Bourbon Chocolate Sauce Food

CHOCOLATE BOURBON SAUCE {BOURBON WEEK - DAY 5}

Steps:

• Heat half & half with light brown sugar in small saucepan until sugar is dissolved & cream starts to bubble just slightly
• Remove from heat.
• Place chocolate chips & vanilla in glass bowl
• Pour hot mixture over chocolate chips & stir until smooth
• Add bourbon - stir to combine
• Store in an airtight jar in refrigerator

BOURBON CHOCOLATE SAUCE

Steps:

• Combine the cream and brown sugar in a saucepan over medium heat. Cook, stirring constantly, until the sugar dissolves and the cream starts to boil. Remove the pan from the heat and stir in the chocolate. Mix until the chocolate has melted and the sauce is smooth. Stir in the bourbon and vanilla and mix until incorporated. Use the sauce immediately or let cool and store in the refrigerator for up to 1 week. To reheat the sauce, microwave on 50% power at 10 second intervals until heated.

CHOCOLATE CROISSANT BREAD PUDDING WITH BOURBON ICE CREAM SAUCE

Steps:

• In a food processor, combine butter and sugar process until well blended. Add cinnamon, and vanilla, and pulse to combine.
• While the processor is running crack 5 eggs into the mixture. Turn off the mixer and scrape down the sides. Add the heavy cream and pulse to combine.
• Lightly butter a 9 by 13-inch baking dish. Break up the croissants into 1-inch pieces and layer in the pan. Scatter the raisins and shaved bittersweet chocolate over the top, and gently mix to incorporate. Pour the egg mixture over the croissants; soak for 8 to 10 minutes. You will need to push croissants pieces down during this time to ensure even coverage by egg mixture.
• Cover with foil and bake for 35minutes. Remove foil and bake for additional 10 minutes to brown the top. The croissant bread pudding is done when the custard is set, but still soft. Allow to cool. Serve with the Bourbon Ice Cream Sauce.

BOURBON SAUCE

Steps:

• Put butter, egg yolks, brown sugar, vanilla, and bourbon in a heatproof bowl set over a pan of simmering water. Cook, whisking constantly, until mixture registers 160 degrees on a candy thermometer, about 7 minutes.

BOURBON SAUCE

Steps:

• Melt butter in small saucepan over medium heat. Whisk in remaining ingredients. Simmer until thickened, whisking often, about 3 minutes. Cool slightly.

SALTED CARAMEL-BOURBON SAUCE

Steps:

• Cook 1 1/2 cups sugar and 1/2 cup water in a saucepan over medium-high heat, swirling the pan but not stirring, until dark amber, about 12 minutes. Remove from the heat and whisk in 1 cup heavy cream, 1 teaspoon vanilla and 1/2 teaspoon sea salt. Whisk in 2 tablespoons bourbon. Let cool completely; transfer to jars and refrigerate. (Makes about 2 cups.)

BOURBON CHOCOLATE BREAD PUDDING

Steps:

• Preheat oven to 350*. In a large mixing bowl stir together milk, eggs, syrup, brown sugar, and vanilla.
• Spread bread cubes in an ungreased 3 qt. rectangular baking dish. Sprinkle with chopped semisweet and white chocolate.
• Pour egg mixture evenly over bread.
• Bake, uncovered, for 50 to 55 minutes or until pudding is puffy and knife inserted near center comes out clean. Cool slightly (pudding will fall in center). Drizzle with warm Bourbon Chocolate Sauce.
• Bourbon Chocolate Sauce: In a heavy saucepan stir 4 ounces chopped semisweet chocolate over low heat just until melted. Stir in 2/3 cup whipping cream and 1/4 cup sugar.
• Cook and stir over medium heat for 5 to 6 minutes or just until mixture begins to boil.
• Remove from heat; whisk until smooth. Stir in 2 to 3 Tbsp. bourbon, if desired.C ool slightly before serving.