Chocolate Bourbon Sauce Recipes

CHOCOLATE BOURBON SAUCE {BOURBON WEEK - DAY 5}

Steps:

• Heat half & half with light brown sugar in small saucepan until sugar is dissolved & cream starts to bubble just slightly
• Remove from heat.
• Place chocolate chips & vanilla in glass bowl
• Pour hot mixture over chocolate chips & stir until smooth
• Add bourbon - stir to combine
• Store in an airtight jar in refrigerator

BOURBON CHOCOLATE SAUCE

Steps:

• Combine the cream and brown sugar in a saucepan over medium heat. Cook, stirring constantly, until the sugar dissolves and the cream starts to boil. Remove the pan from the heat and stir in the chocolate. Mix until the chocolate has melted and the sauce is smooth. Stir in the bourbon and vanilla and mix until incorporated. Use the sauce immediately or let cool and store in the refrigerator for up to 1 week. To reheat the sauce, microwave on 50% power at 10 second intervals until heated.

CHOCOLATE BOURBON PECAN PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees F).
• In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly.
• In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell.
• Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled.

CHOCOLATE BREAD PUDDING WITH BOURBON PECAN SAUCE

Steps:

• To make sauce: stir 1 1/4 cups sugar and water in heavy large saucepan over medium heat until sugar dissolves. Mix in corn syrup and lemon juice. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Remove from heat; pour in 1 1/4 cups cream (mixture will bubble up), stir over low heat until caramel is melted and smooth. Increase heat and boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes. Remove from heat; mix in pecans and bourbon.
• To make pudding: preheat oven to 350 degrees F (175 degrees C).
• Combine milk, 2 cups cream, and 1 cup sugar in heavy large saucepan over medium high heat, stir until sugar dissolves and mixture comes to boil. Remove from heat, add chocolate, and stir until smooth.
• Beat eggs and vanilla in large bowl to blend. Gradually whisk in chocolate mixture; add bread cubes and let stand until bread absorbs some of the custard, stirring occasionally, about 30 minutes. Transfer mixture to a 13x9x2-inch glass baking dish. Cover with foil.
• Bake at 350 degrees F (175 degrees C) until set in center, about 45 minutes. Serve pudding warm or at room temperature with warm sauce.

BOURBON SAUCE

Steps:

• Put butter, egg yolks, brown sugar, vanilla, and bourbon in a heatproof bowl set over a pan of simmering water. Cook, whisking constantly, until mixture registers 160 degrees on a candy thermometer, about 7 minutes.

LOBSTER WITH WHITE CHOCOLATE VANILLA BOURBON SAUCE

Steps:

• For the lobster: Bring a large pot of water to a boil.
• Add the lobsters and cook until cooked through, 8 to 10 minutes. Remove from the boiling water and allow to cool to the touch.
• For the leek sauce: Saute the leeks in the butter in a 12-inch cast-iron pan over medium heat until tender but still green in color, about 5 minutes. Add the whipping cream. Season with salt and pepper and reduce at a low boil until the liquid almost evaporates and a thick sauce forms. Reserve, keeping warm.
• Back to the lobster: Break the lobster down into its parts-claws, tail and body. Remove the meat from the claws and tail, and reserve. Break the bodies down into smaller pieces.
• Add the broken down pieces to a 12-inch cast-iron pan (reserve the tail and claw meat) along with the butter, celery and onions and heat over medium-high heat. Cook until the celery and onions have softened, about 5 minutes. Deglaze with the bourbon and white wine. Add the heavy cream and 1 cup water and allow to reduce for about 7 minutes. Carefully pour the mixture into a blender, shells and all, and blend until fully combined.
• For the leek sauce: Pour the lobster mixture through a chinois or very fine mesh strainer into the sauteed leeks. Add the scraped vanilla and bourbon and stir to combine. Taste and adjust the seasoning. Just before serving, mount the sauce with the white chocolate, stirring until just melted.
• Slice the tail meat into medallions. Put all the lobster in the bottom of a wide serving bowl. Top with the sauce.

CHOCOLATE BOURBON SAUCE

Steps:

• In a pot, combine the fudge topping, bourbon and espresso powder and cook over low heat until heated through, about 5 minutes.

CHOCOLATE BOURBON PECAN CHEESECAKE

Steps:

• Preheat oven to 350°. Place a greased 10-in. springform pan on a double thickness of heavy duty foil. Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Place on a baking sheet. Bake until set, 8-10 minutes. Cool on a wire rack. Reduce oven setting to 325°., Meanwhile, drizzle caramel topping over crust; sprinkle with pecans. , In another bowl, beat cream cheese, sugar, vanilla and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream and bourbon. Pour into crust; place springform pan in larger baking pan; add 1 in. of hot water to larger pan. Bake until center is almost set, 65-70 minutes. Remove springform pan from water bath; remove foil. Cool on a wire rack for 10 minutes. Loosen sides from pan with a knife, remove foil. , Chill for 8 hours or overnight, covering when completely cooled. Remove sides of pan. If desired, just before serving, top with whipped cream, pecans and caramel sauce. Refrigerate leftovers.

