Chocolate Sauce Or Frosting Recipes

Steps:

• In a double boiler or heavy saucepan, melt the butter in the cream, heating until just warm to the touch.
• Stir in sugar and salt until dissolved.
• Mix in cocoa powder until well blended.
• Heat mixture over low heat, stirring continuously until shiny and smooth and hot, but not bubbling.
• For sauce, serve hot or warm.
• For frosting, refrigerate until thick enough to spread.
• May be reheated.

Steps:

• Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water. Stir until melted and set aside until cooled to room temperature.
• Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment. Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak.
• Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended in. If the buttercream seems very soft, allow it to cool, and beat it again.

Steps:

• In a small sauce pan, add 1 cup sugar, magarine, milk and chocolate chips. Stirring constantly, bring to a boil, and boil for one minute. Remove from heat, and add the chocolate chips and 1 tsp vanilla. Stir constantly until smooth and slightly cooled. should be somewhat thick to put on the cake, don't want it too thin.

Steps:

• Blend sugar and cocoa.
• Combine with margarine and milk in a pot on stove.
• Boil, stirring constantly, for 2 to 4 minutes.
• Remove from heat and add vanilla.
• This wonderful sauce is even better the next day.
• Refrigerate and use unsparingly.

Steps:

• Melt butter in saucepan.
• Add the other ingredients.
• Boil for 1 minute, stirring several times.
• Pour amount desired on a slice of sheet cake.

Steps:

• In a saucepan, combine the sugar, sugar substitute, cocoa and cornstarch. Add water and stir until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; stir in butter and vanilla until smooth. Spread over cupcakes or cake while frosting is still warm.

Steps:

• Place sugar, flour, and cocoa powder into a bowl. Whisk together to remove lumps.
• Heat milk, butter, and vanilla extract in a saucepan over medium heat until butter melts.
• Whisk dry ingredients into the milk mixture a little at a time. Increase heat to medium-high until mixture comes to a simmer. Cook, stirring constantly, for 6 minutes. After 6 minutes, turn off heat. Whisk in a pinch of salt.
• Pour hot over ice cream or store in airtight containers in the refrigerator.

Steps:

• Preheat oven to 350°. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in chocolate sauce and vanilla. Combine flour and baking powder; add to creamed mixture and mix well. Stir in nuts., Pour into a greased 15x10x1-in. baking pan. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, combine sugar, milk and butter in a heavy saucepan. Bring to a boil over medium heat boil 1 minute. Remove from heat. Add chocolate chips; stir or whisk 5 minutes or until smooth. Spread over brownies.

Steps:

• In a medium saucepan over medium heat, combine cocoa, sugar and water. Bring to a boil and let boil 1 minute. Remove from heat and stir in vanilla.

Steps:

• Put chips in a microwave safe saucepan with butter on top. Microwave on medium for 2 minutes, then stir.
• Continue cooking at medium heat for 20 second increments then stirring until smooth.
• Add a spoonful of sour cream and stir well (this tempers the chocolate mix).
• Stir in the rest of the sour cream till well blended.
• Spoon over ice cream. YUM!

Steps:

• Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
• Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

Steps:

• In a saucepan, combine sugar and cocoa. Stir in water to make a paste. Add milk and butter. Cook over medium heat until it comes to a boil. Continue boiling for 5 minutes. Remove from heat and beat until cool enough to spread on cake.