BELGIAN CREAM PUFFS WITH CHOCOLATE CHERRY SAUCE
Steps:
- HEAT preserves, 1/2 cup cream, chocolate, almond extract and salt in small saucepan over medium-high heat, stirring occasionally until mixture boils. Cook, stirring frequently, until thickened. Remove from heat. Cool 8 to 10 minutes.
- BEAT remaining 1/2 cup cream and powdered sugar in small chilled bowl with electric mixer on high speed until soft peaks form.
- PLACE 5 cream puffs each in six stemmed dessert dishes. Spoon chocolate cherry sauce over cream puffs, dollop with whipped cream and top with a maraschino cherry. Serve immediately.
CHOCOLATE CREAM PUFFS (WITH CHOCOLATE FILLING AND GANACHE TOPPING)
These chocolate cream puffs consist of light and airy choux pastry, filled with a creamy chocolate filling and a luscious chocolate ganache. They are a family favorite and can be served for any occasion.
Provided by Sabine Venier
Categories Dessert
Time 4h
Number Of Ingredients 19
Steps:
- In a medium heat-proof bowl, whisk together the egg yolks, sugar, and cornstarch. Place the bowl next to the stove.
- In a heavy-bottomed saucepan, bring the milk and heavy cream to a simmer over medium-high heat. Cook for 2 minutes, whisking constantly.
- Decrease the heat to low and whisk about 1/2 cup of the hot milk into the egg yolk mixture to slowly temper it. Then, slowly whisk the tempered egg yolk mixture into the saucepan and cook, whisking constantly, until the filling is thick and coats the back of a spoon, about 2 minutes.
- Remove from the heat and stir in the chocolate, cocoa powder, vanilla, and salt until smooth and fully incorporated, 1-2 minutes.
- Pour the custard into a strainer placed on a medium heat-proof bowl, and use a spatula to press the cream through the strainer into the bowl. Cover with plastic wrap to prevent it forming a skin. Refrigerate for at least 2 hours or overnight.
- Preheat the oven to 375°F (191°C). Line 2 baking sheets with parchment paper and set aside. Also, prepare the egg wash by combining the egg and water in a small bowl and set aside.
- In a heavy-bottomed saucepan, bring the water, butter, sugar, and salt to a boil over medium-high heat.
- Stir in the flour with a wooden spoon and cook for about 2-3 minutes until a film forms on the bottom of the pan. Stir constantly while cooking.
- Then transfer the dough to a large heat-proof bowl and let cool for about 2 minutes.
- Still using the wooden spoon, stir in one egg at a time. You will notice that after every egg, the dough will separate. Keep stirring until the dough comes together again before adding the next egg. Repeat until all the eggs are incorporated. Once all eggs are incorporated, the dough will be sticky but firm enough to hold a stiff peak.
- Transfer the dough to a piping bag, pipe 1.5" (3.5-4cm) circles on the 2 prepared baking sheets, and spin the tips. You can stick a bit of dough to the baking sheets underneath the parchment paper to hold the paper in place and make piping easier. Press down the tips of the dough with wet fingers to even them.
- Lightly brush with egg wash and bake one sheet at a time for about 30-32 minutes until puffed and golden brown. Don't open the oven while the choux pastry is baking, or it will collapse. Remove from the oven and let cool to room temperature, about 1 hour.
- Transfer the filling to a piping bag fitted with a round tip. Using the tip of a sharp knife, cut a little X into the bottom of each choux pastry, then pipe the filling into the puffs. Set aside.
- Place the chopped chocolate in a large heatproof bowl, pour the hot whipping cream over the chocolate and let rest for 1-2 minutes. Stir until smooth and the chocolate has completely melted. Add the corn syrup and stir until combined. Let rest for about 5 minutes.
- Dip the tops of the filled puffs into the glaze and place them on a wire rack to let dry. Store leftover cream puffs in an airtight container in the fridge for up to 3 days.
