Velvet Chocolate Sauce Recipes

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.

Steps:

• In a 2-quart saucepan over low heat, cook and stir sugar and water until sugar dissolves. Add chocolate chips and butter or margarine. Stirring frequently over medium heat, cook until smooth. Stir in corn syrup. Remove from heat.Stir in vanilla. Serve warm over ice cream or dessert of your choice.Store tightly covered in refrigerator. Reheat before using. Sauce will keep for a long time.

Steps:

• In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. , In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Cool. In a small bowl, combine the egg yolks, cream and vanilla. Gradually stir a small amount of mixture into melted chocolate until blended; gradually stir in remaining mixture. Pour into crust., Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., In a large bowl, combine the butter, confectioners' sugar, cocoa and enough milk to achieve a piping consistency. Using a large star tip, pipe frosting on dessert.

Steps:

• In a 2-quart pan over low heat, combine sugar and water and cook until sugar is dissolved.
• Add chocolate chips and butter; stir until smooth.
• Remove from heat and stir in corn syrup.
• Stir in vanilla.
• Serve over ice cream.
• Store tightly covered in refrigerator.

Steps:

• 1. Heat corn syrup and chocolate over low heat, stirring frequently, until chocolate is melted; remove from heat.
• 2. Stir in butter and vanilla. Serve warm or cold. Store covered in refrigerator up to 10 days. Reheat slightly before serving if desired.

Steps:

• In a 2-quart saucepan over low heat, cook and stir sugar and water until sugar dissolves. Add chocolate chips and butter or margarine. Stirring frequently over medium heat, cook until smooth. Stir in corn syrup. Remove from heat.Stir in vanilla. Serve warm over ice cream or dessert of your choice.Store tightly covered in refrigerator. Reheat before using. Sauce will keep for a long time.

Steps:

• Melt butter in saucepan.
• Blend in flour but do NOT brown.
• Stir in broth and heavy cream.
• Cook quickly until sauce bubbles and thickens.
• Add salt and pepper to taste.
• Serve!