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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
y y y y y y
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
Place all of the ingredients together in a saucepan and heat over a low heat. the sauce is ready to serve.Ingredients y y y y y 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. 4. add the vanilla essence and the cream and stir well. 5. Serve the sauce warm with your favourite pudding. Stir the butter until it melts and blends into the sauce mixture. Break the chocolate into small pieces and cut the butter into small pieces also. 6. 3. 3. stirring continuously. Once all the ingredients have melted and blended together.com Cocoa Chocolate Sauce Ingredients y y y y y y y 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. cut into small pieces 1 cup (240 ml) heavy whipping cream . 2. cocoa powder and cornflour with a whisk until a smooth paste has formed. Reduce the heat and simmer for 2 minutes. Transfer the mixture to a saucepan and heat over a medium heat until the mixture begins to boil. Chocolate Sauce: 12 ounces (340 grams) semisweet or bittersweet chocolate. Remove the pan from the stove and add the butter. Blend together the milk. Finally. © Copyright 2001-2011 helpwithcooking. 2. sugar.
Add sugar. Ingredients: y y y y y 2 squares unsweetened chocolate. Remove from heat and stir in butter until melted and blended. stirring constantly. about 3 to 5 minutes. until sugar is dissolved. cut in small pieces 1/2 teaspoon vanilla Preparation: Put chocolate and water in a heavy medium saucepan. Stir in vanilla and serve immediately. stirring with a rubber spatula until chocolate has melted and blended with water. broken up 1/3 cup water 1/2 cup granulated sugar 3 tablespoons butter. . continue cooking over low heat. Cook over low heat.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. Makes about 1 cup of chocolate sauce. about 4 to 5 minutes.
Meanwhile. chunks of pound. 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. Can also garnish with softly whipped cream. sugar. butter. Remove from heat and pour immediately over the chocolate. Reheat the sauce if it becomes too thick. stirring often. Makes about 1 1/2 cups. Kahlua. Then pour the hot milk into the blender and process until nice and foamy. or biscotti). and vanilla extract in your blender. Grand Marnier. Pour the hot chocolate into two cups and garnish with a dusting of cocoa powder or grated chocolate. instant coffee powder. place the chopped chocolate. or angel food cake and cookies (amaretti. Whisk in vanilla extract. Bring to a boil. ladyfingers. and corn syrup in a saucepan and place over medium heat. Makes 2 servings. rolled wafer cookies. or a brandy) (optional) Hot White Chocolate: Place the milk in a small saucepan over medium heat until it is nice and hot. Place the chocolate sauce in a fondue pot and serve with fresh fruits.Chocolate Fondue: Place the chopped chocolate in a medium sized stainless steel bowl and set aside. . and the liqueur (if using). Chocolate Fondue Recipe: 6 ounces (170 grams) semisweet or bittersweet chocolate. milk. Nutella (if using). Amaretto. sponge. Let stand until the chocolate has melted. then whisk until smooth. Tia Maria. Combine the cream.
sugar. 2%. You can place the hot cocoa in your blender (or use an immersion blender) to make it nice and foamy. Remove from heat and if more foam is desired. Garnish with marshmallows or softly whipped cream. 2%. Meanwhile in your mug or cup. milk chocolate. semisweet chocolate. Makes 1 . Pour the hot chocolate into two cups and garnish with a dollop of whipped cream and a dusting of cocoa powder or . 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.8 ounce (240 ml) serving. in a saucepan over medium heat and whisk periodically until the mixture just reaches the boiling point. Hot Cocoa Recipe: 3/4 cup (180 ml) milk (skim. and sugar (if using).Hot White Chocolate Recipe: 1 1/2 cups (360 ml) milk (skim. and cream. 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. use a wire whisk or hand held immersion blender to whip the hot chocolate. Pour the hot milk into the cocoa paste and stir until combined and smooth. make a paste with the cocoa powder.
and sugar and stir to combine. Garnish with whipped cream and grated chocolate. The whipped cream will keep in the refrigerator for a day or two. vanilla extract. let the mixture cool and then pour over ice cubes.8 ounce (240 ml) servings.grated chocolate. chopped 1 ounce (30 grams) milk chocolate. cover and chill the bowl and wire whisk in the refrigerator for about 30 minutes. Hot Chocolate Recipe: 2 cups (480 ml) milk 3 ounces (90 grams) semisweet chocolate. Reheat. if desired. place the whipping cream. Proceed with the recipe and if you want it iced. 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 . Makes 2 . Note: To make hot or iced mocha simply replace 1/2 cup (120 ml) milk with your favorite brewed coffee. If you have time. beat the mixture until stiff peaks form. Note: Leftovers can be covered and stored in the refrigerator for a couple of days. When chilled. Whipped Cream: In your mixing bowl.