Nutrition Facts : Calories 166 kcal, Carbohydrate 13 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 70 mg, Sodium 63 mg, Fiber 1 g, Sugar 8 g, TransFat 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
MINI CREAM PUFFS WITH CHOCOLATE SAUCE
The Mini Cream Puffs with Chocolate Sauce recipe out of our category choux pastry! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 1h15m
Yield 6
Number Of Ingredients 16
Steps:
- For the chocolate sauce, heat the milk with the cream, add chopped chocolate and stir to melt. Remove from the heat and add the rum, cocoa powder and vanilla sugar.
- Mix the cornstarch with 2 tablespoons of water until smooth, stir into the chocolate mixture and simmer until thickened. Remove from the heat and let cool, stirring occasionally.
- Bring 250 ml (approximately 1 cup) of water to a boil in a pot. Add the salt and the butter and allow to melt.
- Pour the flour all at once into the pot, stirring constantly. Stir the dough over medium heat until a lump forms. Continue to heat and stir until a white film forms on the pot bottom.
- Place the dough in a bowl and add the eggs one at a time, while mixing with the dough hook of an electric hand mixer.
- Preheat the oven to 200°C (approximately 400°F). Coat a baking sheet with butter and sprinkle with flour.
- Pour the mixture into a piping bag with a large round tip and pipe out about 40 walnut-sized balls on the baking sheet. Bake in the preheated oven, remove and let cool for about 12-15 minutes.
- Whip the cream with the powdered sugar until stiff and pour into a piping bag with a star tip. Insert the tip of the bag into each puff and fill it with the cream. To serve, place the profiteroles on a plate and sprinkle with the chocolate sauce and powdered sugar.
Nutrition Facts : Calories 545.04 kcal, Fat 40.32 g, SaturatedFat 23.55 g, Protein 10.9 g, Carbohydrate 33.77 g, Sugar 2.45 g, Cholesterol 198.8 mg
CHOCOLATE-FILLED CREAM PUFFS
Made with just three ingredients, our cream puffs recipe is one of the simplest desserts you can make without a special trip to the supermarket. Stuff with our rich chocolate cream puff filling recipe and everyone will think these came from a bakery!
Provided by BHG Test Kitchen
Time 25m
Number Of Ingredients 13
Steps:
- Prepare Cream Puffs; cool completely.
- Meanwhile, for filling, in a heavy small saucepan stir together granulated sugar, flour, and cocoa powder. Stir in milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Remove from heat. Stir in butter and vanilla. Cover the surface of filling with plastic wrap. Refrigerate until well chilled.
- To serve, spoon about 1/4 cup of the filling into the bottom half of each cream puff. Top with the strawberries. Replace tops. If desired, dust with powdered sugar. Makes 2 servings. Cream Puffs
- Coat a baking sheet with nonstick cooking spray; set aside. In a small saucepan combine 1/2 cup water and 2 tablespoons butter. Bring to boiling. Add 1/2 cup all-purpose flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 5 minutes. Add 2 eggs, one at a time, beating after each addition. Drop the mixture into 8 mounds, about 3 inches apart, onto the prepared baking sheet.
- Bake in a 400 degree F oven about 30 minutes or until golden brown. Remove from oven. Split puffs and remove any soft dough from inside. Cool completely on a wire rack. Store leftover cream puffs in an airtight container in the freezer up to 3 months. Makes 8 cream puffs.
Nutrition Facts : Calories 182 kcal, Carbohydrate 24 g, Cholesterol 64 mg, Protein 6 g, SaturatedFat 3 g, Sodium 114 mg, Sugar 14 g, Fat 7 g, UnsaturatedFat 5 g
CHOCOLATE-FILLED CREAM PUFFS WITH HOT FUDGE SAUCE
I grew up eating my mother's homemade cream puffs. Now I make her recipe when I need to bring a treat to work. Everyone loves them so much I have to triple the batch! -Diana Voland, Martinsville, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 dozen.
