BITTERSWEET CHOCOLATE SAUCE
Everybody's favorite. Use top-quality chocolate for the best-tasting sauce. Pour over ice cream; drizzle on plain cakes and pastries; or pipe onto a shallow pool of crème anglaise for a black-and-white presentation.
Provided by Molly Stevens
Categories Dessert
Yield Yields about 2 cups.
Number Of Ingredients 5
Steps:
- In a heavy-based saucepan, combine the heavy cream and corn syrup over medium heat until hot, but not boiling. Reduce the heat to medium-low and add the chocolate pieces, whisking until they melt and the sauce is smooth, about 5 minutes. Take the pan off the heat and whisk in the butter and the salt. Stir until the sauce is smooth and glossy.
BITTERSWEET CHOCOLATE SAUCE
Chocolate sauce is easy to make, but it's a good idea to do so in a double boiler, which eliminates the possibility of accidentally burning the sauce. If you don't have a double boiler, improvise one by placing a heatproof bowl over a saucepan of simmering water. Use high quality dark chocolate, not generic "baker's chocolate," for the best results.
Provided by David Tanis
Categories quick, snack, sauces and gravies, dessert
Time 30m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Place double boiler (or a makeshift version) over medium heat and bring water to a simmer. Put sugar, cream, chocolate and butter in top part of double boiler. Let simmer, without stirring, for about 15 minutes, until cream is hot, sugar is dissolved and chocolate has completely melted.
- Add Grand Marnier and whisk until glossy and smooth, about 1 minute. Remove from heat and keep warm. Sauce may be refrigerated for later use, but cool completely first, then reheat in a double boiler.
Nutrition Facts : @context http, Calories 401, UnsaturatedFat 10 grams, Carbohydrate 31 grams, Fat 31 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 19 grams, Sodium 24 milligrams, Sugar 28 grams, TransFat 0 grams
CHOCOLATE MARQUISE
For the decadent dinner party - this rich chocolate dessert is for serious chocoholics only
Provided by Gordon Ramsay
Categories Buffet, Dessert
Time 45m
Number Of Ingredients 7
Steps:
- Break the chocolate into pieces and place in a heatproof bowl. Then assemble a bain-marie - do this by pouring a little water into a saucepan and placing the bowl over the water (making sure the water does not touch the bottom of the bowl). Set the pan over a gentle heat and warm the water until the chocolate has melted. Take off the heat and leave to cool a little.
- Meanwhile, place the butter and half the sugar into another large bowl. Using a tabletop mixer or electric hand whisk, beat until the mixture is really light and creamy, then beat in the cocoa powder.
- Separate the eggs (the whites can be frozen for another time) and put the yolks in a third bowl. Tip in the remaining sugar, then beat together until pale and creamy. To check if it's ready, make a figure-of-eight shape in the mixture with the beater - it should hold its shape for a moment. In a fourth bowl, whip the cream until thickened with soft peaks.
- Pour the melted chocolate into the butter mixture, and carefully stir through until it is well combined. Gently fold in the egg mixture. When this is amalgamated, stir in the whipped cream. Now line a 6.5 x 22cm tin with 3 layers of cling film, leaving a 10cm overhang.
- Spoon the mixture into a large piping bag with a large nozzle attached (see Gordon's steps, far right). Pipe a layer over the bottom of the tin, then cover this with a layer of After Eights (cut some in half to ensure they fit). Pipe over another layer of chocolate cream, followed by a layer of After Eights. Continue until you have 4 layers of chocolate mints and the tin is full, finishing with a chocolate cream layer. Fold over the cling film, then chill overnight or up to 2 days.
- Just before serving, place the marquise in the freezer for 10 mins to make it easier to slice. Place the tin, bottomside up, on a serving plate, slide off the tin, then peel away the cling film. If you have a blowtorch, quickly run the flame over the surface of the marquise to give it a glossy sheen. Alternatively, dip a palette knife in boiling water and smooth the surface that way. Use a serrated knife dipped in boiling water to cut the marquise into slices.
