Hot Chocolate Sauce For Ice Cream Recipes

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:

• Heat the coconut oil and chocolate over a double boiler of simmering water, stirring until melted. Turn off the heat and let cool for 5 minutes. Divide the ice cream among 3 bowls. Pour over the sauce; it will harden immediately.

Steps:

• Bring cream, corn syrup, sugar, cocoa, salt, and half of chocolate to a boil in a 1 to 1 1/2-quart heavy saucepan over moderate heat, stirring, until chocolate is melted. Reduce heat and cook at a low boil, stirring occasionally, 5 minutes, then remove from heat. Add butter, vanilla, and remaining chocolate and stir until smooth. Cool sauce to warm before serving.

Steps:

• Melt the chocolate in a bowl over a pan of barely simmering water until completely smooth (see step-by-step).
• Heat all of the remaining ingredients in a small saucepan until evenly combined. Remove from the heat and stir through the melted chocolate. Serve warm over chocolate pudding, vanilla ice cream or both!

Steps:

• Melt unsweetened chocolate in double boiler over, not in, hot water. Add and melt buttter. Stir and blend well, then add boiling water. Stir well. Add sugar and corn syrup. Permit the sauce to boil readily but not furiously over direct heat. Do not stir. Boil 5 minutes for ordinary sauce, boil 8 minutes for sauce that hardens on ice cream. Remove from heat and add vanilla and stir. May reheat leftover sauce over hot water.

Steps:

• In a small saucepan, heat the cream over medium heat until very hot, just below a simmer. Put the dark and milk chocolates into a medium bowl. Pour the hot cream over the chocolate and shake the bowl to settle it; let stand 2 minutes. With a small whisk, starting in the center of the bowl, whisk in small circles, working your way outward, until the chocolate is completely melted and the sauce is smooth.
• Use warm or at room temperature. Store the leftover sauce in an airtight container for up to 1 week. The sauce can be warmed over low heat in a saucepan before using.

Steps:

• Heat milk and butter in a small saucepan over medium heat until butter is melted.
• Stir in hot chocolate mix until smooth.
• Reduce heat to low; cook, stirring constantly, for 5 to 8 minutes or until sauce thickens.
• Serve over ice cream.

Steps:

• In a small heavy saucepan, melt butter and chocolate over low heat; stir in sugar and salt. Gradually stir in milk; cook and stir until sugar is dissolved. Remove from heat; stir in vanilla., Serve warm or at room temperature (sauce will thicken upon cooling). Store, covered, in refrigerator.