Number Of Ingredients 14
Steps:
- In a large saucepan, bring water and butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 400° for 20-25 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. , For filling, in a large heavy saucepan, combine the sugar, cocoa, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. , Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and vanilla. Cover with waxed paper or plastic wrap. Cool for 15 minutes, without stirring. , To serve, spoon chocolate cream filling into cream puffs; replace tops. Top with warmed hot fudge sauce and citrus sugar, white chocolate shavings or confectioners' sugar if desired. Freeze option: Freeze cream puffs in airtight containers for up to 2 months. Thaw at room temperature for 10 minutes. Place cream puffs on a baking sheet. Bake at 375° for 3-4 minutes or until crisp.
Nutrition Facts : Calories 76 calories, Fat 4g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 68mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 2g protein.
CREAM PUFFS WITH ICE CREAM AND HOT FUDGE SAUCE
The name for these cream puffs, profiteroles, is old French for "small gifts"; serving them today still makes everyone feel special.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h20m
Number Of Ingredients 7
Steps:
- Make the dough: Preheat oven to 425 degrees. with racks in upper and lower thirds. Butter two large rimmed baking sheets.
- Combine butter, 1 cup water, and salt in a 2-quart heavy saucepan; bring to a boil over high heat, stirring until butter melts. Reduce heat to medium.
- Add flour; cook, stirring with a wooden spoon, until mixture pulls away from the sides of the pan and forms a ball, 30 seconds to 1 minute (see Cook's Note). Remove from heat; cool 1 minute.
- With an electric handheld mixer, beat in eggs, a little bit at a time, until completely incorporated (dough should look shiny and be soft enough to slowly fall off a spoon).
- Bake the puffs: Drop heaping tablespoons of batter onto baking sheets (you should have 24 to 28), about 2 inches apart. Using a pastry brush, lightly brush puffs with egg wash (do not let it drip on sheets).
- Bake, rotating sheets between racks halfway through, until puffed and brown, about 25 minutes. Remove from oven; turn oven off.
- With a toothpick, poke a hole in each puff. Return to oven (still off) for 10 minutes (this helps puffs dry out).
- Fill the puffs: When cool, halve each puff horizontally with a serrated knife.
- Working in batches (to prevent ice cream from melting), place a small scoop of ice cream (2 to 3 tablespoons) in each bottom half. Replace tops; press gently. Arrange on one rimmed baking sheet; freeze until firm. Cover with plastic wrap; freeze up to 2 days.
- Arrange 3 filled puffs in each of eight shallow bowls; drizzle with warm Hot Fudge Sauce. Serve immediately.
COFFEE-FILLED CREAM PUFFS WITH CHOCOLATE GLAZE
Freshly brewed espresso amps up the rich pastry cream that's piped into these delicate puffs. Martha made this recipe on episode 611 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 16 to 18
Number Of Ingredients 16
Steps:
- Prepare the pastry cream: Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk, espresso, and egg yolks in a glass measuring cup. Add milk mixture to saucepan, along with butter. Cook over medium heat until mixture comes to a boil. Let boil 1 minute. Remove from heat and add vanilla.
- Strain pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days.
- Prepare the puffs: Preheat oven to 400 degrees. In a medium saucepan over medium-high heat, combine butter, sugar, salt, and water. Bring to a boil and immediately remove from heat. Using a wooden spoon, quickly stir in the flour until combined.
- Return pan to medium-high heat and cook, stirring vigorously, until mixture pulls away from the sides and a film forms on the bottom of the pan, about 3 minutes.
- Remove from heat and add eggs, one at a time, stirring vigorously after each addition, and waiting to add the next egg until the previous one is entirely incorporated.
- Transfer dough to a pastry bag fitted with a 3/4-inch plain round tip (#809). On two parchment-lined baking sheets, pipe sixteen 2-inch rounds. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Bake, rotating halfway, until puffed and deep golden-brown, 30 to 35 minutes. Transfer to a rack. Using a paring knife, make a small "X" in the bottom of each puff. Let cool completely.
