Decadent Chocolate Sauce Recipes

EASY CHOCOLATE SAUCE RECIPE

Steps:

• Gather the ingredients.
• In a small saucepan over low heat, cook the chocolate chips along with the whipping cream , stirring constantly. Continue to cook while stirring, until the chocolate chips have melted and the sauce is smooth.
• Remove the sauce from the heat and add the vanilla extract. Stir to blend.
• Serve the sauce warm or cooled over dessert or ice cream .

DECADENT CINNAMON CHOCOLATE SAUCE

Steps:

• Mix agave nectar, cream, espresso powder and roasted cinnamon in medium microwaveable bowl. Microwave on HIGH 1 1/2 minutes or until mixture just comes to boil.
• Add chocolate; stir until chocolate is completely melted and mixture is smooth. Cool slightly before serving.

DECADENT CHOCOLATE CAKE WITH RASPBERRY SAUCE

Steps:

• Heat oven to 325°F. Grease bottom and side of 8-inch springform pan or 9-inch round cake pan with shortening. In 2-quart heavy saucepan, melt 1 cup chocolate chips and 1/2 cup butter over medium heat, stirring occasionally. Cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended; set aside.
• In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in 1/2 cup sugar, 1 tablespoon at a time, until soft peaks form. Using rubber spatula, fold chocolate mixture into egg whites. Spread in pan.
• Bake springform pan 35 to 40 minutes, round cake pan 30 to 35 minutes, or until toothpick inserted in center comes out clean (top will appear dry and cracked). Cool 10 minutes. Run knife along side of cake to loosen; remove side of springform pan. Place cooling rack upside down over cake; turn rack and cake over. Remove bottom of springform pan or round cake pan. Cool completely, about 1 hour.
• Meanwhile, add enough water to reserved raspberry juice to measure 1 cup. In 1-quart saucepan, mix 1/4 cup sugar and the cornstarch. Stir in juice and thawed raspberries. Heat to boiling over medium heat. Boil and stir 1 minute. Place small strainer over small bowl. Pour mixture through strainer to remove seeds; discard seeds. Stir liqueur into mixture; set aside.
• Place cake on serving plate. In 1-quart saucepan, heat glaze ingredients over medium heat, stirring occasionally, until chips are melted. Spread over top of cake, allowing some to drizzle down side. Place whipped cream in decorating bag fitted with star tip. Pipe a rosette on each serving. Serve cake with sauce. Garnish with fresh raspberries.

DELICIOUS CHOCOLATE SAUCE

Steps:

• In a small heavy saucepan, melt butter and chocolate over low heat; stir in sugar and salt. Gradually stir in milk; cook and stir until sugar is dissolved. Remove from heat; stir in vanilla., Serve warm or at room temperature (sauce will thicken upon cooling). Store, covered, in refrigerator.

DECADENT FUDGE SAUCE

Steps:

• In 2-quart saucepan, heat milk, chocolate chips and sugar to boiling over medium heat, stirring constantly; remove from heat.
• Stir in butter and vanilla until sauce is smooth and creamy. Cool about 30 minutes or until sauce begins to thicken. Store covered in refrigerator up to 4 weeks.

DECADENT CHOCOLATE SAUCE

Steps:

• Combine cream and honey, bring to a boil stirring frequently to prevent scorching. Remove from heat. Stir in chocolate chips and vanilla. Let it cool.
• Store in fridge and use within one week.

DECADENT CHOCOLATE SAUCE

Steps:

• Heat condensed milk in a double boiler.
• Mix cocoa powder with a tablespoon of hot water and stir into condensed milk.
• Stir in butter and vanilla extract and heat through over low heat.

DECADENT CHOCOLATE CAKE WITH RASPBERRY SAUCE

Steps:

• Heat oven to 325ºF.
• Grease bottom and side of springform pan, 8x2 1/2 inches, or round pan 9x1 1/2 inches.
• Melt 1 package chocolate chips and 1/2 cup butter in 2-quart heavy saucepan over medium heat; cool 5 minutes.
• Stir in flour until smooth.
• Stir in egg yolks until well blended.
• Beat egg whites in large bowl with electric mixer on high speed until foamy.
• Beat in sugar, 1 tablespoon at a time, until soft peaks form.
• Gently stir chocolate mixture into egg whites.
• Spread in pan.
• Bake springform pan 35 to 40 minutes, round pan 30 to 35 minutes (top will appear dry and cracked) or until toothpick inserted in center comes out clean; cool 10 minutes.
• Run knife along side of cake to loosen; remove side of springform pan.
• Turn cake upside down onto wire rack; remove bottom of springform pan and cool completely, about 1 hour.
• Place on serving plate.
• Heat 1/2 cup chocolate chips, 2 tablespoons butter and the corn syrup over medium heat until chocolate chips are melted.
• Spread over top of cake, allowing some to drizzle down side.
• Place whipped cream in decorating bag fitted with tip.
• Pipe a rosette on each serving. Serve with Raspberry Sauce.
• Garnish with fresh raspberries.
• Raspberry Sauce:.
• Add enough water to reserved juice to measure 1 cup.
• Stir together sugar and cornstarch in 1-quart saucepan.
• Stir in juice and raspberries.
• Heat to boiling over medium heat.
• Boil and stir 1 minute; strain.
• Stir in liqueur.
• Refrigerate any remaining sauce.

DECADENT CHOCOLATE CAKE WITH RASPBERRY SAUCE

Steps:

• Heat oven to 325 . Grease bottom and side of springform pan, 8x2 1/2 inches, or round pan, 9x1 1/2 inches. Melt 1 package chocolate chips and 1/2 cup margarine in 2-quart heavy saucepan over medium heat; cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
• Beat egg whites in large bowl with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Gently stir chocolate mixture into egg whites. Spread in pan.
• Bake springform pan 35 to 40 minutes, round pan 30 to 35 minutes (top will appear dry and cracked) or until toothpick inserted in center comes out clean; cool 10 minutes. Run knife along side of cake to loosen; remove side of springform pan. Turn cake upside down onto wire rack; remove bottom of springform pan and cool completely. Place on serving plate.
• Heat 1/2 cup chocolate chips, 2 tablespoons margarine and the corn syrup over medium heat until chocolate chips are melted. Spread over top of cake, allowing some to drizzle down side. Place whipped cream in decorating bag fitted with tip. Pipe a rosette on each serving. Serve with Raspberry Sauce. Garnish with fresh raspberries.