Bittersweetchocolatesauce Recipes

BITTERSWEET CHOCOLATE SAUCE

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.

BITTERSWEET CHOCOLATE SAUCE

Steps:

• In a heavy-based saucepan, combine the heavy cream and corn syrup over medium heat until hot, but not boiling. Reduce the heat to medium-low and add the chocolate pieces, whisking until they melt and the sauce is smooth, about 5 minutes. Take the pan off the heat and whisk in the butter and the salt. Stir until the sauce is smooth and glossy.

BITTERSWEET CHOCOLATE SAUCE

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.

BITTERSWEET CHOCOLATE SAUCE

Steps:

• Combine the sugar and cocoa in a heavy bottomed medium saucepan. Whisk in just enough buttermilk to form a smooth paste. Whisk in the remaining buttermilk. Cook over medium heat until the mixture simmers and begins to boil, stirring constantly with a wooden spoon, scraping the sides and bottom of the pan. Boil gently for 3 minutes, stirring constantly to prevent burning. Remove from the heat and stir in the vanilla. Cool. Serve at room temperature or slightly warm. Sauce may be stored in the refrigerator up to one week.
• NUTRITIONAL INFORMATION PER 2 TABLESPOONS OF SAUCE: 66 calories; 1.2 g fat (14 percent calories from fat); 1.5 grams protein; 15.2 g carbohydrates; .5 mg cholesterol

BITTERSWEET CHOCOLATE SAUCE

Steps:

• Combine chocolate and butter in medium metal bowl. Place bowl over saucepan of simmering water; stir until melted and smooth. Remove from over water.
• Bring cream to simmer in small saucepan; gently stir into chocolate. Add Armagnac, vanilla, and salt and stir to blend. DO AHEAD: Can be made 3 days ahead. Cool, cover, and chill. Rewarm over low heat before using.

BITTERSWEET CHOCOLATE SAUCE

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).

BITTERSWEET CHOCOLATE SAUCE

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.)