BITTERSWEET CHOCOLATE SAUCE
Chocolate sauce is easy to make, but it's a good idea to do so in a double boiler, which eliminates the possibility of accidentally burning the sauce. If you don't have a double boiler, improvise one by placing a heatproof bowl over a saucepan of simmering water. Use high quality dark chocolate, not generic "baker's chocolate," for the best results.
Provided by David Tanis
Categories quick, snack, sauces and gravies, dessert
Time 30m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Place double boiler (or a makeshift version) over medium heat and bring water to a simmer. Put sugar, cream, chocolate and butter in top part of double boiler. Let simmer, without stirring, for about 15 minutes, until cream is hot, sugar is dissolved and chocolate has completely melted.
- Add Grand Marnier and whisk until glossy and smooth, about 1 minute. Remove from heat and keep warm. Sauce may be refrigerated for later use, but cool completely first, then reheat in a double boiler.
Nutrition Facts : @context http, Calories 401, UnsaturatedFat 10 grams, Carbohydrate 31 grams, Fat 31 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 19 grams, Sodium 24 milligrams, Sugar 28 grams, TransFat 0 grams
BITTERSWEET CHOCOLATE SAUCE
Make and share this Bittersweet Chocolate Sauce recipe from Food.com.
Provided by dojemi
Categories Dessert
Time 20m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Combine cream, milk, water, cocoa powder, corn syrup, and salt in a medium saucepan.
- Bring to a simmer over medium heat, whisking until cocoa powder is completely dissolved.
- Remove from heat and add chocolate, butter, and vanilla, stirring until chocolate is melted and sauce is smooth.
- Serve warm.
- NOTE: To reheat, cover it and microwave for 1 minute. Remove from the microwave and stir until completely melted.
Nutrition Facts : Calories 476.4, Fat 42.2, SaturatedFat 26.2, Cholesterol 143.6, Sodium 498.4, Carbohydrate 25.7, Fiber 3.6, Sugar 8.6, Protein 6
BITTERSWEET CHOCOLATE CLOUD CAKE
Provided by Food Network
Categories dessert
Time 3h35m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F and position rack in the center.
- Pour 1/2 -inch water into a large roasting pan and place in oven. Butter the bottom and sides of a 9-inch springform pan. Line the bottom of the pan with a round of parchment paper, cut to fit. Butter the paper. Wrap the outside of the pan tightly with a large piece of heavy-duty aluminum foil.
- Put 1 cup of sugar and the coffee in a medium saucepan over a high heat. Bring to boil, stirring occasionally to dissolve sugar. Remove from the heat add the chocolate and return to low heat. Keep stirring over heat until the chocolate is completely melted and the mixture is smooth. Remove from the heat and whisk in the cocoa powder and salt until smooth. Add brandy. Whisk in the egg yolks until no trace of yolk is left. Transfer the mixture to a large bowl and set aside to cool for 10 minutes. Whisk the flour into the chocolate mixture.
- In the bowl of an electric mixer, beat the 6 egg whites with the cream of tartar on medium speed until soft peaks form. Gradually add the remaining 1/3 cup sugar and beat on high until peaks are almost stiff.
- Stir about 1/4 of the egg whites into chocolate mixture (no need to fold at this point). Then gently fold in the remaining whites, 1/3 at a time, until no streaks of white remain. Pour into pan and smooth top. Bake in water bath for 35 minutes, until a toothpick inserted into center of cake comes out with a few moist crumbs clinging to it. Place cake on wire rack and let cool to room temperature. Remove sides of pan and carefully invert cake onto cardboard cake round or flat plate. Chill for at least 2 hours before glazing.
- Remove the cake from the refrigerator and place it on a wire rack set over a baking sheet. Pour the chocolate glaze over the cake, covering it completely; spread evenly with a metal spatula. Serve the cake immediately or refrigerate. Bring the cake to room temperature before serving.
- Put chocolate in a medium bowl. In a small saucepan, bring the heavy cream to a gentle boil. Whisk in the honey. Pour the hot cream mixture over the chocolate and let the mixture stand for 30 seconds to melt the chocolate. Whisk the mixture until smooth. Cover the surface of the glaze with plastic wrap and set aside at room temperature for 30 minutes, or until slightly thickened.
BITTERSWEET CHOCOLATE SAUCE
Categories Sauce Chocolate Dessert Valentine's Day Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 cups
Number Of Ingredients 3
Steps:
- Bring cream and corn syrup to simmer in large saucepan. Remove from heat. Add chocolate; stir until melted and smooth. Let stand until slightly cooled and thickened, about 20 minutes. (Can be made 3 days ahead. Cover and chill. Stir over low heat until just warm before serving.)
