Dark Chocolate Sauce With Fresh Berries Recipes

BERRIES WITH CHOCOLATE SAUCE

Steps:

• Preheat the oven to 475 degrees. Set angel food cake slices on a baking sheet and toast in oven to make less spongy. Rinse and hull the strawberries and cut them in half (or rinse and dry the raspberries.)
• Bring sugar, rum, water and chocolate to a simmer (sauce will be thin.) Remove from heat, add butter and cream.
• Set angel food cake in center of plate; top with strawberries. Drizzle chocolate sauce over the top.

CHOCOLATE PASTA WITH CHOCOLATE HAZELNUT CREAM SAUCE, WHITE CHOCOLATE SHAVINGS AND FRESH BERRIES

Steps:

• For the pasta: Sift together the flour, cocoa and sugar. Add a pinch salt and mound the flour mixture in a large bowl or on a clean work surface. Hollow out the center, making a well in the middle of the flour with steep sides. Break the eggs into the well. Add the chocolate syrup and vanilla. Gently mix together with a fork. Gradually start incorporating the flour by pulling in the flour from the sides of the well. As you incorporate more of the flour, the dough will start to take shape. Once it gets thick, you can use a spatula to incorporate the rest of the flour.
• If the dough is too dry, add a little water. If the dough is too wet or sticky, add a little flour. Once the dough comes together, knead the dough on a clean work surface until it becomes smooth, about 8 minutes. Shape into a disc, cover with plastic wrap and let rest in the fridge, 20 to 30 minutes.
• Divide your rested dough into quarters and work with one piece at a time, covering your other pieces to keep them moist. Flour each piece lightly, shape it into a rectangular shape and put it through a pasta sheeter attachment, starting at the widest setting. Run the dough once through the largest setting, fold it into thirds and run it through one more time. Then run the pasta through the sheeting attachment once on every number, stopping at 5 or 6, depending on how thick you would like it. Lightly flour the rolled out pasta sheet and fold in half. Take your chef knife and cut ribbons about a 1/2-inch thick, then unravel the pasta ribbons and place on a floured baking sheet to keep from sticking.
• For the sauce: Bring the heavy cream to a simmer in a heavy-bottomed saucepan over medium-high heat and stir in the chocolate-hazelnut spread. Add a pinch salt and continue whisking until the sauce is creamy. Remove from the heat and reserve.
• Cook the chocolate pasta in a large pot of boiling water, 3 minutes. Immediately remove the pasta from the water and toss gently with the sauce and a little of the pasta cooking water to help with the consistency.
• Mound the pasta and sauce on dessert plates and garnish with the fresh berries, a dollop of creme fraiche, white chocolate shavings and skinless toasted chopped hazelnuts, to garnish.

BERRIES WITH CHOCOLATE SAUCE

Steps:

• Preheat the oven to 475 degrees. Set angel food cake slices on a baking sheet and toast in oven to make less spongy. Rinse and hull the strawberries and cut them in half (or rinse and dry the raspberries.)
• Bring sugar, rum, water and chocolate to a simmer (sauce will be thin.) Remove from heat, add butter and cream.
• Set angel food cake in center of plate; top with strawberries. Drizzle chocolate sauce over the top.

BERRIES & CHOCOLATE SAUCE FOR ICE CREAM

Steps:

• In a large bowl, toss berries with vodka and sugar. Refrigerate, covered, overnight., Place chocolate and butter in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate and butter; stir with a whisk until smooth. Cool 15 minutes., Serve berry mixture over ice cream. Drizzle with chocolate sauce and sprinkle with almonds.

DARK CHOCOLATE SAUCE

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.

RASPBERRY CHOCOLATE SAUCE

Steps:

• Puree raspberries in a food processor or blender. Press through a fine sieve; set aside. , In a saucepan, combine cocoa and cream. Add sugar, corn syrup, butter and raspberries; mix well. Bring to a boil over medium heat, stirring often. Boil for 8 minutes without stirring. Remove from the heat. Cool at least 15 minutes before serving. , Spoon over ice cream, pound cake or brownies. Refrigerate leftovers in a covered container for up to 1 month.

ICED BERRIES WITH HOT CHOCOLATE SAUCE

Steps:

• Make the sauce. Pour the cream into a small saucepan and break in the chocolate. Heat gently, stirring, until the chocolate melts into a smooth sauce. Take care not to overheat or the chocolate will seize into a hard lump. Remove from the heat and stir in the rum, if using.
• Scatter the frozen berries on 4 dessert plates or in shallow bowls. Pour the hot chocolate sauce over the fruits and serve immediately, as the fruits start to defrost.