:

• Place the chocolate in a heavy small saucepan over low heat. Cover and cook, stirring occasionally, for 10 to 12 minutes, or until the chocolate has melted. Using a wire whisk, add the water and blend well. Remove the saucepan from the heat and allow the sauce to come to room temperature. When the Milk Chocolate Sauce is cool, transfer it to a covered container and refrigerate for up to 4 weeks. (After the sauce has been refrigerated, it may be necessary to return it to its original consistency by heating it in the microwave for a minute or two.)From SINFUL SMOOTHIES: more than 130 dessert smoothies & other indulgences. Copyright © 2004 Donna Pliner Rodnitzky. All Rights Reserved.

Steps:

• Place first 4 ingredients in the top of a double boiler and stir until melted.
• Cover and cook 45 minutes.
• Add cream, stir until blended, about 3 minutes.
• Sauce will become very smooth.
• Cook another 10 minutes.
• Add vanilla, stir.
• Let cool before refrigeration.