BITTERSWEET CHOCOLATE SAUCE
Steps:
- Whisk sugar and cocoa powder in heavy small saucepan to blend. Whisk in 1/2 cup water. Add chopped chocolate. Stir over medium heat until chocolate melts and mixture is smooth and begins to simmer, about 5 minutes. (Can be made 2 days ahead. Cover and refrigerate. Rewarm chocolate sauce before serving.)
BITTERSWEET HOT CHOCOLATE
This is done in your crock pot. It's one of those set it and forget it recipes that always welcome us home in the very nicest way.
Provided by Annacia
Categories Beverages
Time 2h35m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- 1. In a 3- to 4-quart slow cooker, combine half-and-half, milk, and cinnamon sticks. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.
- 2. Remove and discard cinnamon sticks. If necessary, skim "skin" from surface; discard. Stir in chocolate pieces; whisk until chocolate is melted and smooth. Stir in vanilla. Serve immediately or keep warm, covered, on warm setting or low-heat setting for up to 2 hours. If desired, float marshmallows on top of individual servings. Makes 12 (3/4-cup) servings.
Nutrition Facts : Calories 160, Fat 12.2, SaturatedFat 7.6, Cholesterol 41.2, Sodium 73, Carbohydrate 7.4, Sugar 0.3, Protein 5.1
BITTERSWEET CHOCOLATE SAUCE
This not-too-sweet sauce hardens when it comes in contact with ice cream, making it a "magical" way to pour on the fun.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 3/4 cups
Number Of Ingredients 2
Steps:
- Combine chocolate and butter in the top of a double boiler or in a heatproof bowl, set over a saucepan of simmering water. Heat, stirring occasionally, until well combined, and serve. (or store in an airtight container, refrigerated, up to a week, and warm before serving).
CHEF JOHN'S CHOCOLATE SOUFFLE
These visually impressive individual chocolate soufflés are perfect for your special someone. If you're serving more people, the recipe should scale up just fine.
Provided by Chef John
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 39m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
- Brush bottom and sides of 2 (5-ounce) ramekins lightly with 1 teaspoon melted butter; cover bottom and sides right up to the rim. Add 1 tablespoon white sugar to ramekins. Rotate ramekins until sugar coats all surfaces. Pour off extra sugar.
- Place chocolate pieces in a metal mixing bowl. Place bowl over a pan of about 3 cups hot water over low heat. Do not let water boil or come to a simmer.
- Melt 1 tablespoon butter in a skillet over medium heat. Sprinkle in flour. Whisk until flour is incorporated into butter and mixture thickens, about 1 minute. Reduce heat to low. Whisk in cold milk until mixture becomes smooth and thickens, 2 or 3 minutes. Remove skillet from heat. Transfer mixture to bowl with melted chocolate. Add salt and very small pinch of cayenne pepper. Mix together thoroughly. Add egg yolk and mix to combine. Leave bowl above the hot (not simmering) water to keep chocolate warm while you whip the egg whites.
- Place 2 egg whites in a mixing bowl; add cream of tartar. Whisk until mixture begins to thicken and a drizzle from the whisk stays on the surface about 1 second before disappearing into the mix, 2 or 3 minutes. Add 1/3 of sugar and whisk in. Whisk in a bit more sugar about 15 seconds; whisk in the rest of the sugar. Continue whisking until mixture is about as thick as shaving cream and holds soft peaks, 3 to 5 minutes.
- Transfer a little less than half of egg whites to chocolate. Mix until egg whites are thoroughly incorporated into the chocolate, 1 or 2 minutes. Add the rest of the egg whites; gently fold into the chocolate with a spatula, lifting from the bottom and folding over. Stop mixing after the egg white disappears. Divide mixture between 2 prepared ramekins. Place ramekins on prepared baking sheet.
- Bake in preheated oven until scuffles are puffed and have risen above the top of the rims, 12 to 15 minutes.
