The Best Chocolate Sauce

About 2 1/2 cups

1 cup (250 ml) water

1/2 cup (100 g) sugar
1/2 cup (160 g) light corn syrup, agave nectar, or glucose
3/4 cup (75 g) unsweetened cocoa powder (preferably Dutch-processed)
2 ounces (55 g) bittersweet or semisweet chocolate, finely chopped

1. In a medium saucepan, whisk together the water, sugar, corn syrup (or agave or glucose),
and cocoa powder.

2. Bring to a boil over medium heat. Once it’s just begun to simmer and boil, remove from
heat and stir in the chopped chocolate until melted.

Serving: You should let the Chocolate Sauce stand for a few hours before serving, which will
give it time to thicken a bit.

Storage: Store the chocolate sauce in a covered container in the refrigerator for up to 10 days.
Rewarm before serving.

Dark Chocolate Sauce

Ingredients

 6 oz (170 g) of dark chocolate

 4 fl oz (115 ml) of water
 1 oz (30 g) of butter
 6 tbsp of cream
 3 tbsp of sugar
 ½ tsp of vanilla essence

Method

1. In a medium sized pan heat the water and sugar, stirring constantly to dissolve the
sugar. Bring to the boil and continue to stir until all of the sugar has been dissolved.
2. Break the chocolate into small pieces and cut the butter into small chunks. Add to the
pan of water and sugar and stir.
3. Remove the pan from the heat and stir the sauce until the chocolate and butter have
melted and all the ingredients have blended together.
4. Stir in the cream and the vanilla essence.
5. Serve the chocolate sauce immediately whilst it is still warm.

© Copyright 2001-2011 helpwithcooking.com

Rich Chocolate Sauce

Ingredients

 6 oz (170 g) of plain chocolate

 6 fl oz (170 ml) of water
 4 oz (115 g) of caster sugar
 2 oz (55 g) of butter
 1 tsp of vanilla extract

Method

1. Break the chocolate into small pieces and cut the butter into small pieces also.
2. Place all of the ingredients together in a saucepan and heat over a low heat, stirring
continuously.
3. Once all the ingredients have melted and blended together, the sauce is ready to serve.

© Copyright 2001-2011 helpwithcooking.com

Cocoa Chocolate Sauce

Ingredients

 1½ cups of milk
 1 oz (30 g) of butter
 4 tbsp of sugar
 4 tbsp of Cadbury's cocoa powder
 2 tbsp of cream
 1½ tbsp of cornflour
 ½ tsp of vanilla essence

Method

1. Blend together the milk, sugar, cocoa powder and cornflour with a whisk until a
smooth paste has formed.
2. Transfer the mixture to a saucepan and heat over a medium heat until the mixture
begins to boil.
3. Reduce the heat and simmer for 2 minutes.
4. Remove the pan from the stove and add the butter. Stir the butter until it melts and
blends into the sauce mixture.
5. Finally, add the vanilla essence and the cream and stir well.
6. Serve the sauce warm with your favourite pudding.

Chocolate Sauce:

12 ounces (340 grams) semisweet or bittersweet chocolate, cut into small pieces

1 cup (240 ml) heavy whipping cream

1/3 cup (66 grams) granulated white sugar

1/3 cup (80 ml) light corn syrup

1 1/2 teaspoons pure vanilla extract

A dark chocolate sauce recipe for desserts or ice cream.

Ingredients:

 2 squares unsweetened chocolate, broken up

 1/3 cup water
 1/2 cup granulated sugar
 3 tablespoons butter, cut in small pieces
 1/2 teaspoon vanilla

Preparation:
Put chocolate and water in a heavy medium saucepan. Cook over low heat, stirring with a rubber
spatula until chocolate has melted and blended with water, about 3 to 5 minutes.

Add sugar; continue cooking over low heat, stirring constantly, until sugar is dissolved, about
4 to 5 minutes. Remove from heat and stir in butter until melted and blended. Stir in vanilla
and serve immediately. Makes about 1 cup of chocolate sauce.

Chocolate Fondue: Place the chopped chocolate in a

medium sized stainless steel bowl and set aside.

Combine the cream, milk, sugar, and corn syrup in a

saucepan and place over medium heat. Bring to a boil,
stirring often. 

Remove from heat and pour immediately over the

chocolate.  Let stand until the chocolate has melted, then
whisk until smooth.

Whisk in vanilla extract, Nutella (if using), and the liqueur (if
using).
Place the chocolate sauce in a fondue pot and serve with
fresh fruits, chunks of pound, butter, sponge, or angel food
cake and cookies (amaretti, ladyfingers, rolled wafer
cookies, or biscotti). Reheat the sauce if it becomes too
thick.

Makes about 1 1/2 cups.

