WHITE CHOCOLATE SAUCE
Make and share this White Chocolate Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Sauces
Time 30m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Add the cream and butter to a small saucepan.
- Place the pan over low heat until the butter melts and the cream comes to a simmer (stir frequently).
- Pour the hot cream over the chocolate in a bowl, stirring until the chocolate is completely melted and the mixture is smooth and creamy.
- Stir in the vanilla and creme de cacao; serve warm or at room temperature.
- **White Chocolate Almond Sauce--substitute amaretto for the creme de cacao; optional--add 1/2 cup chopped toasted almonds to the finished sauce.
- **White Chocolate Rum Sauce--add 3 Tablespoons gold rum or coconut rum to the finished sauce.
ICED BERRIES WITH WHITE CHOCOLATE SAUCE
Summer fruits with a truly scrumptious white chocolate sauce
Provided by Merrilees Parker
Categories Dessert, Dinner, Lunch, Treat
Time 5m
Number Of Ingredients 3
Steps:
- Pile the berries into pretty glasses or onto plates and freeze for 20 mins - press the fast-freeze button if you have one. The berries should become iced but not frozen solid.
- When ready, place the chocolate in a non-metallic bowl with the cream and microwave on High for 1 min. Check to see if it is soft enough to stir into a sauce, if not give it 30 secs, then stir again. Leave to cool slightly, stirring occasionally. To serve, pour the chocolate sauce over the iced berries.
Nutrition Facts : Calories 194 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 12 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.08 milligram of sodium
WHITE CHOCOLATE SAUCE
Categories Sauce Milk/Cream Chocolate Dessert Kid-Friendly Quick & Easy Wheat/Gluten-Free Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 3/4 cups
Number Of Ingredients 2
Steps:
- Place chocolate in small bowl. Bring cream to boil in heavy small saucepan. Pour cream over chocolate; whisk until smooth. (Can be made 1 day ahead. Cool, then cover and chill. Before serving, rewarm in saucepan over low heat, stirring often.)
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