- Whisk the pastry cream until smooth and transfer to a pastry bag fitted with a 1/4-inch filling pastry tip (#230). Fill each puff with some of the pastry cream.
- Make the glaze: Place the chocolate in a medium bowl. Bring the cream to a boil in a small saucepan over medium heat. Pour the hot cream over the chocolate; let stand 1 minute. Whisk until smooth. Dip the top of each cream puff in the chocolate and let stand at room temperature to set, about 20 minutes.
CREAM PUFFS WITH CHOCOLATE DRIZZLE
Make and share this Cream Puffs With Chocolate Drizzle recipe from Food.com.
Provided by Chef mariajane
Categories Dessert
Time 25m
Yield 40 puffs
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F Line 2 baking sheets with parchment paper.
- PASTRY: Heat water, shortening and salt over high heat to a boil; remove from heat. Add flour and stir vigorously. Reduce to medium heat. Cook, stirring briskly for about 1 minute or until mixture comes away from the sides of the pot in a smooth ball; transfer to a mixing bowl.
- Mix dough on low for 1 minute to cool slightly. Beat in eggs, one at a time, until dough is shiny and smooth.
- Drop level tablespoons of dough onto prepared sheets. Bake, one sheet at a time, for 25 minutes or until golden and puffed. (do not open oven during baking). Transfer puffs to a wire rack to cool completely 30-40 minutes.
- CHOCOLATE SAUCE: Blend sweetened condensed milk, chocolate chips and coffee over medium heat; cook stirring until melted and glossy. Cool to room temperature. Reserve.
- Poke a hole in the bottom of each cream puff or slice in half. Insert nozzle of whipped cream canister or tip of piping bag to fill each puff. Drizzle with chocolate sauce and sprinkle with icing sugar, just before serving.
- TIP: Reserve any leftover chocolate sauce in the refrigerator for up to one week.
Nutrition Facts : Calories 93.7, Fat 5.1, SaturatedFat 2, Cholesterol 21.7, Sodium 19.5, Carbohydrate 10.7, Fiber 0.3, Sugar 7.3, Protein 1.9
CREAM PUFFS WITH VANILLA ICE CREAM AND CHOCOLATE SAUCE
Provided by Thomas Keller
Categories Chocolate Dairy Dessert Bake Pastry Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450°F.
- Line one baking sheet with a Silpat and a second one with parchment paper (or line both sheets with parchment if you don't have a Silpat). Set up a heavy-duty mixer with the paddle attachment.
- Combine the water, butter, sugar, and salt in a medium saucepan and bring to a simmer over medium-high heat. Reduce the heat to medium, add the flour all at once, and stir rapidly with a stiff heatproof or wooden spoon until the dough pulls away from the sides of the pan and the bottom of the pan is clean, with no dough sticking to it. The dough should be glossy and smooth but still damp.
- Enough moisture must evaporate from the dough to allow it to absorb more fat when the eggs are added. Continue to stir for about 5 minutes, adjusting the heat as necessary to prevent the dough from coloring. A thin coating will form on the bottom and sides of the pan. When enough moisture has evaporated, steam will rise from the dough and there will be the nutty aroma of cooked flour.
- Immediately transfer the dough to the mixer bowl and mix for a few seconds to release some of the heat from the dough. With the mixer on medium speed, add 4 eggs, one at a time, beating until each egg is completely incorporated before adding the next one; scrape down the sides of the bowl as necessary. Turn off the machine. Lift some of the dough on a rubber spatula, then turn the spatula to let it run off: It should fall off the spatula very slowly; if it doesn't move at all or is very dry and falls off in one clump, beat in the additional egg.