Nutrition Facts : Calories 743 calories, Fat 54 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 57 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.25 milligram of sodium
BITTERSWEET CHOCOLATE MARQUISE WITH CHERRY SAUCE
This dessert is a dense and rich chocolate mousse-like cake chilled in a mold.
Yield Makes 10 to 12 servings
Number Of Ingredients 15
Steps:
- Butter 8 1/2x5 1/2x3-inch glass loaf dish. Line dish smoothly with foil. Stir chocolate in top of double boiler over barely simmering water until smooth. Turn off heat. Using electric mixer, beat 1/2 cup butter in large bowl until fluffy. Beat in 1/4 cup sugar, then cocoa powder.
- Whisk yolks, 1/4 cup water, 1/4 cup butter, and 1/4 cup sugar in metal bowl. Set over saucepan of simmering water (do not let bowl touch water). Whisk constantly until candy thermometer registers 160°F, about 6 minutes. Remove from over water. Using electric mixer, beat yolk mixture until thick and cool, about 5 minutes. Beat into cocoa mixture. Fold in warm chocolate and vanilla. Beat cream in another bowl until soft peaks form. Fold into chocolate mixture; spread in prepared dish. Cover and chill until firm, at least 4 hours. (Can be made 4 days ahead. Keep chilled.)
- Stir all ingredients in medium saucepan over medium heat until sauce boils and thickens, about 5 minutes. Cool slightly. (Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving.)
- Turn marquise out onto platter; peel off foil. Cut into 3/4-inch-thick slices. Place 1 slice on each plate. Spoon warm cherry sauce over and serve immediately.
DARK CHOCOLATE TERRINE
Steps:
- Lightly oil an 8 1/2-by-4 1/2-by-2-inch loaf pan and line it as neatly as possible with plastic wrap, allowing the ends to drape over the sides. (I lay two pieces of plastic wrap crosswise in the pan, overlapping in the center.) Place the pan in the freezer.
- Place a large heatproof bowl over a pan of simmering water. Place the butter in the bowl, then the chocolate and coffee powder and heat until just melted, stirring occasionally with a rubber spatula. As soon as the chocolate and butter are melted, take the bowl off the heat and whisk in, one at a time, and in order, first the confectioners' sugar, then the cocoa powder, egg yolks, Cognac and salt. Set the bowl aside for 15 minutes to cool.
- Place the egg whites and granulated sugar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the whites form firm but not dry peaks. Fold the whites into the cooled chocolate mixture with a rubber spatula.
- Without cleaning the bowl or whisk attachment, pour the cream and vanilla into the bowl and beat on high speed until it forms firm peaks. Fold the cream carefully but thoroughly into the chocolate mixture. Pour into the prepared loaf pan, smooth the top, fold the plastic wrap over the top and chill for 4 hours or overnight.
- To serve, turn the terrine out of the mold and unwrap it. Spoon a puddle of Orange Sauce in the middle of each dessert plate and place a slice of the terrine in the middle. Sprinkle each serving lightly with orange zest and fleur de sel.
- Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, until very thick. Reduce to low speed and mix in the cornstarch.
- With the mixer still on low, slowly pour the hot milk into the egg mixture (I use a liquid measuring cup for pouring). Pour the mixture into a clean, small, deep saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until it reaches 180 degrees F on a candy thermometer and thickens to the consistency of heavy cream. The mixture will coat the spoon. Don't cook it above 180 degrees F or the eggs will scramble! Immediately (it will keep cooking in the saucepan), pour the sauce through a fine-mesh sieve into a bowl and stir in the vanilla, Cognac, Grand Marnier and orange zest. Cover and chill.
BITTERSWEET CHOCOLATE SAUCE
Make and share this Bittersweet Chocolate Sauce recipe from Food.com.
Provided by dojemi
Categories Dessert
Time 20m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Combine cream, milk, water, cocoa powder, corn syrup, and salt in a medium saucepan.
- Bring to a simmer over medium heat, whisking until cocoa powder is completely dissolved.
- Remove from heat and add chocolate, butter, and vanilla, stirring until chocolate is melted and sauce is smooth.
