Mint Chocolate Sauce Food

WARM CHOCOLATE MINT SAUCE

Steps:

• In the top half of a double boiler, combine the 2 chocolates over simmering water.
• Meanwhile in another small saucepan, heat the water to boiling and pour it over the fresh mint leaves in another bowl. Let steep while the chocolate is melting.
• Using a sieve over a bowl, strain the mint water, reserving the water. Keep the water hot.
• Stir the chocolate occasionally until melted; then whisk in the corn syrup and mint infused hot water (don't remove the double boiler from the heat). Whisk until smooth and shiny. (The sauce can be made up to 24 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.)

CREME DE MENTHE SUNDAE WITH HOMEMADE CHOCOLATE SAUCE

Steps:

• Add 2 scoops of ice cream to 4 bowls. Drizzle each with some of the Homemade Chocolate Sauce and creme de menthe syrup. Top with a few of the raspberries. Serve immediately.
• Put 3/4 cup water and the honey in a saucepan and bring to a boil over medium heat, stirring so that the honey dissolves; remove from the heat.
• Add the cocoa powder and salt to a heatproof bowl. Add a few tablespoons of the honey-water mixture to the cocoa powder. Whisk to create a thick but smooth liquid. Add the cocoa mixture back to the remaining honey-water mixture in the pan. Bring the whole mixture up to a simmer and let cook until slightly thickened, about 3 more minutes. Stir in the vanilla. Let cool completely, then refrigerate (the sauce thickens as it cools and chills).

MINT CHOCOLATE SAUCE

Steps:

• Place the unsweetened chocolate & the water into a deep, 1 1/2-quart, heat resistant, casserole,heat about 45 seconds,or until smooth.
• Stir chocolate & add the sugar, corn syrup,& salt. Heat in the microwave about 9 minutes (or until candy thermometer registers 240f. IMPORTANT: Stir each minute to keep smooth.
• Slowly stir in the cream or milk & the mint extract.
• Very hot, let cool slightly before serving.

DREAMY CHOCOLATE MINT SAUCE

Steps:

• in 2 qt saucepan combine sugar butter, water and corn syrup.
• cook over med heat, stirring constantly until mixture comes to a full boil (5 to 8 min).
• boil 3 minutes, remove from heat, immediately add chocolate chips, beat with wire whisk or rotary beater until smooth.
• stir in creme de menthe, and whisk.
• serve as you desire.

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!

MOLTEN CHOCOLATE CAKES WITH MINT FUDGE SAUCE

Steps:

• For sauce:
• Stir both chocolates in top of double boiler over barely simmering water until melted. Add 1/3 cup hot water, corn syrup and extract; whisk until smooth. Remove from over water. Cool slightly. (Can be made 2 days ahead. Cover; chill. Before serving, rewarm in saucepan over low heat, stirring constantly.)
• For cakes:
• Preheat oven to 450°F. Butter six 3/4-cup soufflé dishes or custard cups. Stir chocolate and butter in heavy medium saucepan over low heat until melted. Cool slightly. Whisk eggs and egg yolks in large bowl to blend. Whisk in sugar, then chocolate mixture and flour. Pour batter into dishes, dividing equally. (Can be made 1 day ahead. Cover; chill.)
• Bake cakes until sides are set but center remains soft and runny, about 11 minutes or up to 14 minutes for batter that was refrigerated. Run small knife around cakes to loosen. Immediately turn cakes out onto plates. Spoon sauce around cakes. Serve with ice cream.

CHOCOLATE MINT SYRUP

Steps:

• In a small saucepan, combine the cocoa powder and cold water, and whisk together until smooth.
• Add the sugar and torn mint leaves and place the saucepan over medium heat.
• Bring the mixture to a boil, stirring constantly to melt the sugar. As soon as the syrup begins to boil, reduce the heat and simmer for 3 to 5 minutes, until it begins to thicken and turn glossy.
• Remove from the heat and allow to cool.
• When the syrup has cooled to near room temperature, strain it through a fine mesh sieve into a clean jar. Cover and store in the refrigerator. Enjoy!