Chocolate Honey Sauce Food

CHOCOLATE AND VANILLA SUNDAES

Steps:

• For the chocolate sauce: Place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth. Set aside.
• To assemble the sundaes: Place 1 scoop of vanilla ice cream and 1 scoop of chocolate ice cream in each dish and drizzle with the chocolate sauce. Sprinkle the peanuts over the top. Serve any extra sauce on the side.

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.

FLOURLESS CHOCOLATE CAKE WITH HALVAH HONEY SAUCE

Steps:

• Heat oven to 350 degrees. Grease and flour a 9-inch springform pan, line it with parchment paper, and grease and flour parchment.
• In a saucepan over medium-low heat, melt 1/2 cup butter, then add chocolate. Melt, stirring frequently, until just smooth. Remove from heat, whisk in brandy or rum, and let cool.
• In a large bowl, whisk egg yolks with 1/2 cup sugar and the salt, then whisk in cooled chocolate mixture.
• In an electric mixer on medium speed, beat egg whites to soft peaks. Gradually add remaining 2 tablespoons sugar, and beat to stiff peaks.
• Stir a little of the whites into chocolate mixture to lighten it, then gently fold all the whites into chocolate. Scrape batter into prepared pan, and bake until cake springs back when gently touched in center and a toothpick inserted in center comes out with some crumbs attached, about 35 minutes. Transfer to a wire rack, and let cool for 20 minutes, then turn cake out onto rack, and cool completely. Wrap well, and refrigerate for at least 3 hours or overnight to firm texture.
• Make the halvah honey sauce: In a saucepan, bring cream to a simmer. Whisk in the tahini, honey and salt. Simmer the mixture, whisking, until it thickens to a custardlike consistency, about 2 minutes. Let mixture cool, then crumble in the halvah. To serve, drizzle sauce generously over the whole cake or individual slices.

CHOCOLATE HONEY SAUCE

Steps:

• Melt chocolate chips in top of a double boiler over simmering water.
• Stir in milk and honey.
• Continue cooking, stirring constantly, for 8 to 10 minutes.

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.

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!

CHOCOLATE HONEY FONDUE/CHOCOLATE HONEY SAUCE

Steps:

• Melt all ingredients together in the top of a double boiler over medium-high heat, stirring frequently. Remove from heat and let cool slightly.
• Can be stored in fridge, tightly covered, for up to 1 month.