Best Homemade Chocolate Sauce Food

THE BEST CHOCOLATE SAUCE

Steps:

• In a medium saucepan, whisk together the water, sugar, corn syrup, and cocoa powder.
• Warm the mixture over medium heat, whisking frequently. Once it just begins to boil, remove from heat and stir in the chopped chocolate until melted.

CHOCOLATE SAUCE

Steps:

• Place the chocolate in a metal bowl.
• Combine the cream and corn syrup in a small heavy nonreactive saucepan and bring to a simmer. Pour the liquid over the chocolate and allow it to sit for 3 to 4 minutes, or until the chocolate has melted. Whisk to combine. Allow the sauce to cool slightly, then pour into a bowl or other container. (Stored in the refrigerator, tightly covered, the sauce will keep for up to 2 weeks.)
• To serve, warm the sauce gently in the top of a double boiler or in the microwave.

CHOCOLATE FUDGE SAUCE

Steps:

• Place the chopped dark chocolate and cocoa powder in a heatproof bowl over simmering water (do not let the bowl touch the water) and heat until the chocolate has melted.
• With the pan off the heat, stir in the golden syrup, followed by the heavy cream, confectioner's sugar, vanilla, and pinch of salt.
• Transfer to a glass jar or heatproof container with a lid, and serve over the ice cream of your choice. Can be stored in the refrigerator for a few days (that is, if you're not sharing!). Re-warm before serving.

CHOCOLATE SAUCE

Steps:

• Combine butter, milk, corn syrup, and vanilla extract in small saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the choco- late, and whisk until melted.
• Remove from heat, add the powdered sugar, and whisk until smooth. Let chocolate glaze sit for 5 minutes until it has cooled slightly and started to thicken just a little bit.
• Then slowly drizzle over cake, cupcakes, pastries, dunk donuts into it or top ice cream or whip cream with it!

CHOCOLATE SAUCE

Steps:

• In a large heavy saucepan, melt butter and chocolate; stir until smooth. Add the sugar, cream and corn syrup. Bring to a boil, stirring constantly. Boil for 1-1/2 minutes. Remove from the heat. , Stir in vanilla. Serve warm or cold over ice cream or pound cake. Refrigerate leftovers.

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.

BEST HOMEMADE CHOCOLATE SAUCE

Steps:

• In a small saucepan, melt 1/4 cup butter and 2 squares (2 oz) chocolate over low heat, stirring constantly. Stir in sugar; gradually stir in evaporated milk.
• Heat to boiling over medium-high heat, stirring constantly. Cook and stir 5 minutes or until slightly thickened; stir in vanilla. Cool completely, about 2 hours.
• Use right away (warm), or cover and refrigerate the sauce.

THE BEST CHOCOLATE MILKSHAKE

Steps:

• In a small bowl, combine sugar and cocoa powder. Stir together and set aside.
• In a small saucepan, over medium heat, melt butter. Whisk in milk followed by the sugar and cocoa powder mixture. Whisk continuously, beating out any lumps as they form, until mixture begins to thicken and bubble 1-3 minutes.
• Remove from heat and whisk for 30 seconds to whisk some of the heat out of the sauce. Stir in optional vanilla and allow sauce to sit at room temperature to continue to cool slightly as you assemble the rest of your ingredients.
• Combine ice cream, milk, and 3 tablespoons* of the sauce in your blender and blend until well-mixed and pourable.
• Pour into a glass, top with optional whipped cream and drizzle the remaining fudge sauce over the top. Enjoy!

THE BEST HOMEMADE ALFREDO SAUCE EVER!

Steps:

• In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted.
• Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese.
• Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Toss it with your favorite pasta!