Chocolate Mousse: 4 ounces (115 grams) bittersweet or semisweet chocolate. whip the two egg whites with the cream of tartar until foamy. and vanilla extract until soft peaks form. Remove from heat and set aside to cool for a few minutes.Chocolate Mousse: In a medium-sized stainless steel bowl set over a saucepan of simmering water. Remove the chocolate mixture from the refrigerator. separated 1/8 teaspoon cream of tartar 3 tablespoons sugar. Can serve with additional whipped cream. remaining one tablespoon sugar. fresh raspberries and/or shaved chocolate. gently but thoroughly. divided 1/2 teaspoon pure vanilla extract 1/2 cup (120 ml) heavy whipping cream Garnish: (optional) Whipped Cream Fresh Raspberries Shaved Chocolate . yet the whites are still glossy and not dry. Refrigerate while you whip the egg whites and whipping cream. Gradually add two tablespoons of sugar and continue to beat until stiff peaks form. cut in small pieces 2 large eggs. Makes 6 servings. Spoon the chocolate mousse into six individual serving dishes or glasses. Cover and refrigerate for a couple of hours. Then whisk in the two egg yolks. whip the heavy cream. and then fold the remaining whites into the chocolate mixture. In another bowl. and stir a couple of spoonfuls of the beaten egg whites into the chocolate mixture to lighten it. melt the chocolate and butter. Fold in the whipped cream. cut into small pieces 2 tablespoons (28 grams) unsalted butter. In the bowl of your electric mixer (or with a hand mixer). Set aside.
press plastic wrap onto the surface of the warm puddings to prevent a skin from forming. whisking to blend into the cocoa paste mixture. Set aside while you heat the milk and cream. rinse a medium-sized heavy saucepan with cold water and then shake out the excess water. until the mixture is smooth. until the mixture thickens to the consistency of mayonnaise (about 3 . Remove from heat and pour through the strainer to remove any lumps that may have formed during cooking. First. 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. stirring constantly. Then whisk in 1/2 cup (120 ml) of the milk until you have a thick paste.Chocolate Pudding: In a large stainless steel (heatproof) bowl whisk together the sugar. vanilla extract. whisking constantly. If you are a person who likes the skin on their pudding. cornstarch. (The milk will foam up to the top of pan when done. Can serve warm or if chilling. Doing this step prevents the milk from scorching.5 minutes). Add the egg yolks. Have a fine mediumsized strainer and bowl ready near the stove as you will need to strain the pudding after it is cooked. Pour into 6 to 8 bowls or wine glasses. stirring gently with a rubber spatula until the mixture is smooth. simply leave the pudding uncovered until cooled and then cover with plastic wrap. no chocolate pudding is complete without a large dollop of softly whipped cream. Can be made a day or two ahead of serving.) Gradually pour the milk into the egg mixture. cocoa powder. heavy bottomed saucepan and place over medium-low heat. Transfer the pudding mixture to a clean large. one at a time. 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 . so watch carefully. Makes 6 to 8 servings. and butter. Cook. and salt. If you are like me. Add the finely chopped chocolate.
beating until smooth. In another bowl. finely chopped 1 1/2 teaspoons pure vanilla extract 1 tablespoon (14 grams) unsalted butter.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. or with a hand mixer. Remove from oven and place on a wire rack to cool. Then add the cooled cocoa mixture and stir until smooth. one at a time. and a toothpick inserted into a cupcake comes out clean. frost with icing. Then in the bowl of your electric mixer. or line 16 muffin cups with paper liners. Fill each muffin cup about two-thirds full with batter and bake for about 16-20 minutes or until risen. Scrape down the sides of the bowl as needed. You can either spread the frosting on the cupcakes with a small spatula or if piping. Add the eggs. Chocolate Frosting: Melt the chocolate in a heatproof . Add the flour mixture and beat only until incorporated. Let cool to room temperature. beat the butter and sugar until light and fluffy. Lightly butter. use a large Wilton 1M open star tip to make lovely swirls. baking powder. springy to the touch. In a small bowl stir until smooth the boiling hot water and the cocoa powder. Beat in the vanilla extract. Once the cupcakes have completely cooled. room temperature (cut into small pieces) Garnish: Lightly sweetened whipped cream Grated chocolate Chocolate Cupcakes: Preheat oven to 375 degrees F (190 degrees C). whisk together the flour. and salt.
