DARK CHOCOLATE SAUCE
You don't have to cross chocolate off your dessert menu, thanks to recipes like this one from Deanne Bagley, "It's simple to satisfy you sweet tooth by draping low-fat pound cake or fat-free ice cream with this rich glossy sauce," she writes from Bath, New York. "Use it to make hot chocolate, too...or as a dip for fresh fruit."
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the brown sugar, cocoa and cornstarch. Stir in milk and coffee until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in vanilla. Store in the refrigerator.
Nutrition Facts : Calories 77 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 16mg sodium, Carbohydrate 18g carbohydrate, Fiber 2g fiber), Protein 2g protein.
DARK CHOCOLATE AND CINNAMON FROZEN CUSTARD
This is a gourmet blend of smooth and creamy dark chocolate frozen custard with cinnamon. Garnish with an extra sprinkle of cinnamon and a piece of dark chocolate on top.
Provided by House of Aqua
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes
Time 6h35m
Yield 8
Number Of Ingredients 7
Steps:
- Whisk cream, milk, sugar, and cocoa powder in a saucepan over medium heat until the mixture is thoroughly combined and the sugar has dissolved. Bring almost to a simmer and stir in dark chocolate until melted. Whisk egg yolks into the cream mixture and cook until batter is slightly thickened, 1 to 2 minutes. Transfer to a container, cover, and refrigerate until chilled, at least 6 hours.
- Stir cinnamon into chilled custard batter and freeze in an ice cream machine following manufacturer's instructions. Sprinkle frozen custard with more cinnamon to serve.
Nutrition Facts : Calories 392.6 calories, Carbohydrate 25.1 g, Cholesterol 231.3 mg, Fat 31.9 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 18.6 g, Sodium 40 mg, Sugar 21.3 g
EASY CHOCOLATE CUSTARD
A quick, lower-fat, rich chocolate custard that does not require baking or water baths. No one will ever guess it takes 10 minutes to make! Top with whipped cream before serving.
Provided by moe's cookin'
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy
Time 4h25m
Yield 4
Number Of Ingredients 8
Steps:
- Beat eggs and vanilla extract together in a medium bowl until combined; set aside.
- Whisk milk, sugar, cocoa powder, cornstarch, brandy, and salt together in a saucepan. Cook over medium heat, stirring constantly, until boiling and thickened, 6 to 8 minutes. Reduce heat to low.
- Slowly pour 1/2 of the milk mixture into the beaten eggs while stirring; pour mixture back into the saucepan. Cook, stirring constantly, until thick, 2 to 3 minutes. Do not boil.
- Let custard cool to room temperature, at least 10 minutes. Refrigerate until set, at least 4 hours.
Nutrition Facts : Calories 186.8 calories, Carbohydrate 25.1 g, Cholesterol 102.8 mg, Fat 5.6 g, Fiber 1.8 g, Protein 8.2 g, SaturatedFat 2.7 g, Sodium 159.3 mg, Sugar 18.6 g
CHOCOLATE LOVER'S CUSTARDS
Just one spoonful of this custard, and you'll be hooked and request it for every special occasion. Smooth and rich in taste, it's a dessert staple for anyone fond of chocolate.-Lorraine Caland, Thunder Bay, Ontario
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, heat cream and sugar until bubbles form around sides of pan. Add white chocolate; stir until smooth. Remove from the heat. In a small bowl, whisk egg yolks; stir a small amount of hot cream mixture into egg yolks. Return all to the pan, stirring constantly. Stir in vanilla., Transfer to eight 6-oz. ramekins or custard cups. Place in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 30-35 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., Working one at a time, spread bittersweet chocolate over each custard. Immediately place drops of white chocolate over the top and swirl with a toothpick. Refrigerate for 15 minutes or until chocolate is firm.
Nutrition Facts : Calories 519 calories, Fat 43g fat (25g saturated fat), Cholesterol 260mg cholesterol, Sodium 57mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 1g fiber), Protein 6g protein.
WHITE CHOCOLATE CUSTARD
A fantastic custard to serve with fresh fruits. If you love white chocolate this is a custard for you! Yum! I think this recipe would work just a nicely with milk or dark chocolate also.
Provided by Tisme
Categories Dessert
Time 16m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Place chocolate in a medium heatproof bowl and set aside.
- Combine milk and cream in a medium saucepan and stir.
- over a medium heat until hot but do not allow the mixture to boil.
- Whisk egg yolks, cornflour and sugar in a medium bowl until the mixture is smooth and thick and whisk hot milk mixture, into egg yolk mixture.
- Return mixture to saucepan and whisk constantly, over a low heat for about four minutes, or until custard thickens.
- Pour custard over the chopped chocolate and stir until chocolate is melted.
- Custard can be seved warm or cold.
Nutrition Facts : Calories 396.9, Fat 28.4, SaturatedFat 16.8, Cholesterol 189.3, Sodium 59.4, Carbohydrate 32.1, Fiber 0.2, Sugar 26.6, Protein 5.1
DARK CHOCOLATE WAFFLES WITH WHITE CHOCOLATE CUSTARD SAUCE AND CHOCOLATE-ESPRESSO WHIPPED CREAM
Provided by Bobby Flay
Categories main-dish
Time 2h10m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- For the white chocolate custard sauce: Combine the half-and-half and vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer. Remove from the heat and let cool slightly.
