Chocolatefudgesaucewithvariations Recipes

CHOCOLATE FUDGE SAUCE

Steps:

• Place the chopped dark chocolate and cocoa powder in a heatproof bowl over simmering water (do not let the bowl touch the water) and heat until the chocolate has melted.
• With the pan off the heat, stir in the golden syrup, followed by the heavy cream, confectioner's sugar, vanilla, and pinch of salt.
• Transfer to a glass jar or heatproof container with a lid, and serve over the ice cream of your choice. Can be stored in the refrigerator for a few days (that is, if you're not sharing!). Re-warm before serving.

CHOCOLATE FUDGE SAUCE

Steps:

• Melt the butter in a medium saucepan. Add the water, cream, and honey and bring to a simmer over moderately high heat. Put the chocolate in a medium, heat-proof bowl and pour the hot cream mixture on top. Let stand until the chocolate melts, 1 minute, then stir until smooth. Stir in the rum.

FOOLPROOF CHOCOLATE FUDGE

Steps:

• In heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk and salt. Remove from heat; stir in nuts (optional) and vanilla.
• Spread evenly into wax-paper-lined 8- or 9-inch square pan. Chill 2 hours or until firm.
• Life fudge out of pan and place onto cutting board; peel off paper and cut into squares. Store covered in refrigerator.

CHOCOLATE FUDGE SAUCE

Steps:

• Chop chocolate finely using a serrated knife, and place in a heat-proof bowl.
• Bring cream to a boil over medium-high heat; pour directly over chopped chocolate. Let sit 10 minutes; use a rubber spatula to stir the chocolate and cream gently until smooth and combined. Store in an airtight container, refrigerated, up to a week. Warm gently in a heat-proof bowl, or the top of a double boiler, set over a pan of simmering water before using.

CHOCOLATE FUDGE SAUCE

Steps:

• Combine the butter, cream, syrup, sugar and cocoa in a small saucepan.
• Bring the mixture it to a simmer. Keep stirring for 3 minutes or until everything has melted.
• Remove from the heat and stir in the chocolate and vanilla.
• Once the mixture has cooled, drizzle over your favourite ice cream.

CHOCOLATE FUDGE SAUCE WITH VARIATIONS

Steps:

• Heat the cream with the butter and sugar in the top of a double boiler or in a heatproof bowl over a saucepan of hot water. Stir until smooth, then cool.
• Break the chocolate into the cream. Stir until it is melted and thoroughly combined.
• Stir in the brandy a little at a time, then cool to room temperature.
• For White Chocolate Orange sauce:.
• Heat the cream aned butter with the sugar and orange rind in top of a double boiler, until dissolved,.
• Follow the above recipe to the end, but use White chocolate and orange liqeuer.
• For Coffee Chocolate Fudge:.
• Follow above recipe using the light brown sugar and coffee liquer or rum, Stir in coffe extract at the end.
• Serve sauces over cream filled profiteroles, or ice cream, or anything you choose.

CHOCOLATE FUDGE SAUCE

Steps:

• In a medium bowl, whisk together the coffee, sugar and cocoa. Whisk in the corn syrup until all the sugar crystals are dissolved and the mixture is completely smooth.
• Place the chocolate and butter in a large, dry bowl or in the top of a double boiler set over barely simmering water. When the chocolate has melted, whisk in the coffee-cocoa mixture until smooth and blended. The sauce is best if left to ripen for a full day before serving. Store in a sealed container. The sauce keeps for 3 weeks in the refrigerator or 3 months in the freezer.