Chocolate Fondue Recipe:

6 ounces (170 grams) semisweet or bittersweet chocolate, cut into small pieces

1/2 cup (120 ml) heavy whipping cream (contains 35-40% butterfat)

1/4 cup (60 ml) milk

2 1/2 tablespoons (35 grams) granulated white sugar

2 tablespoons light corn syrup

1 teaspoon pure vanilla extract

1/4 cup Nutella (optional)

1 tablespoon liqueur (such as Frangelico, Grand Marnier, Kahlua, Tia Maria, Amaretto, or a brandy)
(optional)

Hot White Chocolate: Place the milk in a small saucepan

over medium heat until it is nice and hot.
 
Meanwhile, place the chopped chocolate, instant coffee
powder, and vanilla extract in your blender. Then pour the
hot milk into the blender and process until nice and foamy.
 
Pour the hot chocolate into two cups and garnish with a
dusting of cocoa powder or grated chocolate. Can also
garnish with softly whipped cream.
 
Makes 2 servings.

Hot White Chocolate Recipe:

1 1/2 cups (360 ml) milk (skim, 2%, or whole)

3 ounces (90 grams) white chocolate, chopped (I use Lindt)

1 tablespoon instant coffee or espresso powder

1 teaspoon pure vanilla extract

For Garnish:
Grated chocolate or cocoa powder

Softly whipped cream

Hot Cocoa: Place the milk in a small saucepan over

medium heat until it is nice and hot.  
 
Meanwhile in your mug or cup, make a paste with the
cocoa powder, sugar, and cream. Pour the hot milk into the
cocoa paste and stir until combined and smooth. You can
place the hot cocoa in your blender (or use an immersion
blender) to make it nice and foamy.
 
Garnish with marshmallows or softly whipped cream.
 
Makes 1 - 8 ounce (240 ml) serving.

Hot Cocoa Recipe:

3/4 cup (180 ml) milk (skim, 2%, or whole)

1 tablespoon Dutch-processed cocoa powder (I use Droste of Valrhona)

1 tablespoon granulated white sugar

2 tablespoons of cream or milk

For Garnish:

Marshmallows or softly whipped cream

Hot Chocolate: Place the milk, semisweet chocolate, milk

chocolate, and sugar (if using), in a saucepan over medium
heat and whisk periodically until the mixture just reaches
the boiling point. Remove from heat and if more foam is
desired, use a wire whisk or hand held immersion blender
to whip the hot chocolate.
 
Pour the hot chocolate into two cups and garnish with a
dollop of whipped cream and a dusting of cocoa powder or
grated chocolate, if desired.  
 
Whipped Cream: In your mixing bowl, place the whipping
cream, vanilla extract, and sugar and stir to combine. If you
have time, cover and chill the bowl and wire whisk in the
refrigerator for about 30 minutes. When chilled, beat the
mixture until stiff peaks form. The whipped cream will keep
in the refrigerator for a day or two.
 
Note: To make hot or iced mocha simply replace 1/2 cup
(120 ml) milk with your favorite brewed coffee. Proceed with
the recipe and if you want it iced, let the mixture cool and
then pour over ice cubes. Garnish with whipped cream and
grated chocolate.
 
Note: Leftovers can be covered and stored in the
refrigerator for a couple of days. Reheat.
 
Makes 2 - 8 ounce (240 ml) servings.

Hot Chocolate Recipe:

2 cups (480 ml) milk

3 ounces (90 grams) semisweet chocolate, chopped

1 ounce (30 grams) milk chocolate, chopped

1 teaspoon granulated white sugar, or to taste (optional)

Whipped Cream:

1/2 cup (120 ml) cold heavy whipping cream

1/4 teaspoon pure vanilla extract

1/2 tablespoon (15 grams) granulated white sugar

Grated chocolate or cocoa powder

Chocolate Mousse: In a medium-sized stainless steel

bowl set over a saucepan of simmering water, melt the
chocolate and butter. Remove from heat and set aside to
cool for a few minutes. Then whisk in the two egg yolks.
Refrigerate while you whip the egg whites and whipping
cream.

In the bowl of your electric mixer (or with a hand mixer),

whip the two egg whites with the cream of tartar until
foamy. Gradually add two tablespoons of sugar and
continue to beat until stiff peaks form, yet the whites are
still glossy and not dry. Set aside.
In another bowl, whip the heavy cream, remaining one
tablespoon sugar, and vanilla extract until soft peaks form.

Remove the chocolate mixture from the refrigerator, and

stir a couple of spoonfuls of the beaten egg whites into the
chocolate mixture to lighten it, and then fold the remaining
whites into the chocolate mixture, gently but thoroughly.
Fold in the whipped cream.

