CHOCOLATE SAUCE
Just cocoa, sugar, water and vanilla in this quick chocolate sauce.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 10m
Yield 8
Number Of Ingredients 4
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.
Nutrition Facts : Calories 178.4 calories, Carbohydrate 45.4 g, Fat 1 g, Fiber 2.4 g, Protein 1.4 g, SaturatedFat 0.6 g, Sodium 1.5 mg, Sugar 41.7 g
FLOURLESS CHOCOLATE CAKE WITH HALVAH HONEY SAUCE
Egg whites give this intensely rich cake its leavening and delicate texture, while a halvah honey sauce elevates it to something entirely new. It is an easy cake to make, and works beautifully even without the sauce, making it perfect for Passover. And it takes almost no time at all.
Provided by Melissa Clark
Categories dessert
Time 45m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Grease and flour a 9-inch springform pan, line it with parchment paper, and grease and flour parchment.
- In a saucepan over medium-low heat, melt 1/2 cup butter, then add chocolate. Melt, stirring frequently, until just smooth. Remove from heat, whisk in brandy or rum, and let cool.
- In a large bowl, whisk egg yolks with 1/2 cup sugar and the salt, then whisk in cooled chocolate mixture.
- In an electric mixer on medium speed, beat egg whites to soft peaks. Gradually add remaining 2 tablespoons sugar, and beat to stiff peaks.
- Stir a little of the whites into chocolate mixture to lighten it, then gently fold all the whites into chocolate. Scrape batter into prepared pan, and bake until cake springs back when gently touched in center and a toothpick inserted in center comes out with some crumbs attached, about 35 minutes. Transfer to a wire rack, and let cool for 20 minutes, then turn cake out onto rack, and cool completely. Wrap well, and refrigerate for at least 3 hours or overnight to firm texture.
- Make the halvah honey sauce: In a saucepan, bring cream to a simmer. Whisk in the tahini, honey and salt. Simmer the mixture, whisking, until it thickens to a custardlike consistency, about 2 minutes. Let mixture cool, then crumble in the halvah. To serve, drizzle sauce generously over the whole cake or individual slices.
Nutrition Facts : @context http, Calories 348, UnsaturatedFat 10 grams, Carbohydrate 27 grams, Fat 26 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 14 grams, Sodium 99 milligrams, Sugar 24 grams, TransFat 0 grams
THE BEST HOMEMADE HONEY GARLIC SAUCE
This recipe has been used in our family for years. It's better than any store-bought sauce and so quick and easy to make! Have extra sauce on hand because people will want to use it as a dipping sauce too.
Provided by Belinda Carter McDowell
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 18m
Yield 16
Number Of Ingredients 5
Steps:
- Heat oil in a nonstick skillet over medium heat. Add garlic; cook and stir until translucent, 3 to 4 minutes. Stir in ketchup, honey, and soy sauce. Bring to a boil. Reduce heat and simmer, stirring occasionally, until flavors combine, about 5 minutes.
Nutrition Facts : Calories 42.9 calories, Carbohydrate 9.2 g, Fat 0.9 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 226 mg, Sugar 8.8 g
CHOCOLATE HONEY SAUCE
You can keep this in the refrigerator for a long time and it won't go bad. This is really good on pancakes or as a dip for strawberries!
Provided by Dominick and Amanda
Categories Dessert
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 3
Steps:
- Melt chocolate chips in top of a double boiler over simmering water.
- Stir in milk and honey.
- Continue cooking, stirring constantly, for 8 to 10 minutes.
Nutrition Facts : Calories 506.7, Fat 20.6, SaturatedFat 12.2, Cholesterol 13.7, Sodium 58.6, Carbohydrate 87.1, Fiber 3.5, Sugar 77.3, Protein 5.8
CHOCOLATE HONEY FONDUE/CHOCOLATE HONEY SAUCE
If you add more milk or cream, this recipe becomes like a sauce, and can be poured over ice cream. If less milk is added, it is more like a fondue, and can be used for dips or icing. For an even more decadent variation, try adding 2-3 tablespoons of Amaretto, Grand Marnier, or Bailey's after removing from heat! We used Mint Honey however, Meadowfoam, MeadowMaple, and Fireweed would work equally well. For a festive gift, place in a tightly-wrapped decorative container!
Provided by oilpatchjo
Categories < 60 Mins
Time 50m
Yield 1 pot, 12 serving(s)
Number Of Ingredients 5
Steps:
- Melt all ingredients together in the top of a double boiler over medium-high heat, stirring frequently. Remove from heat and let cool slightly.
- Can be stored in fridge, tightly covered, for up to 1 month.
Nutrition Facts : Calories 427.2, Fat 29.2, SaturatedFat 17.8, Cholesterol 33.9, Sodium 80.8, Carbohydrate 49.2, Fiber 3.7, Sugar 42.8, Protein 3.1
SIMPLEST CHOCOLATE HONEY MOUSSE
Provided by Marilyn Hill
Categories Milk/Cream Chocolate Dessert Freeze/Chill Kid-Friendly Quick & Easy Chill Honey Bon Appétit Small Plates
Yield Serves 8
Number Of Ingredients 3
Steps:
- Stir 3/4 cup cream, chocolate and honey in heavy medium saucepan over low heat until chocolate melts and mixture is smooth. Cool, stirring occasionally.
- In large bowl, beat 1 1/4 cups cream until soft peaks form. Fold cream into chocolate mixture in 2 additions. Divide mousse among eight 3/4-cup ramekins. Refrigerate until set, about 2 hours.
- Whip remaining 1/2 cup cream to firm peaks. Spoon a dollop of cream in center of each mousse.
HONEY FUDGE SAUCE
This velvety sauce will sweeten the season for any ice cream lover. The honey and chocolate blend can be drizzled warm or cold over ice cream, fruit and other desserts.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 1-2/3 cups.
Number Of Ingredients 6
Steps:
- In a heavy saucepan, combine the chips, honey, butter and salt. Cook and stir over low heat until chips are melted; stir until smooth. Gradually stir in milk and vanilla; heat through, about 2 minutes (do not boil).
Nutrition Facts :
TOASTED POUND CAKE WITH VANILLA ICE CREAM AND CHOCOLATE-HONEY SAUCE
Categories Cake Chocolate Dessert Summer Honey Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 8
Steps:
- Stir chocolate, butter and honey in top of double boiler set over simmering water until melted and smooth. (Sauce can be prepared 3 days ahead. Cool completely. Cover and refrigerate. Stir in top of double boiler until heated through before using.)
- Working in batches, toast pound cake slices in electric toaster or on barbecue grill until golden. Generously brush both sides of cake slices with liqueur. Cut cake slices diagonally in half, forming triangles.
- Drizzle warm chocolate-honey sauce on plates. Scoop ice cream atop sauce. Place 3 cake triangles on each plate. Sprinkle with pecans and orange peel and serve.
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CHOCOLATE HONEY SAUCE - JAMIE GELLER
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Servings 4Estimated Reading Time 40 secsCategory DessertsTotal Time 10 mins
- Place butter and cream in a sauecpan over medium heat. Bring liquid to a boil, stirring the ingredients occasionally. Remove pan from heat.
- Serve at room temperature. Refrigerate unused sauce. Rewarm over low heat to pourable consistency.
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