- Place the dough in a pastry bag fitted with a 1/2-inch plain tip. Pipe 15 disks (this will give you 3 extras for testing) about 1 1/2 inches across and just under 1/2 inch thick on the Silpat-lined baking sheet, leaving about 1 1/2 inches between them, as they will expand when baked. Pipe the remainder on the other sheet. (You will have about 4 dozen in all.) Bake the 15 puffs for the recipe and freeze the ones on the second baking sheet until firm, then transfer to a freezer container and freeze for another time.
- Bake the puffs for 10 minutes, turn the sheet around, turn the oven down to 350°F, and bake 15 minutes more. Remove one puff and break it open: It should be hollow inside and not gooey or eggy; if it is still moist, return it to the oven and check in 5 minutes. Cool the puffs completely on the baking sheet. Store in an airtight container until serving time.
- To serve:
- Preheat the oven to 300°F.
- Warm the chocolate sauce in a double boiler or a microwave. Warm the profiteroles on a baking sheet in the oven.
- Split each profiterole in half and arrange 3 on each plate. Place a small scoop of ice cream in the bottom half of each profiterole and top with the lid. Spoon the sauce over.
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CREAM PUFFS WITH CHOCOLATE SAUCE RECIPE - ELIZABETH KATZ ...
From foodandwine.com
3/5 Total Time 3 hrsServings 8
- In a large saucepan, bring the milk, water, 1 stick of the butter and the salt to a boil over high heat. Add the flour and remove from the heat. Stir until the dough forms a shiny mass. Using a mixer, beat the dough at low speed for 2 to 3 minutes, just until slightly cooled. Increase the speed to medium and beat in the eggs, one at a time, beating well between additions; be sure to scrape down the saucepan.
- Transfer the dough to a pastry bag fitted with a 3/4-inch plain tip. Pipe twelve 1 1/2 inch mounds onto each sheet. Using a moistened finger, round the tops of the dough. Bake for about 25 minutes, until the puffs are golden, shifting the sheets halfway through.
- Poke a 1/4-inch-deep hole into the side of each puff and return them to the oven. Turn off the oven, leave the door ajar and let the puffs cool and dry out for 2 hours.
CREAM PUFFS WITH CHOCOLATE SAUCE RECIPE | MYRECIPES
From myrecipes.com
Servings 14Total Time 35 mins
- Grease a large baking sheet with 1 teaspoon butter; sprinkle evenly with 1/2 teaspoon water. Set aside.
- Bring 3/4 cup water and 1/3 cup butter to a boil, stirring constantly, in a saucepan over medium-high heat; remove from heat, and quickly stir in flour mixture. Beat mixture with a wooden spoon until mixture is smooth and leaves the sides of pan, forming a ball of dough. Gradually add beaten eggs to dough, beating well until mixture is smooth and glossy. Drop dough by rounded 1/8-cupfuls (about 14 mounds) evenly onto the prepared baking sheet.
- Bake at 400° for 20 minutes or until puffy and golden brown. Pierce 1 side of each cream puff with a knife to allow steam to escape; let cool on baking sheet on a wire rack.
CREAM PUFFS WITH CHOCOLATE SAUCE - RECIPE | TASTYCRAZE.COM
From tastycraze.com
5/5 (4)Category Other DessertsCuisine French CuisineTotal Time 1 hr 25 mins
- Heat the oven to 428°F (220°C) and oil 2 baking dishes. Boil the water and put in the butter and a pinch of salt. Once the butter melts, remove from the heat and pour in all of the flour at once. Stir intensely until the dough begins to separate from the walls of the pot.
- Add the whipped eggs and knead well. Pour the mixture into a pastry bag. Spray out 12 eclairs into the baking dishes and smear on some whipped egg on them. Bake for 10 min, then lower the heat to 356°F (180°C) and bake for another 20 min.
- Turn off the oven, open the door and leave the cream puffs inside for 10 min. Melt the chocolate with the sugar in a water bath. Open the cream puffs slightly and fill them with the cream, pour on the chocolate sauce and serve.
