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Chocolate Sauce
Chocolate Sauce
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.
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.
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.
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
Ingredients:
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.
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.
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 tablespoon liqueur (such as Frangelico, Grand Marnier, Kahlua, Tia Maria, Amaretto, or a brandy)
(optional)
For Garnish:
Grated chocolate or cocoa powder
For Garnish:
Whipped Cream:
Makes 6 servings.
Chocolate Mousse:
4 ounces (115 grams) bittersweet or semisweet chocolate, cut into small pieces
Garnish: (optional)
Whipped Cream
Fresh Raspberries
Shaved Chocolate
Makes 6 to 8 servings.
1 tablespoon (14 grams) unsalted butter, room temperature (cut into small pieces)
Garnish: Lightly sweetened whipped cream
Grated chocolate
In a small bowl stir until smooth the boiling hot water and
the cocoa powder. Let cool to room temperature.
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 Cupcakes:
1/2 cup (50 grams) Dutch-processed cocoa powder
2 large eggs
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.
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) Digestive cookies (or graham crackers, shortbread cookies or butter cookies)
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.
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.
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.)