CHOCOLATE SAUCE FOR ICE CREAM
Provided by Marcela Valladolid
Categories condiment
Time 10m
Yield About 2 1/2 cups
Number Of Ingredients 3
Steps:
- In a small saucepan, heat the cream over medium heat until very hot, just below a simmer. Put the dark and milk chocolates into a medium bowl. Pour the hot cream over the chocolate and shake the bowl to settle it; let stand 2 minutes. With a small whisk, starting in the center of the bowl, whisk in small circles, working your way outward, until the chocolate is completely melted and the sauce is smooth.
- Use warm or at room temperature. Store the leftover sauce in an airtight container for up to 1 week. The sauce can be warmed over low heat in a saucepan before using.
EASY MOLE RECIPE
This EASY Mole recipe makes a delicious and rich sauce. It's made with chiles and rich Mexican chocolate. Ready in no time and perfect for any occasion.
Provided by Maggie Unzueta
Categories Condiment
Time 23m
Number Of Ingredients 13
Steps:
- In a large skillet, roast the tomatoes.
- Add the dried ancho chile.
- Toast for 1 minute on each side.
- Remove immediately.
- If the chile burns, the sauce will be bitter.
- Continue roasting the tomatoes while you boil 4 cups of water.
- Remove the stems and open up the anchos to remove the seeds.
- Discard the stems and the seeds.
- Place the anchos inside the boiling water.
- Turn the heat off and let them sit in the hot water for 5 minutes, or until pliable.
- Roast the tomatoes on all sides.
- Add the onion, garlic, and bread to the skillet.
- Char all the sides of the onions as well.
- Remove the garlic and bread once toasted.
- Remove the onions and tomatoes once they are ready.
- Discard the water from the dried chiles.
- Place the rehydrated dried chiles, tomatoes, onion, garlic, and bread into a blender.
- Add 1 cup of water.
- Blend until smooth.
- Heat the olive oil in a stock pot.
- Place a strainer over the top of the stock pot.
- Carefully and slowly strain the mole sauce into the stock pot.
- Remove strainer.
- Add the chicken broth and Mexican chocolate tablet.
- Stir until the chocolate has melted.
- Taste it. If you want it sweeter, add 1 tbsp sugar.
- Add the sauce, 2 cups chicken broth, and cooked chicken to a stock pot.
- Once the chicken is fully heated, it's ready!
- Serve with rice and tortillas. Enjoy!
Nutrition Facts : Calories 360 kcal, Carbohydrate 49 g, Protein 8 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 1 mg, Sodium 746 mg, Fiber 17 g, Sugar 27 g, ServingSize 1 serving
HOMEMADE CHOCOLATE SAUCE
Homemade Chocolate Sauce is incredibly easy to make and rivals anything you'll buy at the store. Whip up a batch in only 5 minutes and then drizzle it on all your favorite desserts!
Provided by Amy
Categories Condiment
Time 5m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 64 kcal, Carbohydrate 16 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 22 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
MELOMEAL'S CHOCOLATE SAUCE
Copying without modification, as my wife and her family loved it. I'm going to experiment with an artificial but natural sweetener, such as agave, stevia or honey. See Melomeals.blogspot.com for more wonderful ideas; this one came from her Chunky Monkey mug cake.
Provided by giani23
Categories Dessert
Time 35m
Yield 1 Tablespoon, 6 serving(s)
Number Of Ingredients 5
Steps:
- Melt everything together in the microwave for 60 seconds. Whisk well. Cool in freezer.
Nutrition Facts : Calories 42.5, Fat 2.4, SaturatedFat 2, Sodium 0.2, Carbohydrate 5.2, Fiber 0.3, Sugar 4.2, Protein 0.3
CHOCOLATE SAUCE
Steps:
- Combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until a thin paper-like skin appears on the top. Do not boil. Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth. Remove from the heat and let cool. The sauce can be kept refrigerated for several days, but it must be returned to room temperature before serving.
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
Follow our step-by-step guide to melting chocolate, add cream, sugar and a glug of almond liqueur if you like
Provided by Good Food team
Categories Condiment, Dessert, Dinner
Time 15m
Number Of Ingredients 5
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!
Nutrition Facts : Calories 266 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
MOLE SAUCE (CHOCOLATE BASED)
A popular Mexican sauce made of spice and chocolate. We enjoy it over enchiladas, chicken, and burritos. I some times make a double batch as this freezes very well. *Please do not leave out the chocolate as it is what makes this mole sauce.* Can be made vegetarian by using vegetable broth in place of chicken broth.
Provided by Debbwl
Categories Sauces
Time 1h10m
Yield 3 cups
Number Of Ingredients 12
Steps:
- Heat oil in a large saucepan over med.
- low heat.
- Add onion, garlic, oregano, cumin and cinnamon.
- Cover and cook until onion is almost tender, stirring occasionally, about 10 minutes.
- Mix in chili powder and flour, stir for 1 minutes.
- Gradually whisk in chicken broth.
- Increase heat to med. high.
- Boil until reduced, about 35 minutes, stirring occasionally.
- Remove from heat.
- Cool slightly.
- Process sauce, raisins, and almonds in blender until smooth.
- Heat over medium heat until hot.
- Whisk in chocolate.
- Reduce heat to low whisk and simmer about 3 minutes till well blended.
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