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.
RIB-EYE STEAKS WITH SAVORY CHOCOLATE SAUCE
Provided by Sandra Lee
Time 1h20m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Let the steaks sit out for 30 minutes before cooking to come to room temperature. Heat the canola oil in a cast iron skillet over medium-high heat. Season the steaks with salt and pepper. Place them in the hot pan. Cook for about 3 minutes per side for medium rare. Remove the steaks from the pan, cover them loosely with foil, and let them rest for 5 minutes before slicing while you make the sauce.
- Turn the temperature on the skillet down to medium. Add the shallots and cook until they soften a bit, about 2 minutes. Pour in the broth and Worcestershire sauce and bring it up to a simmer. While the broth comes to a simmer, add the gravy mix to a small bowl and mix with 2 tablespoons water. Add to the broth, stir, and let simmer until thickened. Stir in the chocolate and cold butter to thicken the sauce. Taste and adjust the seasoning with salt and pepper.
- Place the steaks onto a serving platter, pour the sauce over top (or serve on the side), and garnish with parsley. Serve with Sauteed Mushrooms and Onions.
- In a large skillet over medium heat, add the butter. When the butter has melted, add the mushrooms and onions and season with salt and pepper. Cook until they begin to soften and the mushrooms release their juices, about 7 minutes. Take the pan off of the heat and add the whiskey. Place back on the heat, add the thyme, and cook until the moisture has evaporated and the pan is almost dry, about 3 minutes. Add the cream and bring to a simmer. Cook until the cream thickens a bit, 4 to 5 minutes. Taste and adjust the seasoning with salt and pepper.
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
SWISS CHOCOLATE BARS
-Margaret Jelinek, Wrentham, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 3 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the flour, sugar, baking soda and salt. In a small bowl, combine eggs and sour cream. In a small saucepan, cook and stir water, butter and chocolate just until melted. Stir into dry ingredients. Stir in sour cream mixture until well blended. , Pour into a greased 15x10x1-in. baking pan. Bake at 375° for 25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 30 minutes. , Meanwhile, for frosting, place confectioner's sugar in a large bowl; set aside. , In a small saucepan combine the butter, milk and chocolate. Bring to a boil, stirring constantly. Beat into confectioner's sugar until smooth. Stir in vanilla. Let stand for 5 minutes. Spread over warm bars. Top with pecan halves. Cool completely before cutting into bars.
Nutrition Facts :
DARK CHOCOLATE SAUCE
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- Cut butter into pieces. In a heavy saucepan heat water or coffee with brown sugar over moderate heat, whisking, until sugar is dissolved. Add cocoa powder and salt, whisking until smooth. Add butter and vanilla, whisking until butter is melted. Sauce keeps, covered and chilled, 1 week. Serve sauce warm.
CHOCOLATE SAUCE
Make this chocolate sauce recipe to top any number of desserts, from ice cream to a pots de creme.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 4 ice cream baked potatoes
Number Of Ingredients 3
Steps:
- Combine ingredients in a medium heatproof bowl; microwave on high for 1 minute. Whisk until smooth.
TOBLERONE SUNDAE SAUCE
This sauce is so tasty, and so incredibly easy. Have the chocolate chopped and waiting, and you can prepare this and serve to dinner guests before the coffee has brewed.
Provided by Lennie
Categories Sauces
Time 6m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Toblerone chocolate bars are a swiss milk-chocolate bar containing bits of nuts and nougat.
- Chop up Toblerone bars, and place in a four-cup glass measuring cup; pour in cream.
- Microwave, on High, for one minute; stir.
- If chocolate is not completely melted, continue to microwave on High at 5-second intervals, stirring, until melted (the short time bursts are to ensure the sauce doesn't burn).
- Pour over ice cream right away and serve, or refrigerate until needed; you will have to warm it up again, though, if you chill it.
Nutrition Facts : Calories 220.3, Fat 17.5, SaturatedFat 10, Cholesterol 45.8, Sodium 28.7, Carbohydrate 13.9, Fiber 0.8, Sugar 11.4, Protein 2.3
SWISS CHOCOLATE SAUCE
Number Of Ingredients 6
Steps:
- Mix all ingredients in top of double boiler cook over simmering water for about 1 hour. Serve hot.Note: If reheating, add 1 to 2 tablespoons milk to blend to right consistency.
Nutrition Facts : Nutritional Facts Serves
CHOCOLATE-ALMOND SAUCE
Categories Sauce Chocolate Dairy Dessert Christmas Vegetarian Kid-Friendly Quick & Easy Almond Edible Gift Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes about 1 3/4 cups (enough for two 8-ounce jars)
Number Of Ingredients 7
Steps:
- Stir sugar and 1/4 cup water in heavy small saucepan over low heat until sugar dissolves. Add cream; bring to boil. Remove from heat; add chocolate and whisk until melted and smooth. Whisk in almond extract and salt. Stir in almonds. Divide sauce between two 8-ounce canning jars; seal with lids. (Can be made 2 weeks ahead; refrigerate. Rewarm over medium-low heat, stirring constantly.)
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