- Whisk together the egg yolks and granulated sugar in a medium bowl until pale yellow. Slowly whisk in some of the warm half-and-half mixture until smooth. Pour the mixture back into the saucepan and cook over medium heat, stirring with a wooden spoon, until it thickens slightly and coats the back of the spoon. Do not boil. Remove from the heat, add the white chocolate and whisk until smooth. Strain into a bowl, cover, and chill until cold.
- For the chocolate-espresso whipped cream: Combine the cream, cocoa nibs and espresso beans in a small saucepan and bring to simmer. Immediately remove from the heat and refrigerate until cold. Strain the cream into a chilled bowl, add the cocoa powder, confectioners' sugar and vanilla and whip to soft peaks.
- For the dark chocolate waffles: Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Whisk together the egg yolks and brown sugar until smooth. Add the buttermilk, oil and vanilla and whisk until combined. Add the wet mixture to the dry mixture and mix until just combined. Fold in the butter and chocolate.
- Whip the egg whites in a medium bowl until soft peaks form. Fold the whites into the batter.
- Heat a waffle iron according to the manufacturer's instructions. Brush the grates with butter and ladle 1/4 cup of batter in each grate, close, and cook until crisp and browned and steam stops coming from the waffle iron, 4 to 5 minutes. Repeat with the remaining batter. Serve with the custard sauce, whipped cream, some strawberries and a dusting of confectioners' sugar.
WHITE CHOCOLATE MOUSSE WITH DARK CHOCOLATE SAUCE
Provided by Susie Campbell
Categories Chocolate Dairy Dessert Fall Chill Bon Appétit Guam Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 5
Steps:
- Stir white chocolate, 1/4 cup cream and 2 tablespoons syrup in heavy small saucepan over low heat until chocolate is melted and smooth. Pour into medium bowl; cool to barely lukewarm. Using electric mixer, beat 3/4 cup cream in medium bowl to medium-firm peaks. Fold cream into white chocolate mixture in 2 batches. Divide mousse among 4 custard cups. Cover and refrigerate until firm, about 4 hours. (Can be prepared 2 days ahead.)
- Bring remaining 6 tablespoons cream and remaining 2 tablespoons corn syrup to simmer in heavy small saucepan over high heat. Reduce heat to low; add bittersweet chocolate and stir until melted and smooth. Cool to room temperature. Spoon enough sauce over each mousse to cover completely. Garnish with mint, if desired.
WHITE CHOCOLATE CUSTARD
A delicious creamy custard which is as simple and quick to make as it is delicious! Ideal for chilly winter evenings, served with puddings or Danish pastries, or any time of year with apple pie, pecan pie - or other pies. Another recipe from the Simply Great Recipes Club website.
Provided by bluemoon downunder
Categories Dessert
Time 8m
Yield 3 cups
Number Of Ingredients 3
Steps:
- In a small saucepan combine the custard powder with a little of the milk to form a smooth paste. Add remaining milk.
- Stir over a medium heat until the custard begins to thicken, reduce the heat and simmer for 1 minute stirring continually.
- Remove from the heat and stir in the white chocolate until all the pieces have melted.
- Serve with Danish pastries, puddings or pies.
- Notes: Replace the white chocolate for milk chocolate or dark chocolate!
Nutrition Facts : Calories 359.2, Fat 21.1, SaturatedFat 12.9, Cholesterol 34.4, Sodium 137.9, Carbohydrate 34.6, Sugar 25.1, Protein 9.2
WHITE AND DARK CHOCOLATE BREAD PUDDING WITH IRISH CREAM SAUCE
Categories Liqueur Milk/Cream Chocolate Egg Dessert Bake Fall Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- For sauce:
- Bring cream, liqueur, sugar, and vanilla to boil in heavy medium saucepan over medium-high heat, stirring frequently. Mix cornstarch and 2 teaspoons water in small bowl to blend; whisk into cream mixture. Boil until sauce thickens, stirring constantly, about 3 minutes. Cool, then cover and refrigerate until cold, about 2 hours. (Can be made 3 days ahead. Keep refrigerated.)
- For bread pudding:
- Combine bread, chocolate, and white chocolate in large bowl; toss to blend. Using electric mixer, beat eggs, 1/2 cup plus 2 tablespoons sugar, and vanilla in another large bowl to blend. Gradually beat in 1 1/2 cups cream and milk. Add cream mixture to bread mixture; stir to combine. Let stand 30 minutes.
- Preheat oven to 350°F. Spray 13x9x2-inch glass baking dish with nonstick spray. Transfer bread mixture to prepared dish, spreading evenly. Drizzle with remaining 1/2 cup cream. Sprinkle with remaining 2 tablespoons sugar. Bake pudding until edges are golden and custard is set in center, about 1 hour. Cool pudding slightly.
- Drizzle bread pudding with sauce and serve warm.
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