Hot Chocolate Espresso Sauce Recipes

CHOCOLATE ESPRESSO SAUCE

Chocolate Espresso Sauce image

Provided by Ruth Cousineau

Categories Condiment/Spread Sauce Coffee Chocolate Dessert Valentine's Day Birthday Shower Party Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 3/4 cup

Number Of Ingredients 5

Ingredients

1/2 tablespoon instant espresso powder
1/3 cup water
1 1/2 tablespoons light corn syrup
1/4 teaspoon vanilla extract
4 ounces bittersweet (60% cacao) chocolate, finely chopped

Steps:

Combine espresso powder, 1/3 cup water, and corn syrup in a small heavy saucepan, and bring it to a boil, stirring.
Remove from heat and stir in vanilla and chocolate, stirring until chocolate is melted and sauce is smooth.

CHOCOLATE SAUCE

Chocolate Sauce image

Just cocoa, sugar, water and vanilla in this quick chocolate sauce.

Provided by sal

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes

Time 10m

Yield 8

Number Of Ingredients 4

Ingredients

.66 cup unsweetened cocoa
1.66 cups white sugar
1 ¼ cups water
1 teaspoon vanilla extract

Steps:

In a medium saucepan over medium heat, combine cocoa, sugar and water. Bring to a boil and let boil 1 minute. Remove from heat and stir in vanilla.

Nutrition Facts : Calories 178.4 calories, Carbohydrate 45.4 g, Fat 1 g, Fiber 2.4 g, Protein 1.4 g, SaturatedFat 0.6 g, Sodium 1.5 mg, Sugar 41.7 g

HOT FUDGE SAUCE

Hot Fudge Sauce image

This thick, glossy sauce makes chocolate syrup taste ho-hum. It's wonderful on the Frozen Chocolate Caramel Parfaits or poured over any flavor of ice cream to create a luscious hot fudge sundae.

Categories Condiment/Spread Sauce Milk/Cream Chocolate Brunch Dessert Super Bowl Quick & Easy Vanilla Winter Birthday Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 2 cups

Number Of Ingredients 8

Ingredients

2/3 cup heavy cream
1/2 cup light corn syrup
1/3 cup packed dark brown sugar
1/4 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
6 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
2 tablespoons unsalted butter
1 teaspoon vanilla

Steps:

Bring cream, corn syrup, sugar, cocoa, salt, and half of chocolate to a boil in a 1 to 1 1/2-quart heavy saucepan over moderate heat, stirring, until chocolate is melted. Reduce heat and cook at a low boil, stirring occasionally, 5 minutes, then remove from heat. Add butter, vanilla, and remaining chocolate and stir until smooth. Cool sauce to warm before serving.

HOT FUDGE SAUCE II

Hot Fudge Sauce II image

This is a great hot fudge sauce to use for almost any chocolate dessert. My mom gave me this recipe with a note that said, 'Use this sauce over brownies and vanilla ice cream to make 'Eskimo Pie Delight'. It was a favorite of mine from college.

Provided by Erin Nesbit

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes

Time 20m

Yield 8

Number Of Ingredients 6

Ingredients

4 (1 ounce) squares unsweetened chocolate
1 cup white sugar
⅛ teaspoon salt
1 tablespoon butter
1 cup heavy cream
½ teaspoon vanilla extract

Steps:

Place chocolate in a microwave safe bowl and cook on high 1 to 2 minutes, stirring frequently, until mostly melted. Transfer to a heavy-bottomed saucepan over low heat and stir in sugar, salt and butter. Stir in cream, a little at a time until smooth. Heat through, without boiling, then remove from heat and stir in vanilla. Store in refrigerator.