Spoon the chocolate mousse into six individual serving

dishes or glasses. Cover and refrigerate for a couple of
hours. Can serve with additional whipped cream, fresh
raspberries and/or shaved chocolate.

Makes 6 servings.

Chocolate Mousse:

4 ounces (115 grams) bittersweet or semisweet chocolate, cut into small pieces

2 tablespoons (28 grams) unsalted butter, cut in small pieces

2 large eggs, separated

1/8 teaspoon cream of tartar

3 tablespoons sugar, divided

1/2 teaspoon pure vanilla extract

1/2 cup (120 ml) heavy whipping cream 

Garnish: (optional)

Whipped Cream

Fresh Raspberries

Shaved Chocolate

Chocolate Pudding: In a large stainless steel (heatproof)

bowl whisk together the sugar, cornstarch, cocoa powder,
and salt. Then whisk in 1/2 cup (120 ml) of the milk until
you have a thick paste. Add the egg yolks, one at a time,
whisking to blend into the cocoa paste mixture. Set aside
while you heat the milk and cream. Have a fine medium-
sized strainer and bowl ready near the stove as you will
need to strain the pudding after it is cooked.

First, rinse a medium-sized heavy saucepan with cold water

and then shake out the excess water. Doing this step
prevents the milk from scorching. Then pour in the
remaining 2 cups (480 ml) milk with the cream. Bring this
mixture just to a boil and then remove from heat. (The milk
will foam up to the top of pan when done, so watch
carefully.) Gradually pour the milk into the egg mixture,
whisking constantly, until the mixture is smooth. Transfer
the pudding mixture to a clean large, heavy bottomed
saucepan and place over medium-low heat. Cook, stirring
constantly, until the mixture thickens to the consistency of
mayonnaise (about 3 - 5 minutes). Remove from heat and
pour through the strainer to remove any lumps that may
have formed during cooking.

Add the finely chopped chocolate, vanilla extract, and

butter, stirring gently with a rubber spatula until the mixture
is smooth. Pour into 6 to 8 bowls or wine glasses. Can
serve warm or if chilling, press plastic wrap onto the surface
of the warm puddings to prevent a skin from forming. If you
are a person who likes the skin on their pudding, simply
leave the pudding uncovered until cooled and then cover
with plastic wrap. Can be made a day or two ahead of
serving.

If you are like me, no chocolate pudding is complete without

a large dollop of softly whipped cream.

Makes 6 to 8 servings.

Chocolate Pudding Recipe:

3/4 cup (150 grams) granulated white sugar

3 tablespoons (30 grams) cornstarch (corn flour)

1/3 cup (30 grams) Dutch-processed cocoa powder

1/8 teaspoon salt

2 1/2 cups (600 ml) milk

1/2 cup (120 ml) heavy whipping cream

4 large egg yolks

4 ounces (120 grams) semisweet chocolate, finely chopped

1 1/2 teaspoons pure vanilla extract

1 tablespoon (14 grams) unsalted butter, room temperature (cut into small pieces)
Garnish:  Lightly sweetened whipped cream

Grated chocolate

Chocolate Cupcakes: Preheat oven to 375 degrees F

(190 degrees C). Lightly butter, or line 16 muffin cups with
paper liners.

In a small bowl stir until smooth the boiling hot water and
the cocoa powder. Let cool to room temperature.

In another bowl, whisk together the flour, baking powder,

and salt.

Then in the bowl of your electric mixer, or with a hand

mixer, beat the butter and sugar until light and fluffy. Add
the eggs, one at a time, beating until smooth. Scrape down
the sides of the bowl as needed. Beat in the vanilla extract.
Add the flour mixture and beat only until incorporated. Then
add the cooled cocoa mixture and stir until smooth.

Fill each muffin cup about two-thirds full with batter and
bake for about 16-20 minutes or until risen, springy to the
touch, and a toothpick inserted into a cupcake comes out
clean. Remove from oven and place on a wire rack to
cool. Once the cupcakes have completely cooled, frost with
icing. You can either spread the frosting on the cupcakes
with a small spatula or if piping, use a large Wilton 1M open
star tip to make lovely swirls.

Chocolate Frosting: Melt the chocolate in a heatproof

bowl placed over a saucepan of simmering water. Remove
from heat and let cool to room temperature.

In the bowl of your electric mixer, or with a hand mixer, beat

the butter until smooth and creamy (about 1 minute). Add
the sugar and beat until it is light and fluffy (about 2
minutes). Beat in the vanilla extract. Add the chocolate and
beat on low speed until incorporated. Increase the speed to
medium-high and beat until frosting is smooth and glossy
(about 2 -3 minutes).

Makes about 16 cupcakes. 