CHOCOLATE-GINGER CAKE WITH BOURBON SAUCE

Steps:

• Preheat oven to 325 degrees. Butter a 9-inch Bundt pan. Dust with cocoa powder, and tap out excess; set aside. Put butter, molasses, brown sugar, and 1/4 cup water in a medium saucepan over medium-low heat. Cook, stirring constantly, until butter has melted. Transfer mixture to a large bowl. Let cool 5 minutes.
• Add eggs, milk, and grated ginger to the molasses mixture; whisk to combine. Sift together flour, cocoa powder, baking soda, salt, ground ginger, and cinnamon into a medium bowl.
• Gently fold the flour mixture into the molasses mixture until just combined. (There should be lumps remaining.) Pour batter into prepared pan. Bake cake until a cake tester inserted into center comes out clean, about 30 minutes. Let cake cool completely in pan on a wire rack.
• Invert cake, and unmold onto a cake stand or a large serving platter. Using a spoon, drizzle the warm bourbon sauce over the cake in a back-and-forth motion. Serve immediately.

CHOCOLATE GINGER CAKE WITH BOURBON SAUCE

Steps:

• Preheat oven to 325 degrees. Butter a 9 inch Bundt pan. Dust with cocoa powder and tap out excess; set aside. Put butter molasses, brown sugar and ½ cup water in a medium saucepan over medium low heat. Cook, stirring constantly, until butter has melted. Transfer to a large bowl. Let cool 5 minutes.
• Add eggs, milk, and grated ginger to the molasses mixture; whisk to combine. Sift together flour, cocoa powder, baking soda, salt, ground ginger, and cinnamon into a medium bowl.
• Gently fold the flour mixture into the molasses mixture until just combined. There should be lumps remaining. Pour batter into prepared pan. Bake cake until a cake tester inserted into center comes out clean, about 30 minutes. Let cake cool completely in pan on a wire rack.
• Invert cake, and unmold into a cake stand or a large serving platter. Using a spoon, drizzle the warm bourbon sauce over the cake in a back and forth motion. Serve immediately.

CHOCOLATE BREAD PUDDING WITH BOURBON-PECAN CARAMEL SAUCE

Steps:

• FOR SAUCE:
• Stir sugar and water in heavy large saucepan over medium heat until sugar dissolves. Mix in corn syrup and lemon juice. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Remove from heat. Pour in cream (mixture will bubble up). Stir over low heat until caramel is melted and smooth. Increase heat; boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes. Remove from heat. Mix in pecans and bourbon. (Can be made 1 day ahead. Cover and chill. Rewarm before using.)
• FOR PUDDING:
• Preheat oven to 350°F. Combine milk, cream and sugar in heavy large saucepan over medium-high heat. Stir until sugar dissolves and mixture comes to boil. Remove from heat. Add chocolate; stir until smooth. Beat eggs and vanilla in large bowl to blend. Gradually whisk in chocolate mixture. Add bread cubes. Let stand until bread absorbs some of custard, stirring occasionally, about 30 minutes.
• Transfer mixture to 13x9x2-inch glass baking dish. Cover with foil. Bake until set in center, about 45 minutes. Uncover; cool at least 15 minutes.
• Serve pudding warm or at room temperature with warm sauce.

CHOCOLATE-BOURBON TART WITH CURRANTS AND ORANGE CUSTARD SAUCE

Steps:

• For Crust:
• Preheat oven to 350° F. Spray vegetable oil spray on 9-inch-diameter tart pan with removable bottom. Combine ground cookies and butter in processor; blend until very moist crumbs form. Using plastic wrap as aid, press crumbs firmly onto sides, then bottom of prepared pan. Chill 15 minutes. Bake until set, about 8 minutes. Cool.
• For Filling:
• Mix currants and bourbon in heavy small saucepan. Bring to simmer over low heat. Cover and set aside. Whisk corn syrup and egg yolks in medium bowl. Bring half and half to simmer in another heavy small saucepan. Gradually whisk half and half into yolk mixture. Return mixture to same saucepan and stir over medium-low heat until custard thicken and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Pour into large bowl. Add chopped bittersweet chocolate and nutmeg, whisk until melted and smooth. Mix in currants and bourbon. Chill just until cool, stirring occasionally, about 15 minutes. Whip cream in medium bowl to stiff peaks. Fold cream into chocolate mixture. Transfer filling to crust. Chill until firm, at least 4 hours or overnight.
• Gently press up tart pan bottom to loosen tart. Remove pan sides. Transfer tart to platter. Top with chocolate curls. Sift powdered sugar over. Serve with Orange Custard Sauce.
• For Orange Custard Sauce:
• Bring half and half to simmer in heavy medium saucepan. Whisk sugar and yolks in small bowl. Gradually whisk in hot half and half. Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Strain into bowl. Mix in peel. Cover and refrigerate until cold. (Can be prepared 2 days ahead. Keep refrigerated.) Makes about 1 1/2 cups.

