Belgian Chocolate Fudge Sauce Food

CHOCOLATE FUDGE SAUCE

Steps:

• Combine the butter, cream, syrup, sugar and cocoa in a small saucepan.
• Bring the mixture it to a simmer. Keep stirring for 3 minutes or until everything has melted.
• Remove from the heat and stir in the chocolate and vanilla.
• Once the mixture has cooled, drizzle over your favourite ice cream.

LA DAME BLANCHE

Steps:

• 1. In a saucepan over medium-low heat, stir milk and chocolate together until chocolate is melted and sauce is thick and warm
• 2. Do not let chocolate burn. Take off the heat and add the vanilla.
• 3. Put 2 scoops of ice cream in a sundae dish. Serve the chocolate fudge sauce all around the ice cream.
• 4. Put whipped cream on ice cream and top with a cherry.

CHOCOLATE FUDGE SAUCE

Steps:

• Combine cocoa and sugar in saucepan.
• Add milk, butter and salt.
• Bring almost to a simmer, and cook, stirring constantly for 1-2 minutes.
• Remove from heat.
• Add vanilla and lemon juice, and stir until well combined.
• Serve hot or cold over ice cream or other desserts.

CHOCOLATE FUDGE

Steps:

• Line a 9-by-5-inch loaf pan with foil, leaving a 2-inch overhang on all sides.
• Lightly brush the foil with butter. Lightly brush the bowl of a stand mixer or another large metal bowl with butter. Add 2 tablespoons cut-up butter, the chocolate, extract and salt; set the bowl aside.
• Heat the half-and-half in a medium pot over medium-high heat until hot but not boiling. Stir in the sugar and corn syrup and bring to a boil, stirring constantly and scraping the bottom of the pot with a wooden spoon; boil, stirring, until the sugar is dissolved, about 3 minutes. Reduce the heat to low; run a pastry brush dipped in warm water along the sides of the pan to dissolve any sugar crystals clinging to the pan. Clip a candy thermometer to the pan. Simmer the mixture, undisturbed, until the thermometer registers 234 degrees F to 238 degrees F, 20 to 30 minutes, watching the temperature closely as cooking times may vary. (This is the "soft-ball stage." To test for doneness, drop some of the mixture into cold water; you should be able to roll it into a soft ball.)
• Quickly pour the sugar mixture over the chocolate-butter mixture in the bowl (do not scrape the sides or bottom of the saucepan in case any sugar crystals formed). Clean the candy thermometer, then clip it to the bowl. Let the chocolate mixture cool, undisturbed, until it registers 110 degrees F to 115 degrees F, about 1 hour. (For faster cooling, set the bowl in a larger bowl of cold water.)
• Brush the paddle attachment or mixer beaters with butter. Beat the mixture on medium speed until just incorporated, about 1 minute. Reduce the mixer speed to low and beat until the fudge just begins to lose its sheen and hold its shape, 5 to 15 minutes. Do not overmix or the fudge will become hard. Use a buttered rubber spatula to scrape the fudge into the prepared pan and pat into an even layer; smooth the top.
• Press one or more toppings into the fudge, if desired (about 3/4 cup total). Let sit at room temperature for 1 hour, then score the fudge into small squares with a knife. For the best texture, let sit at least 1 more hour before slicing. Wrap leftover fudge in plastic wrap and store in an airtight container for up to 1 week at room temperature, or up to 2 weeks in the refrigerator. Bring to room temperature before serving.
• Toppings: Crushed sandwich cookies, crushed graham crackers, white chocolate chips, sprinkles, peanut butter drizzle, or mini marshmallows.

RICH FAT-FREE CHOCOLATE FUDGE SAUCE

Steps:

• In a small heavy-bottomed saucepan combine sugar, cocoa, cornstarch and pinch salt.
• Stir in the evaporated milk and whisk constantly over LOW heat for 3 minutes or until the mixture comes to a boil; whisk simmering for another 1-2 minutes longer over low heat until thickened.
• Remove from heat and stir in vanilla.
• Serve warm or cold.
• Delicious!

BELGIAN CHOCOLATE-FUDGE SAUCE

Steps:

• In a saucepan, bring the cream to a boil.
• Remove from the heat and add the chocolate. Let stand for 2 minutes, then stir until the chocolate is melted.
• Add the confectioners' sugar and whisk until smooth.