Food recipes
Chocolate Sauce
Chocolate Sauce Ingredients: cream, fluid, heavy whipping milk, fluid, 1% fat, without added vitamin a and vitamin d sugars, granulated butter, without salt pascha, organic bitter-sweet dark chocolate chips, vanilla e...
Chocolate Sauce
Ingredients:
cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
butter, without salt
pascha, organic bitter-sweet dark chocolate chips,
vanilla extract
Directions:
In a medium heavy-bottomed saucepan, warm together: 1/2 cup heavy cream, 1/2 cup milk, 1/4 cup sugar, 2 tablespoons unsalted butter.
Stir to dissolve the sugar.
When the butter is melted, add: 1/2 pound bittersweet chocolate, chopped, 1 teaspoon vanilla extract.
Turn off the heat.
Let the mixture stand for a few minutes and then whisk until smooth.
Serve warm.
This sauce can be covered and stored in the refrigerator for up to 2 weeks.
Reheat over simmering water.
For a thick chocolate glaze to use as a simple frosting, warm 1/2 cup cream, turn off the heat, add 4 ounces chopped semisweet chocolate, let sit, and whisk together when the chocolate is melted.
This will thicken as it cools.
While still soft, pour or spread over cakes or cupcakes.
Ingredients:
cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
butter, without salt
pascha, organic bitter-sweet dark chocolate chips,
vanilla extract
Directions:
In a medium heavy-bottomed saucepan, warm together: 1/2 cup heavy cream, 1/2 cup milk, 1/4 cup sugar, 2 tablespoons unsalted butter.
Stir to dissolve the sugar.
When the butter is melted, add: 1/2 pound bittersweet chocolate, chopped, 1 teaspoon vanilla extract.
Turn off the heat.
Let the mixture stand for a few minutes and then whisk until smooth.
Serve warm.
This sauce can be covered and stored in the refrigerator for up to 2 weeks.
Reheat over simmering water.
For a thick chocolate glaze to use as a simple frosting, warm 1/2 cup cream, turn off the heat, add 4 ounces chopped semisweet chocolate, let sit, and whisk together when the chocolate is melted.
This will thicken as it cools.
While still soft, pour or spread over cakes or cupcakes.