Chocolate Fudge Sauce With Variations Food

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 FUDGE SAUCE

Steps:

• In a small saucepan, combine corn syrup and chocolate chips over medium-low heat.
• Stir occasionally until smooth, 4-5 minutes.
• Whisk in heavy cream until smooth and well blended.
• Serve warm, or cool to room temperature before transferring to an airtight container.
• Store any unused sauce in the refrigerator for up to 3 weeks.

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.

CHOCOLATE FUDGE SAUCE WITH VARIATIONS

Steps:

• Heat the cream with the butter and sugar in the top of a double boiler or in a heatproof bowl over a saucepan of hot water. Stir until smooth, then cool.
• Break the chocolate into the cream. Stir until it is melted and thoroughly combined.
• Stir in the brandy a little at a time, then cool to room temperature.
• For White Chocolate Orange sauce:.
• Heat the cream aned butter with the sugar and orange rind in top of a double boiler, until dissolved,.
• Follow the above recipe to the end, but use White chocolate and orange liqeuer.
• For Coffee Chocolate Fudge:.
• Follow above recipe using the light brown sugar and coffee liquer or rum, Stir in coffe extract at the end.
• Serve sauces over cream filled profiteroles, or ice cream, or anything you choose.

HOT CHOCOLATE FUDGE SAUCE

Steps:

• Heat milk and butter in a small saucepan over medium heat until butter is melted.
• Stir in hot chocolate mix until smooth.
• Reduce heat to low; cook, stirring constantly, for 5 to 8 minutes or until sauce thickens.
• Serve over ice cream.

CHOCOLATE FUDGE

Steps:

• Line an 18cm square tin with greaseproof paper.
• Put the milk, sugar and butter in a heavy-based saucepan. Heat gently, stirring continuously with a wooden spoon, until the sugar has dissolved and the butter has melted.
• Bring to the boil for 15-20 mins, still stirring all the time. The mixture will bubble up - when it does, take it off the heat and keep stirring it until it sinks back down. Then return it to the heat.
• Start to take the temperature after about 15 mins (continuing to stir or it will burn on the bottom). The time it takes to come up to temperature may vary, particularly in a cold kitchen. Once it reaches 115C on a temperature probe, remove it from the heat and stir in the vanilla extract and a good pinch of sea salt. Leave to cool for 5 mins.
• Stir in the chopped chocolate and the mixture and keep stirring until the chocolate has melted. Quickly pour the mixture into your prepared tin and leave to set at room temperature.
• Before the fudge has completely set, you can add rows of different toppings like nuts, toffees or mini chocolate buttons - just scatter them over the surface and gently press into the fudge until they stick. Make sure the fudge is only slightly warm when you do this - if it's too hot the toppings can melt. Once set, cut the fudge into small pieces and store in a sealed container.

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.