HOMEMADE CHOCOLATE SYRUP/SAUCE

Steps:

• In a small pot, on medium heat bring water and sugar to a boil and whisk in cocoa, vanilla, salt, and corn syrup.
• Whisk until all of the solids have dissolved. Reduce sauce for another 15 minutes until slightly thickened.
• On a dishtowel place your hot jars. Using your funnel in each jar ladle the mixture into the jars leaving 1/4" head space. Remove air bubbles and refill to the proper head space if necessary.
• Taking a clean paper towel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal.
• Using your magic wand to extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
• Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up.
• Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 15 minutes.
• When complete turn off the heat and remove the cover and let the jars sit for another few minutes.
• Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.
• Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.
• Makes 2- 3 half pints depending on how much you reduce the recipe.

SIMPLE HOMEMADE CHOCOLATE SAUCE

Steps:

• In a cold saucepan, whisk together the cocoa and the sugar until all lumps are removed. Add the salt and the water and bring to a boil over medium to medium high heat.
• Reduce to a simmer; stirring constantly. Simmer for about 30 seconds and then remove from heat. Let cool and then add vanilla. Pour into a glass jar and refrigerate until needed. Enjoy!

EASY HOMEMADE CHOCOLATE SAUCE

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.

BEST HOT FUDGE SAUCE

Steps:

• In a medium saucepan combine butter, cocoa powder, chocolate chips, sugar, and evaporated milk. Stir to combine over medium-low heat.
• Increase heat to medium-high and bring to a boil. Immediately reduce heat to low and continue simmering for 7 minutes, stirring constantly.
• Remove from heat and add vanilla.
• Pour the mixture into a blender and blend the mixture for 2 whole minutes.
• Serve immediately or pour into a heat safe airtight container to store.

EASY HOMEMADE CHURROS WITH CHOCOLATE SAUCE

Steps:

• In a small, shallow bowl, stir together the sugar and cinnamon.
• In a small saucepan over medium heat, whisk together the water, sugar, salt and vegetable oil. Bring the mixture to a boil then remove it from the heat. Stir in the flour, mixing until it forms a smooth ball.
• Heat 3 to 4 inches of vegetable oil in a large, heavy-bottomed stockpot set over medium-high heat until it reaches 375ºF. (There should be a minimum of 3 inches above the oil to prevent it from bubbling over.) Line a plate with paper towels.
• Transfer the dough to a cloth pastry bag or heavy-duty plastic bag fitted with a large star tip (optional).
• Pipe the dough over the pot of oil to a length of about 4 inches, then using scissors or a sharp knife, cut it so it releases into the oil. (Stand back to avoid any splatters.) Pipe two to three churros into the oil at a time, frying them until they're golden brown and cooked through.
• Transfer the churros to the paper towel-lined plate to drain for 2 minutes, then while they are still hot, roll them in the cinnamon-sugar mixture. Repeat the frying and coating process with the remaining dough.
• Place the chopped chocolate in a small bowl.
• Warm the heavy cream in small saucepan. (Do not let it boil.) Pour the heavy cream over the chopped chocolate. Let it sit for 1 minute then stir to combine.
• It's important to use a cloth or heavy-duty plastic pastry bag, as a regular resealable plastic bag is not thick enough and will split open if you try to pipe the churro dough through it.
• The chocolate sauce will thicken as it cools, so it's best to make it right before you're ready to serve it with the churros.
• A pastry tip isn't essential, however using the large star-shaped tip will give the churros the textured lines characteristic of classic churros.
• This churro recipe can be easily doubled.
• ★ Did you make this recipe? Don't forget to give it a star rating below!

SIMPLE CHOCOLATE SAUCE

Steps:

• Melt the chocolate in a bowl over a pan of barely simmering water until completely smooth (see step-by-step).
• Heat all of the remaining ingredients in a small saucepan until evenly combined. Remove from the heat and stir through the melted chocolate. Serve warm over chocolate pudding, vanilla ice cream or both!