Add the sugar and beat until it is light and fluffy (about 2 minutes). 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. Makes about 16 cupcakes. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes). or with a hand mixer. Add the chocolate and beat on low speed until incorporated. room temperature 1 1/3 cups (160 grams) confectioners (powdered or icing) sugar. Remove from heat and let cool to room temperature. 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.bowl placed over a saucepan of simmering water. sifted 1 1/2 teaspoons pure vanilla extract No Bake Chocolate Cake: Preheat the oven to 350 degree . coarsely chopped 2/3 cup (150 grams) unsalted butter. Beat in the vanilla extract. beat the butter until smooth and creamy (about 1 minute). In the bowl of your electric mixer.
Let the nuts sit (steam) for a few minutes and then rub the nuts in the towel briskly to remove the skins. remove from heat and stir in the digestive cookies. room temperature (cut into small pieces) 4 ounces (115 grams) semi-sweet or bittersweet chocolate. Store in an airtight container in the refrigerator. If using almonds.10 minutes or until lightly brown and fragrant. Meanwhile. Makes about 10 slices. and/or macadamia nuts 1/2 cup (113 grams) unsalted butter. along with their crumbs. Then in a heatproof bowl. chopped 4 ounces (115 grams) Digestive cookies (or graham crackers. Let cool and then chop coarsely. pecans. placed over a saucepan of simmering water. almonds. Let cool then chop coarsely. walnuts. walnuts. Lightly butter an 8 inch (20 cm) tart or cake pan. Remove from oven and place a clean dish towel on top of the nuts. break or chop the digestive cookies into small pieces (about 1/2 inch). No Bake Chocolate Cake: 1 1/4 cups (175 grams) (6 ounces) hazelnuts. Spread this mixture into a lightly buttered 8 inch (20 cm) tart or cake pan. Once the butter and chocolate are melted. shortbread cookies or butter cookies) . and/or macadamia nuts: Place nuts on a baking sheet and bake for about 8 . and the chopped nuts.F (177 degree C) and place rack in the middle of the oven. pecans. cover. and refrigerate for several hours or until set. peanuts. 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). melt the butter and chocolate. Cut or break into slices.
Spread on a parchment lined baking sheet and place in the refrigerator until set.sized pieces 1 1/2 cups (160 grams) unsalted or lightly salted peanuts (or pecans. Cut into pieces and store the Rocky Road in the refrigerator for up to a week.Rocky Road: Have ready a parchment lined baking sheet. Rocky Road Recipe: 1 1/4 pounds (570 grams) semi sweet chocolate.225 grams) miniature store bought marshmallows or 4 . chopped 4 . Let the chocolate sit at room temperature. Let the Rocky Road sit at room temperature until firm and then cut into pieces. place the bowl of melted chocolate back over the saucepan of simmering water. Or. Add the marshmallows and peanuts to the tempered chocolate and stir just until they are completely coated with chocolate. stirring until smooth. stir. until a chocolate thermometer inserted at least 1/2 inch (1 cm) into the chocolate registers between 83 . In a heatproof bowl. hazelnuts. Rocky Road can be stored at room temperature for about 10 . melt one pound (454 grams) of the chopped 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. The chocolate is now tempered.33 degrees C) (no higher). Makes about 1 1/4 pounds of Rocky Road. The thermometer needs to register between 88 to 91°F (31 . stirring occasionally. remove chocolate from heat and add the remaining 4 ounces (115 grams) of chopped chocolate. Repeat the above step if needed until the proper temperature is reached. After three seconds remove the bowl from the saucepan. Once melted. Note: You can make this recipe for Rocky Road without tempering the chocolate. remove from heat and fold in the marshmallows and peanuts. almonds. you can place the baking sheet in the refrigerator until the Rocky Road is firm. Immediately spread the rocky road on a parchment lined baking sheet. or walnuts) .5 cups homemade marshmallows*. cut into bite. pistachios. in three second intervals.5 cups (180 .) Then. placed over a saucepan of simmering water. Once melted. and check the temperature of the chocolate.14 days or it can be stored for several weeks in the refrigerator. Do this quickly and stir as little as possible as the chocolate sets very fast. (At this point you will notice the melted chocolate has thickened and is lighter in color.85 degrees F (28-29 degrees C).
cut into bite-size pieces.) . but instead of cutting the marshmallow into squares.*Note: Follow the recipe for homemade marshmallows (making up to two weeks in advance). (You will only need about half of the pan of marshmallow for making Rocky Road.
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