PROFITEROLES RECIPE | CREAM PUFFS WITH CHOCOLATE SAUCE ...
From monpetitfour.com
4.6/5 (20)Total Time 1 hrCategory DessertCalories 195 per serving
- Preheat the oven to 425°F. Line a baking sheet with a sheet of parchment paper or a silicone mat.
- In a small saucepan over medium heat, warm the water, unsalted butter, granulated sugar, and salt. Warm until the butter has melted.
- Remove the saucepan from the heat and stir in the all-purpose flour. Once the flour has been mixed in, move the saucepan back over the heat and reduce the heat to low. Stir the dough until it's smooth, shiny, and doesn't stick to the bottom or sides of the saucepan (about 1-2 minutes). It's very important to make sure the dough is not sticking at all, as this ensures that you've removed much of the moisture in the dough.
- Turn off the heat and move the saucepan onto your counter. Add in your eggs, one at a time, mixing them into the dough well before adding the other egg. It may seem a bit difficult to mix the egg into the dough but after several seconds of vigorous beating, they'll get mixed in and the dough will look smooth and paste-like again rather than glossy and clumpy. Once the eggs are incorporated, you can fill a pastry bag fitted with a large round tip and pipe the batter out in medium size mounds (about 1 1/2 inches wide).
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CREAM PUFFS WITH DARK-CHOCOLATE SAUCE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Cuisine FrenchTotal Time 55 minsServings 10Calories 265 per serving
- Preheat oven to 400 degrees F. Grease and flour large cookie sheet or spray it with a nonstick spray that contains flour.
- Remove saucepan from heat. Vigorously stir in flour all at once until mixture forms ball and comes away from side of pan.
- Add eggs, one at a time, beating well after each addition, until batter becomes smooth and satiny.
CARAMEL-CHOCOLATE CREAM PUFFS RECIPE - REAL SIMPLE
From realsimple.com
5/5 (55)Total Time 16 minsServings 4Calories 534 per serving
- Defrost the cream puffs according to the label directions. In a small saucepan, over medium-high heat, bring 3/4 of the caramel sauce to a boil. Boil for 1 minute or until the sauce thickens into a chewy glaze.
- Holding a cream puff with tongs or speared on a fork, dip one side of the puff into the caramel, then place on a dessert plate. Repeat with the remaining puffs, arranging 4 on each plate.
- A few minutes before serving, warm the hot fudge sauce over low heat. Spoon it around the plated cream puffs.
- For a Valentine's Day touch, drop 3 small dollops of the remaining unboiled caramel sauce into the hot fudge sauce on each plate. With a toothpick, draw a line through the drops to form hearts.
CREAM PUFFS - BETTER HOMES & GARDENS
From bhg.com
5/5 (10)Total Time 1 hr 5 minsServings 12Calories 238 per serving
- Preheat oven to 400 degrees F. Grease a baking sheet. In a medium saucepan combine water, butter, and salt. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition.
- Drop 12 heaping tablespoons of dough onto prepared baking sheet. Bake for 30 to 35 minutes or until golden and firm. Transfer cream puffs to a wire rack and let cool.
- Cut tops from puffs; remove soft dough from inside. Fill with whipped cream, pudding, or ice cream. Replace tops. If desired, sift powdered sugar over tops.
SALTED-CARAMEL CREAM PUFFS WITH WARM CHOCOLATE SAUCE ...
From foodandwine.com
5/5 Total Time 1 hr 15 minsServings 8
- In a medium bowl, whisk the egg with the egg yolks, cornstarch and 1/2 cup of the milk until smooth. In a small saucepan, heat the remaining 1 1/2 cups of milk over low heat; keep warm.
- In a medium saucepan, combine the half-and-half, cocoa, corn syrup and sugar. Bring to a boil over moderate heat, stirring occasionally. Remove from the heat. Stir in the butter and chocolate until melted and the sauce is smooth.
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