Nutrition Facts : Calories 283 calories, Carbohydrate 30 g, Cholesterol 44.6 mg, Fat 19.8 g, Fiber 2.3 g, Protein 2.4 g, SaturatedFat 12.3 g, Sodium 61.2 mg, Sugar 25.2 g

HOT CHOCOLATE ESPRESSO SAUCE

Hot chocolate espresso sauce image

Enjoy this smooth coffee- and booze-laced chocolate sauce with your favourite cake, such as our burnt honey and almond cakes

Provided by Barney Desmazery

Categories Dessert

Time 15m

Number Of Ingredients 5

Ingredients

100ml double cream
75g dark chocolate, chopped into small pieces
25g golden caster sugar
1 tsp espresso powder or 1 espresso shot
1 tbsp of your favourite liqueur - amaretto or frangelica work well (optional)

Steps:

Warm the cream in a small pan over a low heat for a few minutes.
Remove from the heat and stir in the remaining ingredients until you have a smooth sauce. Will keep chilled for up to two days.

Nutrition Facts : Calories 533 calories, Fat 41 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 29 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.04 milligram of sodium

DARK CHOCOLATE ESPRESSO SUNDAE

Dark Chocolate Espresso Sundae image

This dessert is based on the Italian affogato, where espresso coffee is poured over ice cream. Here, Ree has given the recipe a delicious twist, using chocolate.

Provided by Ree Drummond : Food Network

Categories dessert

Time 5m

Yield 1 serving

Number Of Ingredients 5

Ingredients

4 ounces quality dark chocolate
5 ounces espresso or strong coffee, very hot
3 large scoops vanilla bean gelato
1 tablespoon chocolate covered espresso beans, for garnish
2 biscotti

Steps:

Add the chocolate to a heatproof bowl. Pour over the hot espresso and let sit for 1 minute. Stir until completely smooth.
Scoop the gelato into bowls, pour over the espresso ganache and top with the chocolate covered espresso beans. Add the biscotti and enjoy.

ESPRESSO-RICOTTA CREAM WITH CHOCOLATE ESPRESSO SAUCE

Espresso-Ricotta Cream With Chocolate Espresso Sauce image

This cool dessert is silky-sweet ricotta flavored with espresso coffee and spices. The cheese is packed into a pie dish, chilled, and then unmolded onto a cake plate. Cut into wedges and streaked with a warm espresso chocolate sauce. From The Italian Country Table: Home Cooking from Italy's Farmhouse Kitchens by Lynne Rossetto Kasper, and found at splendidtable.com.

Provided by evelynathens

Categories Cheesecake

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 teaspoons unflavored gelatin
1 tablespoon cold water
1/4 cup very strong espresso
1/8 teaspoon ground cinnamon
2 teaspoons vanilla extract
1 lb high-quality whole milk ricotta cheese
1/3 cup sugar
2 ounces bittersweet chocolate, chopped into 1/4-inch chunks
1/4 cup heavy whipping cream, whipped to soft peaks and chilled
2 teaspoons instant espresso powder
1/4 cup hot water
2 tablespoons unsweetened cocoa
1/2 ounce bittersweet chocolate
1/3-1/2 cup sugar
1/2 cup half-and-half
1 teaspoon vanilla

Steps:

Line an 8-inch pie pan with plastic wrap. Combine the gelatin and cold water in a small saucepan. Let stand 5 minutes. Add the espresso and cinnamon. Stir over medium heat to dissolve the gelatin. Remove from the heat and add the vanilla.
Puree the ricotta in a food processor, or press it through a fine sieve. Turn it into a medium bowl and stir in the espresso mixture, sugar, chocolate, and cream. Mix well. Spread in the pie pan, tapping to settle. Cover and chill 8 to 24 hours.
To make the sauce, combine the espresso powder with the hot water in a small saucepan. Stir to dissolve. Blend in the cocoa, chocolate, and 1/3 cup sugar. Stir over low heat until the chocolate melts. Add the half-and-half, and heat until an instant-read thermometer reads 100 degrees. The sauce should be the consistency of thin cream. Remove from the heat and add the vanilla. Taste for sweetness, adding more sugar to taste. The sauce holds well, covered, for an hour or two. Stir as you rewarm it over medium heat before serving.
Serve the ricotta cream cool, not cold, sliced into wedges. Drizzle each portion with 2 tablespoons of the warm sauce.

Nutrition Facts : Calories 291.9, Fat 16.1, SaturatedFat 10.2, Cholesterol 59.6, Sodium 79.2, Carbohydrate 27.2, Fiber 0.6, Sugar 22.7, Protein 10.3

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