Chocolate Cupcakes:
1/2 cup (50 grams) Dutch-processed cocoa powder

1 cup (240 ml) boiling hot water

1 1/3 cups (175 grams) all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup (113 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

2 large eggs

2 teaspoons pure vanilla extract

Chocolate Fudge Frosting:

4 ounces (120 grams) unsweetened chocolate, coarsely chopped

2/3 cup (150 grams) unsalted butter, room temperature

1 1/3 cups (160 grams) confectioners (powdered or icing) sugar, sifted

1 1/2 teaspoons pure vanilla extract

No Bake Chocolate Cake: Preheat the oven to 350 degree

F (177 degree C) and place rack in the middle of the oven.
Lightly butter an 8 inch (20 cm) tart or cake pan.

If using hazelnuts: place the hazelnuts on a baking sheet

and bake for about 15 minutes or until fragrant and the
skins begin to flake (peel). Remove from oven and place a
clean dish towel on top of the nuts. Let the nuts sit (steam)
for a few minutes and then rub the nuts in the towel briskly
to remove the skins. Let cool and then chop coarsely.

If using almonds, walnuts, pecans, and/or macadamia nuts:

Place nuts on a baking sheet and bake for about 8 - 10
minutes or until lightly brown and fragrant. Let cool then
chop coarsely. 

Then in a heatproof bowl, placed over a saucepan of

simmering water, melt the butter and chocolate.

Meanwhile, break or chop the digestive cookies into small

pieces (about 1/2 inch). 

Once the butter and chocolate are melted, remove from

heat and stir in the digestive cookies, along with their
crumbs, and the chopped nuts. 

Spread this mixture into a lightly buttered 8 inch (20 cm) tart
or cake pan, cover, and refrigerate for several hours or until
set. Cut or break into slices. Store in an airtight container in
the refrigerator.

Makes about 10 slices.

No Bake Chocolate Cake:

1 1/4 cups (175 grams) (6 ounces) hazelnuts, almonds, peanuts, walnuts, pecans, and/or macadamia
nuts

1/2 cup (113 grams) unsalted butter, room temperature (cut into small pieces)

4 ounces (115 grams) semi-sweet or bittersweet chocolate, chopped

4 ounces (115 grams) Digestive cookies (or graham crackers, shortbread cookies or butter cookies)

Rocky Road: Have ready a parchment lined baking sheet.

In a heatproof bowl, placed over a saucepan of simmering water, melt one pound (454 grams) of the
chopped chocolate.

Once melted, remove chocolate from heat and add the remaining 4 ounces (115 grams) of chopped
chocolate, stirring until smooth. Let the chocolate sit at room temperature, stirring occasionally, until a
chocolate thermometer inserted at least 1/2 inch (1 cm) into the chocolate registers between 83 - 85
degrees F (28-29 degrees C). (At this point you will notice the melted chocolate has thickened and is
lighter in color.)

Then, in three second intervals, place the bowl of melted chocolate back over the saucepan of
simmering water. After three seconds remove the bowl from the saucepan, stir, and check the
temperature of the chocolate. The thermometer needs to register between 88 to 91°F (31 - 33 degrees
C) (no higher). Repeat the above step if needed until the proper temperature is reached. The
chocolate is now tempered.

Add the marshmallows and peanuts to the tempered chocolate and stir just until they are completely
coated with chocolate. Do this quickly and stir as little as possible as the chocolate sets very fast.
Immediately spread the rocky road on a parchment lined baking sheet. Let the Rocky Road sit at room
temperature until firm and then cut into pieces. Or, you can place the baking sheet in the refrigerator
until the Rocky Road is firm.

Rocky Road can be stored at room temperature for about 10 - 14 days or it can be stored for several
weeks in the refrigerator.

Makes about 1 1/4 pounds of Rocky Road.

Note: You can make this recipe for Rocky Road without tempering the chocolate. Simply melt the full 1
1/4 pounds (570 grams) of semi sweet chocolate in a heatproof bowl placed over a saucepan of
simmering water. Once melted, remove from heat and fold in the marshmallows and peanuts. Spread
on a parchment lined baking sheet and place in the refrigerator until set. Cut into pieces and store the
Rocky Road in the refrigerator for up to a week.

Rocky Road Recipe:

1 1/4 pounds (570 grams) semi sweet chocolate, chopped

4 - 5 cups (180 - 225 grams) miniature store bought marshmallows or 4 - 5 cups homemade
marshmallows*, cut into bite- sized pieces

1 1/2 cups (160 grams) unsalted or lightly salted peanuts (or pecans, almonds, hazelnuts, pistachios,
or walnuts)

*Note: Follow the recipe for homemade marshmallows (making up to two weeks in advance), but
instead of cutting the marshmallow into squares, cut into bite-size pieces. (You will only need about
half of the pan of marshmallow for making Rocky Road.)