CHOCOLATE PECAN PIES WITH BOURBON VANILLA SAUCE

Steps:

• MAKE COCOA SUGAR DOUGH:.
• Sift flour and cocoa powder onto a piece of waxed paper and set aside.
• Place butter and sugar in bowl; beat with mixer at medium speed until light and fluffy.
• Beat in egg yolk and vanilla.
• Add sifted ingredients to butter mixture and beat just until combined.
• Do not overwork.
• Divide the dough into ten small disks on a generously floured work surface.
• Stack the disks of dough, placing a piece of waxed paper between each.
• Wrap in plastic wrap and refrigerate for 30 minutes.
• Place each disc in between two sheets of waxed paper and roll to about 1/8-inch thick; place dough in tart pans.
• Set aside.
• MAKE PIE FILLING::.
• Preheat oven to 350°F and position rack in center of oven.
• Heat corn syrup, sugar, cocoa powder and butter in a heavy bottomed saucepan.
• Beat eggs in bowl with a whisk.
• Slowly pour corn syrup mixture into eggs, whisking constantly until well combined.
• Whisk in bourbon.
• Divide chopped pecans and chopped chocolate among pastry-filled tart pans.
• Divide filling among tart pans, filling each about three-fourths full.
• Bake for 12 minutes or until set.
• Cool on wire rack.
• Refrigerate until serving time.
• MAKE CANDIED PECANS:.
• Preheat oven to 375°F.
• Heat water and sugar in small saucepan to a boil.
• Remove from heat.
• Reserve 1/3 cup.
• *Remaining syrup can be saved for another use, such as sweetening drinks.
• Spread pecans in a single layer on a parchment-lined baking sheet.
• Bake for about 5 minutes.
• Drizzle one-half syrup (about 3 tablespoons) over nuts and toss to coat.
• Bake for 7 minutes more or until syrup begins to crystallize.
• Drizzle with remaining syrup and toss again.
• Bake for 5 minutes more.
• MAKE BOURBON BANILLA SAUCE:.
• Heat 1 cup cream, milk, vanilla bean and 1/4 cup sugar in medium saucepan to a simmer, stirring constantly.
• Beat remaining sugar with egg yolks in bowl with a whisk.
• Carefully pour one-third milk mixture into eggs, whisking constantly.
• Return the egg mixture to pan; Cook over low heat until sauce has thickened enough to coat the back of a wooden spoon.
• Stir in bourbon.
• Remove from heat and strain into a bowl through a fine sieve.
• Chill in an ice bath and add remaining cream when cool.
• TO SERVE:.
• Spoon some bourbon vanilla sauce on plate.
• Sprinkle with some candied pecans & raspberries.
• Remove tarts from pans and place on sauce mixture.

BEIGNETS WITH CHOCOLATE BOURBON SAUCE RECIPE - (4.6/5)

Steps:

• To prepare the beignets, pour the warm water into the bowl of a stand mixer and sprinkle yeast on top. Let the yeast sit for 5 minutes, and then stir it using a fork. Place the bowl onto the stand mixer, fitted with the bread dough hook attachment. Add the sugar, salt, egg, milk, and 2 cups of the flour and mix on medium speed until all ingredients are fully incorporated, about 5-7 minutes. Add the shortening and the remaining 1-1/2 cups of flour and continue mixing until a ball of dough forms and pulls away from the sides of the bowl. Remove the bowl from the mixer, cover tightly with plastic wrap, and refrigerate for 2-3 hours. Working in batches, roll out the dough to 1/4"-thick rectangles, and cut into 2" squares. Pour the oil into a heavy-bottom sauce pot (or a deep-fryer) and heat to 350°F. Fry the beignets in batches, until they puff up and turn golden brown, 4-5 minutes, flipping them halfway through the frying process. Remove from the pot and place them onto a paper towel-lined platter to drain. Let them cool slightly, but eat while they're still warm. Serve with the Chocolate Bourbon Sauce. To prepare the Chocolate Bourbon Sauce, combine the sugar, corn syrup, and water in a 4-qt saucepot. Bring the mixture to a simmer over medium-high heat, stirring occasionally and brushing down the sides of the saucepan with a wet brush as needed, until the syrup turns golden. Gently swirl the pan and continue to simmer until the mixture turns a deep amber-caramel color. Remove the sauce pot from the heat and slowly add the heavy cream and bourbon, whisking constantly. The mixture will rise and bubble up while you add the liquid. Add the chopped chocolate and vanilla, and stir until melted.