Nutrition Facts : Calories 356.1 calories, Carbohydrate 38.6 g, Cholesterol 124.3 mg, Fat 19.5 g, Fiber 2.3 g, Protein 7.4 g, SaturatedFat 11.5 g, Sodium 194 mg, Sugar 31.7 g
More about "bittersweetchocolatesauce recipes"
BITTERSWEET HOT CHOCOLATE - BETTER HOMES & GARDENS
From bhg.com
BITTERSWEET CHOCOLATE SAUCE RECIPE - BON APPéTIT
From bonappetit.com
BITTERSWEET BAKING CHOCOLATE SUBSTITUTES - THE SPRUCE EATS
From thespruceeats.com
OUR MOST DECADENT BITTERSWEET CHOCOLATE RECIPES - TASTE …
From tasteofhome.com
5 BITTERSWEET CHOCOLATE RECIPES - SPOON UNIVERSITY
From spoonuniversity.com
BITTERSWEET CHOCOLATE SAUCE RECIPE - BON APPéTIT
From bonappetit.com
BITTERSWEET CHOCOLATE SAUCE NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
BITTERSWEET CHOCOLATE TASTE-OFF - CHEF HEIDI FINK
From chefheidifink.com
BITTERSWEET CHOCOLATE TART WITH SEA SALT - EDIBLE LIVING
From edibleliving.com
BITTERSWEET VS. SEMISWEET CHOCOLATE: WHAT’S THE DIFFERENCE?
From greatist.com
UNBELIEVABLY PERFECT SUBSTITUTES FOR BITTERSWEET CHOCOLATE
From tastessence.com
BITTERSWEET CHOCOLATE SAUCE RECIPE - PILLSBURY.COM
From pillsbury.com
BITTERSWEET CHOCOLATE SAUCE
From gourmettrading.com
BITTERSWEET CHOCOLATE SAUCE RECIPE | MYRECIPES
From myrecipes.com
BITTERSWEET CHOCOLATE SAUCE RECIPE | MYRECIPES
From myrecipes.com
BITTERSWEET CHOCOLATE SAUCE - RECIPE - FINECOOKING
From finecooking.com
WARM BITTERSWEET CHOCOLATE SAUCE | COOK'S ILLUSTRATED
From cooksillustrated.com
BITTERSWEET CHOCOLATE SAUCE RECIPE - PEGGY CULLEN | FOOD …
From foodandwine.com
SALTED BITTERSWEET CHOCOLATE SAUCE PAR EXCELLENCE - LUNACAFE
From thelunacafe.com
BITTERSWEET CHOCOLATE SAUCE - KETO
From lowcarbpower.com
BEST ESPRESSO CHOCOLATE SAUCE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
FONTANA BITTERSWEET CHOCOLATE SAUCE, 63 FL OZ - AMAZON.CA
From amazon.ca
STONEWALL KITCHEN BITTERSWEET CHOCOLATE SAUCE - SAUCEPROCLUB.COM
From sauceproclub.com
BITTERSWEET CHOCOLATE SAUCE RECIPE - NICK MALGIERI | FOOD & WINE
From foodandwine.com
BITTERSWEET CHOCOLATE : SUBSTITUTES, INGREDIENTS, EQUIVALENTS ...
From gourmetsleuth.com
BITTERSWEET CHOCOLATE SAUCE | COOK'S ILLUSTRATED
From cooksillustrated.com
THE PERFECT BITTERSWEET CHOCOLATE SAUCE
From thelunacafe.com
HOW TO MAKE UNSWEETENED CHOCOLATE BITTERSWEET - LEAFTV
From leaf.tv
SILKY BITTERSWEET CHOCOLATE SAUCE | CANADIAN LIVING
From canadianliving.com
25 RECIPES USING BITTERSWEET CHOCOLATE AND A SUBSTITUTION
From confessionsofanover-workedmom.com
BITTERSWEET CHOCOLATE SAUCE - CHOWHOUND FOOD COMMUNITY
From greatist.com
10 BEST BITTERSWEET BAKING CHOCOLATE RECIPES | YUMMLY
From yummly.com
BITTERSWEET CHOCOLATE RECIPES - NYT COOKING
From cooking.nytimes.com
GHIRARDELLI CHOCOLATE COMPANY
From ghirardelli.com
SCHOOL HOT LUNCHES | VANCOUVER | BITTERSWEET KITCHEN
From bittersweetkitchen.ca
BITTERSWEET CHOCOLATE SAUCE | DESSERT SAUCES & CANDY | STONEWALL ...
From stonewallkitchen.com
BAKER'S BITTERSWEET CHOCOLATE SAUCE RECIPE LIST - SALEWHALE.CA
From salewhale.ca
BITTERSWEET CHOCOLATE SAUCE | RACHAEL RAY IN SEASON
From rachaelraymag.com
RECIPES WITH BITTERSWEET CHOCOLATE | TASTE OF HOME
From tasteofhome.com
BITTERSWEET CHOCOLATE - INGREDIENT - FINECOOKING
From finecooking.com
You'll also love