Delicious Chocolate Sauce Food

EASY CHOCOLATE SAUCE

Steps:

• Whisk together the ingredients in a small saucepan set over medium-low heat.
• Bring to a gentle simmer then cook for a few minutes while stirring continuously until the sauce thickens.
• Pour through a fine mesh strainer and transfer to a serving bowl or jar.
• Serve warm or store covered in the fridge for up to 2 weeks.

DELICIOUS CHOCOLATE SAUCE

Steps:

• In a small heavy saucepan, melt butter and chocolate over low heat; stir in sugar and salt. Gradually stir in milk; cook and stir until sugar is dissolved. Remove from heat; stir in vanilla., Serve warm or at room temperature (sauce will thicken upon cooling). Store, covered, in refrigerator.

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.

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!

DELICIOUS HOT CHOCOLATE

Steps:

• To make the basic hot chocolate, combine the milk with the half-and-half in a small saucepan. Warm over medium-low heat, and then stir in the chocolate chips. Stir until melted (though there will still be lovely particles of chocolate throughout). If it's too chocolaty for you, splash in a little more milk. Add a splash of vanilla extract. If it's not quite sweet enough for you, add 1 teaspoon or so of sugar. Serve in mugs with whipped cream.

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.

DELICIOUS CHURROS WITH CHOCOLATE SAUCE RECIPE BY TASTY

Steps:

• Add water, oil, sugar, and salt into a saucepan and bring to a boil. Whisk until combined. Take off heat once combined.
• Add flour and mix with a wooden spatula until dough forms. Let cool.
• Beat an egg into the dough mixture thoroughly.
• Fill dough into a pastry bag with a star tip or into a zipper storage bag with the corner tip cut off.
• Squeeze dough into hot oil and cut off about every 3-4 inches. Fry until golden-brown, about 6 minutes. Immediately place into the cinnamon sugar mixture.
• For chocolate sauce, combine cocoa powder, sugar, salt, vanilla, and water in a saucepan. Bring to a boil whisking constantly. Let cool.
• Enjoy!

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 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.

HOME MADE CHOCOLATE PASTA

Steps:

• In a large bowl, mix flour, cocoa powder and salt together with a wire whisk. Dump the flour mixture onto your work surface or in a large bowl. Make a deep well in the center of the mound and break the eggs into it. Mix the eggs with a fork, adding 1 Tbsp oil and 1 tsp vanilla. Stir with your fork until you form a soft dough. When you have formed a soft, dough ball, transfer it to a clean, floured working surface and knead for 5-10 minutes until the dough is soft, elastic and uniform in color. Cover the dough with plastic wrap and let it rest for an hour before rolling.
• Roll the dough through your pasta machine and use your spaghetti, linguini or fettuccine cutting attachment. Cook your pasta in unsalted, boiling water for 2 - 3 minutes. Drain thoroughly but do not rinse.
• Mound your warm pasta onto dessert plates and serve immediately with sauce, or chill to serve cold.
• Optional idea: You could substitute vanilla for mint essence, or even add a little fresh mint to turn this into choc mint pasta and most likely other essences would allow you to make any combination you liked.

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.

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.

VERY VERSATILE CHOCOLATE SAUCE

Steps:

• Place chocolate and water in a small saucepan and heat gently until chocolate melts.
• Whisk in butter.
• That is it! Simple but delicious.
• Serve hot poured over ice-creams, puddings, cakes etc.
• If left to cool it will set and can be used as a filling or spread.
• On the way to setting it will become thicker and can be used as a dip - strawberries at the ready!
• Once set, it can be kept in fridge and reheated in the microwave, but watch it, it ony takes a about a minute to re-heat.

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.

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.