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Bittersweet Chocolate Sauce

Bittersweet Chocolate Sauce


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Makes about 1 1/4 cup Servings

Ingredients

  • 6 ounces bittersweet chocolate, chopped
  • 1 1/2 tablespoons unsalted butter
  • 1/3 cup heavy whipping cream
  • 2 tablespoons Armagnac, Cognac, or other brandy
  • 1 teaspoon vanilla extract

Recipe Preparation

  • Combine chocolate and butter in medium metal bowl. Place bowl over saucepan of simmering water; stir until melted and smooth. Remove from over water.

  • Bring cream to simmer in small saucepan; gently stir into chocolate. Add Armagnac, vanilla, and salt and stir to blend. DO AHEAD Can be made 3 days ahead. Cool, cover, and chill. Rewarm over low heat before using.

Recipe by Claudia FlemingReviews Section

Ingredients

  1. THE PASTA DOUGH:
    • 1 1/2 cups all-purpose flour
    • 1/4 cup cocoa powder, plus more for dusting
    • 3 tablespoons sugar
    • Pinch of salt
    • 3 large eggs
  2. THE CHOCOLATE PASTRY CREAM FILLING:
    • 3 cups milk
    • 1 vanilla bean, split lengthwise
    • 1/2 cup sugar
    • 5 egg yolks
    • 1/3 cup cornstarch
    • 2 tablespoons unsalted butter
    • 1/2 pound hazelnut chocolate (gianduja), roughly chopped
  3. THE SAUCE:
    • 1/2 cup heavy cream
    • 1/2 cup milk
    • 1 tablespoon sugar
    • 5 ounces bittersweet chocolate, roughly chopped
    • 1 tablespoon unsalted butter
  4. THE POACHING LIQUID:
    • 8 cups water
    • 2 cups sugar

Bittersweet Chocolate Fudge Sauce

There can't be any argument that hot fudge is the top choice for sundae toppings. Four ingredients and little effort produce this dark, thick fudge sauce. A bonus is that it thickens even further when the sauce hits cold ice cream. Almost any ice cream flavor will be delicious when buried beneath it.

One tablespoon of liqueur, 1 teaspoon of dissolved instant coffee granules or 1/2 teaspoon of cinnamon can be stirred into the warm sauce. Start with those small quantities, then taste more can always be added.

Make Ahead: The cooled sauce can be stored in the refrigerator for up to 5 days. To serve, warm the sauce in a saucepan over low heat, stirring often.

Servings: 2 - 2.5 cups
Ingredients
Directions

Combine the cream and butter in a medium saucepan over low heat cook until the cream is hot and the butter melts. The heated mixture should form tiny bubbles around the edge and reach about 175 degrees on a thermometer. Do not let it boil, or a skin might form on top. If that does happen, use a spoon to carefully lift off the skin and discard it.

Remove the pan from the heat, add the chocolate and let it sit in the hot cream mixture for about 30 seconds to soften. Add the vanilla extract and stir until the sauce is smooth and all of the chocolate has melted. Use immediately or cool, cover and refrigerate for up to 5 days. To serve, warm the chilled sauce in a saucepan over low heat, stirring often.


Best Organic: Wildly Organic Chocolate Syrup

With a commitment to using “ingredients that support your lifestyle from the inside out," Wildly Organic Chocolate Syrup is both all-natural and delicious. In fact, it's made with just two ingredients: raw cocoa powder and raw agave nectar. In addition to being an organic syrup with a deep chocolate flavor, you can rest assured that it's Fair Trade International certified, vegan, raw, gluten-free, and packaged in a BPA-free container.

There’s a lot of flexibility with this syrup. Use it in the typical recipes that call for chocolate syrup all while knowing you’re supporting sustainability and fair trade. It doesn't need to be refrigerated, either. Simply pop it into the microwave to warm it a bit for best drizzling results.


Bittersweet Chocolate Sauce

In top of double boiler over hot, not boiling, water place chocolate chips, baking chocolate and whipping cream. Cook, stirring frequently, until chocolate is melted and mixture is smooth. Remove from heat, stir in vanilla. Serve warm. Cover, refrigerate leftover sauce. About 2 cups sauce To reheat: Place sauce in small saucepan. Stir Constantly over low heat until warm.

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Hot Fudge Sauce

1 cup soy/rice/etc milk (I used vanilla Silk)
1/2 to 2/3 cup vegan sugar
3 1-oz square of organic unsweetened baker's chocolate, chopped up
dash of salt
1/8 cup vegan soy butter (Earth Balance, etc)
1 teaspoon vanilla extract

In a small saucepan whisk the soymilk, sugar, and salt until blended over low to medium heat.
Add the chopped chocolate and whisk constantly until all the chocolate is melted and it starts to get frothy at the edges. It will be thick enough to coat a spoon. If it isn't, let it froth up a bit more and it'll thicken. Don't stop whisking or it'll burn! Burnt chocolate is a crime against nature--I'm sure you agree.
Turn off the heat and let it sit a moment. Then add the vanilla, whisk, and add the "butter." (Note: If you let it sit a moment you decrease the risk of the alcohol in the vanilla extract flaring up on you! This happened to me when making chocolate syrup and scared the bejabbers out of me!)
Whisk until smooth. Let it cool a bit so it doesn't melt or crack your container. I used an old frosting container and this recipe filled it perfectly, just to give you an idea of how much the yield is.
I used to work for Friendly's, and frankly I like my hot fudge better than their "premium" stuff. I wouldn't call it health food, but the risk of a coronary is quite a bit less, esp over homemade soy ice cream. Besides, if I'm going to eat "junk" food, I'm going to eat the best darn junk food I can make or find and let it be worth the empty calories. No hfcs, no fillers, no goofy thickeners or colors, no gelatin, no preservatives, no crapola.
One last note on the sugar: sweetness is up to individual taste. Personally, my taste buds are on the 1/2 cup end of the spectrum, esp with sweetened soymilk, but I love bittersweet chocolate. The first time I made this I was going for store-bought taste copying, and 2/3 cup with sweetened soymilk did the trick.