- Serve warm.
- NOTE: To reheat, cover it and microwave for 1 minute. Remove from the microwave and stir until completely melted.
Nutrition Facts : Calories 476.4, Fat 42.2, SaturatedFat 26.2, Cholesterol 143.6, Sodium 498.4, Carbohydrate 25.7, Fiber 3.6, Sugar 8.6, Protein 6
BITTERSWEET CHOCOLATE SAUCE
Steps:
- Combine the sugar and cocoa in a heavy bottomed medium saucepan. Whisk in just enough buttermilk to form a smooth paste. Whisk in the remaining buttermilk. Cook over medium heat until the mixture simmers and begins to boil, stirring constantly with a wooden spoon, scraping the sides and bottom of the pan. Boil gently for 3 minutes, stirring constantly to prevent burning. Remove from the heat and stir in the vanilla. Cool. Serve at room temperature or slightly warm. Sauce may be stored in the refrigerator up to one week.
- NUTRITIONAL INFORMATION PER 2 TABLESPOONS OF SAUCE: 66 calories; 1.2 g fat (14 percent calories from fat); 1.5 grams protein; 15.2 g carbohydrates; .5 mg cholesterol
Nutrition Facts : Calories 66, Fat 1.2 grams, Cholesterol 0.5 milligrams, Carbohydrate 15.2 grams, Protein 1.5 grams
BITTERSWEET CHOCOLATE SAUCE
Adding unsweetened chocolate along with the semi-sweet gives this rich sauce intense flavor. Serve it warm over ice cream or cool with cheesecake.
Provided by Pillsbury Kitchens
Categories Dessert
Time 15m
Yield 28
Number Of Ingredients 6
Steps:
- In medium saucepan, combine cream and powdered sugar. Bring to a boil over medium heat, stirring constantly. Stir in semisweet and unsweetened chocolate.
- Reduce heat to low; cook 3 to 5 minutes or until mixture is smooth, stirring constantly. Remove from heat; stir in vanilla. Pour into jars; cover tightly. Serve warm or cool. Store in refrigerator.
Nutrition Facts : Calories 70, Carbohydrate 4 g, Cholesterol 15 mg, Fiber 0 g, Protein 0 g, SaturatedFat 4 g, ServingSize 1 Tablespoon, Sodium 5 mg, Sugar 3 g
BITTERSWEET CHOCOLATE SAUCE
This not-too-sweet sauce hardens when it comes in contact with ice cream, making it a "magical" way to pour on the fun.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 3/4 cups
Number Of Ingredients 2
Steps:
- Combine chocolate and butter in the top of a double boiler or in a heatproof bowl, set over a saucepan of simmering water. Heat, stirring occasionally, until well combined, and serve. (or store in an airtight container, refrigerated, up to a week, and warm before serving).
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- Butter 8 1/2x5 1/2x3-inch glass loaf dish. Line dish smoothly with foil. Stir chocolate in top of double boiler over barely simmering water until smooth. Turn off heat. Using electric mixer, beat 1/2 cup butter in large bowl until fluffy. Beat in 1/4 cup sugar, then cocoa powder.
- Whisk yolks, 1/4 cup water, 1/4 cup butter, and 1/4 cup sugar in metal bowl. Set over saucepan of simmering water (do not let bowl touch water). Whisk constantly until candy thermometer registers 160°F, about 6 minutes. Remove from over water. Using electric mixer, beat yolk mixture until thick and cool, about 5 minutes. Beat into cocoa mixture. Fold in warm chocolate and vanilla. Beat cream in another bowl until soft peaks form. Fold into chocolate mixture; spread in prepared dish. Cover and chill until firm, at least 4 hours. Do AheadCan be made 4 days ahead. Keep chilled.
- Stir all ingredients in medium saucepan over medium heat until sauce boils and thickens, about 5 minutes. Cool slightly. DO AHEAD Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving.
- Turn marquise out onto platter; peel off foil. Cut into 3/4-inch-thick slices. Place 1 slice on each plate. Spoon warm cherry sauce over and serve immediately.
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