CHOCOLATE PEANUT BUTTER SAUCE
Yummy! Wonderful versatile sauce, served with ice cream, pudding, parfaits, trifle, cakes, waffles & pancakes, or as a dip...with bananas or marshmallows.
Provided by Baby Kato
Categories Sauces
Time 15m
Yield 3 cups, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place chocolate, peanut butter, sweetened condensed milk and 2% milk together in pot on medium heat stirring constantly until melted.
- Remove the pan from heat and add the vanilla. Blend well, cool slightly -- best served warm.
- Store any remaining sauce in the fridge.
CHOCOLATE-PEANUT SUNDAE SAUCE
Categories Sauce Chocolate Nut Dessert Peanut Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 1/2 cups
Number Of Ingredients 5
Steps:
- Bring 1 cup water to boil in medium saucepan over medium heat. Whisk in sugar and cocoa powder. Whisk constantly until bubbles form around edge of pan. Simmer until sauce thickens slightly, whisking occasionally, about 3 minutes. Reduce heat to low and whisk in peanut butter. Simmer until sauce thickens and is smooth, whisking occasionally, about 3 minutes longer. Remove from heat; add vanilla. Cool slightly. (Can be made 1 week ahead. Cool completely, then cover and refrigerate. Transfer to small glass bowl. Reheat in bowl over saucepan of simmering water or in microwave.)
PEANUT BUTTER CHOCOLATE SAUCE
Yield 2 2/3 cups
Number Of Ingredients 5
Steps:
- In a medium saucepan, combine the milk, sugar, and chocolate. Bring to a boil over low heat, stirring until the sugar is dissolved and chocolate is melted. Boil gently, stirring occasionally, for 15 minutes. Remove the pan from the heat and stir in the peanut butter and vanilla; beat until blended. Serve warm. This sauce keeps well in the refrigerator, but it will thicken when chilled. To serve, spoon the desired amount of sauce into a saucepan; place over low heat and stir until warm and pourable.
CHOCOLATE & PEANUT BUTTER PAVLOVA
Combine sweet and salty peanuts, crisp meringue and a creamy chocolate crémeux mixed with rich peanut butter cream in this dessert. It's a sensory delight
Provided by Liberty Mendez
Categories Dessert
Time 1h50m
Yield Serves 10-12
Number Of Ingredients 18
Steps:
- First, make the crémeux. Bring the milk and cream to the boil in a small saucepan, whisking occasionally. Whisk the egg yolks and sugar together in a medium heatproof bowl until smooth. Pour in the hot cream mixture in a steady stream, whisking continuously until combined. Return to the saucepan, and simmer over a low heat for 3-4 mins, stirring continously until thickened to a custard.
- Put the dark chocolate into a large heatproof bowl and strain the hot custard over it through a fine mesh sieve, whisking until the chocolate has melted and the mixture is smooth. Leave to cool for 5 mins until just warm. Add the butter and blitz using a hand blender until smooth. Cover and leave at room temperature until needed.
- Heat the oven to 150C/130C fan/gas 2 and line two baking sheets with baking parchment. For the meringue, beat the egg whites in a large, clean bowl using an electric whisk or in a stand mixer until soft peaks form, then gradually beat in the sugar, 1 tsp at a time, until the meringue is thick and glossy. Whisk in the vinegar and cornflour.
- Spoon half the meringue mixture into the middle of one of the prepared baking sheets, and spread out into a roughly 20-25cm circle. Repeat with the the remaining meringue mixture on the second baking sheet. Drizzle the melted chocolate evenly over both circles, then gently swirl it using a cutlery knife or skewer until you have a marbled effect. Bake for 1 hr, turn off the oven and leave the meringues to cool completely inside.
- Meanwhile, make the candied peanuts. Tip the peanuts, sugar and 1 tbsp water into a heavy-bottomed saucepan and cook over a medium heat for 3-4 mins, stirring until the peanuts start to crystallise and turn white. Continue to cook, stirring, for another 3-4 mins until the peanuts turn dark brown. Sprinkle with a pinch of sea salt flakes, then scrape onto a sheet of baking parchment. Spread out using a spatula, and leave to cool completely.
- For the peanut butter cream, melt the white chocolate, peanut butter, butter and 25ml cream in a small saucepan over a low heat, stirring until smooth. Transfer to a bowl and leave to cool for 10 mins. Whisk the remaining cream to soft peaks, then fold in the peanut butter mixture until thick and billowy.
- To assemble, put one meringue circle on a serving plate, spoon over half the crémeux followed by half the peanut butter cream, then sprinkle with half the candied peanuts. Top with the second meringue circle, then the remaining crémeux and peanut butter cream, and the rest of the candied peanuts. Scatter over some dark chocolate shavings, if you like. Will keep chilled for up to two days.
Nutrition Facts : Calories 548 calories, Fat 39 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 36 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.3 milligram of sodium
CHOCOLATE SAUCE
I make different toppings so we can enjoy our favorite snack-ice cream sundaes. This smooth chocolate sauce is always a big hit. -Nancy McDonald, Burns, Wyoming
Provided by Taste of Home
Categories Desserts
Time 15m
Yield About 3-1/3 cups.
Number Of Ingredients 6
Steps:
- In a large heavy saucepan, melt butter and chocolate; stir until smooth. Add the sugar, cream and corn syrup. Bring to a boil, stirring constantly. Boil for 1-1/2 minutes. Remove from the heat. , Stir in vanilla. Serve warm or cold over ice cream or pound cake. Refrigerate leftovers.
Nutrition Facts : Calories 127 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 48mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.
PEANUT BUTTER CHOCOLATE FUDGE SAUCE
A dessert recipe to die for... this is the easiest, yummiest sauce ever for ice cream. Have it over plain vanilla or go all out with vanilla, caramel and chocolate for a real choc peanut indulgence. I promise-- you will not be disappointed!! A Nigella Lawson recipe from Delicious. magazine.
Provided by Mrs. Danger_horse
Categories Sauces
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine chopped chocolate, cream, peanut butter and golden syrup in a microwave proof jug or saucepan.
- Heat gently on stovetop or in microwave, stirring occasionally, until chocolate is melted and ingredients combined.
- Pour sauce over ice cream and top with chopped roasted peanuts.
- Keeps well in a glass jar/bottle in the fridge for at least 2 weeks (if it lasts that long!).
Nutrition Facts : Calories 457.8, Fat 33.8, SaturatedFat 14.8, Cholesterol 55.3, Sodium 159.9, Carbohydrate 33.7, Fiber 2.4, Sugar 19.6, Protein 9.2
CHOCOLATE-PEANUT BUTTER SUNDAE SAUCE
An easy, lip-smacking, no-brainer recipe! Perfect for quick craving attacks; when I was pregnant, I used to dunk pretzels, marshmallows, and Oreos into this--all in one sitting!! But, of course, that's just between us;) ***Prep time and cook time are the same.***
Provided by JamesDeansGirl
Categories Sauces
Time 10m
Yield 1 1/4 cups, approximately
Number Of Ingredients 2
Steps:
- In a saucepan, mix together the chocolate syrup and peanut butter.
- Cook over low heat, stirring, until blended and smooth.
- Serve warm or cool over ice cream, cakes, or sundaes.
Nutrition Facts : Calories 1458, Fat 73.7, SaturatedFat 20.3, Cholesterol 4.9, Sodium 1315.2, Carbohydrate 173.2, Fiber 13, Sugar 90.7, Protein 37.1
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