Rich Chocolate Sauce Food

CHOCOLATE FUDGE SAUCE

Steps:

• Place the chopped dark chocolate and cocoa powder in a heatproof bowl over simmering water (do not let the bowl touch the water) and heat until the chocolate has melted.
• With the pan off the heat, stir in the golden syrup, followed by the heavy cream, confectioner's sugar, vanilla, and pinch of salt.
• Transfer to a glass jar or heatproof container with a lid, and serve over the ice cream of your choice. Can be stored in the refrigerator for a few days (that is, if you're not sharing!). Re-warm before serving.

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!

RICH CHOCOLATE SAUCE

Steps:

• In a heavy saucepan over low heat, melt butter and chocolate. Stir in the sugar and cocoa until smooth. Gradually add cream; mix well. Cook for 10 minutes or until sugar is dissolved, stirring frequently. , Remove from the heat; stir in vanilla. Serve over ice cream. Store leftover sauce in the refrigerator.

HAZELNUT GELATO WITH RICH CHOCOLATE SAUCE

Steps:

• Toast the nuts in a dry pan for 5 mins until golden. Leave to cool. Roughly chop 25g and set aside. Heat the cream, milk and sugar in a pan until nearly boiling. Whisk together the eggs yolks in a small bowl. Pour a little of the hot cream over the eggs and whisk together.
• Pour the egg mix to the pan and gently cook for about 8-10 mins until thick enough to coat the back of a spoon. Set a medium-size bowl over another bowl of iced water. As soon as the custard has thickened, strain into the bowl, then stir through the 150g hazelnuts. Leave to cool a little, then pour the mixture into a blender and whizz until smooth. Freeze according to your ice-cream maker's instructions. Will freeze for up to 1 month.
• For the sauce, heat the cream with the coffee in a pan until boiling. Take off the heat, stir the chocolate until melted, then stir in the liqueur, if using. Serve scoops of ice cream in bowls with some sauce drizzled on top and the reserved chopped nuts scattered over.

RICH FAT-FREE CHOCOLATE FUDGE SAUCE

Steps:

• In a small heavy-bottomed saucepan combine sugar, cocoa, cornstarch and pinch salt.
• Stir in the evaporated milk and whisk constantly over LOW heat for 3 minutes or until the mixture comes to a boil; whisk simmering for another 1-2 minutes longer over low heat until thickened.
• Remove from heat and stir in vanilla.
• Serve warm or cold.
• Delicious!

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.

RICH CHOCOLATE SAUCE

Steps:

• Chop chocolate and transfer to a bowl. In a small saucepan bring cream with sugar just to a simmer, stirring until sugar is dissolved, and pour over chocolate. Stir mixture until chocolate is completely melted. Sauce may be kept, chilled in an airtight container, 1 week. If desired, reheat sauce in a metal bowl, stirring occasionally, over a saucepan of simmering water. Serve sauce hot or at room temperature.

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.

RICH CHOCOLATE TRUFFLE WEDGES WITH RASPBERRY SAUCE

Steps:

• Melt butter and chocolate in a microwave or double boiler, stirring until smooth.
• Let cool for about 10 minutes.
• In a large mixing bowl, beat the eggs, sugar, vanilla, and salt until thick, about 5 minutes.
• Fold in the chocolate mixture.
• Stir in the flour, blending well.
• Pour into a greased and floured 9 inch springform pan.
• Bake at 350F for 25-30 minutes or until a toothpick inserted near the center comes out clean.
• Cool completely on a wire rack.
• Meanwhile in a small saucepan, combine the glaze ingredients.
• Cook over low heat, stirring constantly, until glaze is smooth and melted.
• Cool slightly.
• Run a knife around edge of springform pan to loosen truffle dessert and transfer to a serving plate.
• Spread glaze over top and sides.
• If you wish to add any"decoration", press lightly onto dessert at this point as glaze will harden as it dries.
• For Raspberry Sauce, puree the raspberries in a food processor or blender.
• Press through a sieve to discard seeds.
• Stir in sugar.
• If you prefer a sweeter sauce add more sugar to taste.
• To serve, cut into wedges{this is a very rich dessert so a little goes a long way}, and spoon Raspberry Sauce over the top of each wedge.
• Garnish with freshly whipped cream, raspberries, and a sprig of mint if desired.