THE BEST CHOCOLATE SAUCE EVER

Steps:

• In a saucepan, whisk together the sugar, cornstarch, and cocoa.
• Add the water.
• Bring the mixture to a boil over medium-high heat. Let it come to a bubble.
• Whisk in the butter. Add vanilla, and a pinch of sea salt.
• Pour into a jar and get ready for an ice cream party.

BEST HOMEMADE CHOCOLATE SAUCE

Steps:

• In a medium saucepan, mix the cocoa powder, sugar, brown sugar, and salt.
• Add the coffee and vanilla and whisk until well combined.
• Place the saucepan over medium heat and bring it to boiling, stirring constantly.
• Reduce heat and simmer for about 5 minutes, continuing to stir.
• Remove from heat and the semisweet morsels, stirring until they are all melted.
• Allow to cool and serve over ice cream, fruit, etc.
• Store leftovers covered in the refrigerator. It will get very thick when cold, but you can microwave it briefly to get a thinner sauce.

HOMEMADE CHOCOLATE SAUCE

Steps:

• In a cold saucepan, whisk together the cocoa and the sugar until all lumps are removed. Add the salt and the water and bring to a boil over medium-medium high heat.
• Reduce to a gentle simmer; stirring constantly. Simmer for about 30 seconds and then remove from heat. Let cool and then add in the vanilla.
• Pour into a glass jar and allow to cool. {The chocolate sauce will be very thin when it finishes boiling, but it will thicken quite a bit as it cools.}
• Refrigerate until needed.

BEST EVER CHOCOLATE SAUCE

Steps:

• Blend sugar and cocoa.
• Combine with margarine and milk in a pot on stove.
• Boil, stirring constantly, for 2 to 4 minutes.
• Remove from heat and add vanilla.
• This wonderful sauce is even better the next day.
• Refrigerate and use unsparingly.

ESPRESSO CHOCOLATE SAUCE

Steps:

• Stir the cream, chocolate, butter, brown sugar, corn syrup and salt together in a heavy bottomed saucepot over medium-low heat until melted and smooth. Remove the sauce from the heat and stir in the coffee, and serve warm or chill for later use. The sauce can be reheated to make it more pourable.
• The chocolate sauce will keep, refrigerated, until the best before date of the cream.

GRAM'S CHOCOLATE SAUCE

Steps:

• In microwave or very gently on stovetop using low heat, melt butter and chocolate together.
• Remove from heat if using stove top just before it is completely melted and stir until it is smooth.
• Stir well and add 1/2 cup powdered sugar.
• Continue to stir and add the rest of the sugar until it's well blended- you may not need the entire cup of sugar.
• It will look awful!
• Now, slowly, slowly, stir in the cream.
• Keep stirring and it magically turns into a velvety concoction.
• Add the vanilla and stir.
• Serve.
• NOTE: refrigerate the left overs if there are any, but when you re-heat it, put it in the microwave for about 2 or 3 seconds at a time and stir, stir, stir- be careful or it will separate- if this happens, you can add a little more sugar and cream to bring it back to the right consistency.
• Servings yielded is completely subjective--.

DARK CHOCOLATE SAUCE

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

Steps:

• Combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until a thin paper-like skin appears on the top. Do not boil. Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth. Remove from the heat and let cool. The sauce can be kept refrigerated for several days, but it must be returned to room temperature before serving.

CHOCOLATE SAUCE

Steps:

• In a medium saucepan over medium heat, combine cocoa, sugar and water. Bring to a boil and let boil 1 minute. Remove from heat and stir in vanilla.

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.

PROBABLY THE BEST CHOCOLATE SAUCE EVER

Steps:

• Gently warm the chocolate and cream in a heavy-based pan on the stove or two minutes in the microwave at 30% power if you prefer (but then please make sure it is in a microwaveable bowl!). Stir occasionally, until the chocolate and cream have become one.
• Add the syrup, butter and salt, and stir in to make your indulgent gooey shiny sauce
• Pour lovingly over your ice cream while still warm!