Step 1

Preheat oven to 350°F. Using the microwave, melt 1 cup chocolate chips, stirring every 30 seconds.

Step 2

Using a mixer, beat egg whites until soft peaks form. Gradually add 1/2 cup powdered sugar. Beat on high until mixture is blended and resembles marshmallow creme.

Step 3

In a separate bowl whisk 1 1/2 cup powdered sugar, cocoa, cornstarch, and salt. Add dry mixture to meringue and beat on low speed.

Step 4

Stir in lukewarm chocolate and the rest of the chocolate chips. Portion out dough into 1 tablespoon sized balls. Pour 1/2 cup powdered sugar into a separate bowl. Dip dough in powdered sugar and place on baking sheet.

Step 5

Bake for 10 minutes, or until tops crack. Cool for 5 minutes or eat immediately. Whichever you prefer.


Chocolate Sauce Recipe

Knowing how to make a good dessert sauce really comes in handy. I’ve made this chocolate sauce over and over again for all kinds of occasions.

I use it to plate plain desserts…Like a chocolate drizzle on cheesecake, ice cream or my favorite, Mexican Fried Ice Cream.

Whenever we have summer parties we always include an ice cream sundae bar for the kids. A batch of this chocolate sauce makes the perfect topping option to add along with your whipped cream, colored sprinkles and candies.

Making your own chocolate sauce is super easy and takes only a few minutes. You can make chocolate sauce with chocolate chips, milk, cream and butter.

I know it’s easier to buy the jar from the store but this is quick and doesn’t come with preservatives such as those found popular chocolate syrups. This is authentic real ingredient chocolate sauce.

How to Make Chocolate Sauce:

First, make a simple ganache with chocolate chips and hot milk. I measure my milk in a glass measuring cup and put it right into the microwave but you can also use the stove.

Times vary depending on microwaves but 45 seconds usually does the trick for me. I wait for it to bubble and take it out.

Next, pour the hot milk over the chocolate chips and immediately begin slowly stirring. The chocolate will eventually melt and become an even consistency.

Separately bring the cream, butter and sugar to a boil. These are all fats so they heat up very quickly! Continually stir it so it doesn’t burn. Lower the heat and add your ganache. Keep stirring until everything is nice and smooth. Done! Now transfer it to a jar or serving bowl. So easy right?

Just look at that silky smooth chocolate fudge sauce! Ok. Enough drooling. Hit me with the questions! I’ve tried to answer a few commonly asked questions below.

Can I Make Chocolate Sauce From a Chocolate Bar?

Absolutely! This is a great way to make a flavored sauce too if you find one of those flavored chocolate bars like mint or even chili pepper!

Just measure out about 75 grams of your chocolate bar and chop it into small pieces and follow the recipe. It’s the same as using chocolate chips. For reference, 75 grams of chocolate is about ½ cup of regular sized chocolate chips.

What is the Difference Between Chocolate Sauce and Chocolate Ganache?

Chocolate ganache is traditionally a 1:1 ratio of chocolate and heavy cream and no other ingredients. This type of ganache is typically used as a filling.

Of course, you can make a looser ganache by adding more cream and less chocolate and get a sauce like consistency that way. However, I prefer this recipe for a true sauce.

The butter makes it shiny and it tends to get less clumpier than ganache. A chocolate sauce is also more fluid than a typical ganache and can’t be used as a filling because it will not harden the way ganache hardens.

What Can I Use Chocolate Sauce For?

Anything you can imagine really. Here are just a few suggestions:

  • Ice cream topping! Like I said, this chocolate sauce is great for a sundae bar. I have a little fondue warmer that I put it in so everyone can enjoy a warm sauce over their ice cream.
  • Use it for plating desserts with sauces like in the Mexican Fried Ice Cream shown above. It also works nicely when plated with poached pears.
  • Use chocolate sauce for dipping churros (shown below) or for drizzling over profiteroles.
  • Drizzle it over a glass of affogato for a stunning after dinner treat.

Not ready to make chocolate sauce yet? Be sure to pin it so you can make it whenever you’re ready!


For a vegan chocolate sauce, swap out the heavy cream for coconut cream.

Yes! This easy chocolate sauce lasts for two weeks in the fridge. Simply reheat it in the microwave before serving.

All you need are good quality dark chocolate, heavy cream, vanilla extract and salt. Process the chocolate in a food processor until finely chopped, then pour in hot cream, vanilla and salt. Process again until smooth. The result is the silkiest chocolate sauce ever.

Chocolate syrup typically has corn syrup added to it. This homemade chocolate sauce has no added sugar!


Watch the video: Bittersweet Chocolate and Types of Dark Chocolate (July 2022).


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