Velvet Chocolate Sauce Recipes
VELVET CHOCOLATE SAUCE
Number Of Ingredients 6
Steps:
- In a 2-quart saucepan over low heat, cook and stir sugar and water until sugar dissolves. Add chocolate chips and butter or margarine. Stirring frequently over medium heat, cook until smooth. Stir in corn syrup. Remove from heat.Stir in vanilla. Serve warm over ice cream or dessert of your choice.Store tightly covered in refrigerator. Reheat before using. Sauce will keep for a long time.
Nutrition Facts : Nutritional Facts Serves
VELVET CHOCOLATE SAUCE
I don't even know where I got this recipe. It tastes wonderful on vanilla ice cream and is very easy to make. If you are concerned about using corn syrup this recipe works equally well using honey as a substitute.
Provided by LARavenscroft
Categories Sauces
Time 5m
Yield 2 1/3 cups, 8 serving(s)
Number Of Ingredients 6
Steps:
- In a 2-quart pan over low heat, combine sugar and water and cook until sugar is dissolved.
- Add chocolate chips and butter; stir until smooth.
- Remove from heat and stir in corn syrup.
- Stir in vanilla.
- Serve over ice cream.
- Store tightly covered in refrigerator.
Nutrition Facts : Calories 338.8, Fat 15.5, SaturatedFat 9.3, Cholesterol 7.6, Sodium 43.6, Carbohydrate 55.8, Fiber 2.5, Sugar 41.2, Protein 1.8
RED VELVET CHOCOLATE CHIP COOKIES
I love making these cookies around Christmas and Valentine's day. They look so pretty and taste so rich of chocolate.
Provided by Chef V
Categories Desserts Cookies International Cookie Recipes Canadian Cookie Recipes
Time 1h30m
Yield 15
Number Of Ingredients 13
Steps:
- Whisk flour, cocoa powder, baking soda, baking powder, and salt together in a bowl.
- Beat butter with an electric mixer until fluffy, about 2 minutes; beat in brown sugar and white sugar until smooth, about 1 minute. Beat egg, milk, and vanilla extract into butter mixture; beat in food coloring until uniformly colored.
- Stir flour mixture into butter mixture gradually with electric mixer on low speed until combined; stir in 1 cup chocolate chips. Cover bowl with plastic wrap; place in the refrigerator for 1 hour or up to overnight.
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Roll dough into 2-inch balls; place on prepared baking sheets and flatten slightly.
- Bake in the preheated oven until edges are lightly browned, about 10 minutes. Sprinkle cookies with a few additional chocolate chips; allow to cool completely.
Nutrition Facts : Calories 205.3 calories, Carbohydrate 28.9 g, Cholesterol 28.8 mg, Fat 9.9 g, Fiber 1.1 g, Protein 2.8 g, SaturatedFat 5.9 g, Sodium 232.3 mg, Sugar 10.6 g
VELVET SAUCE
This sauce goes great on just about any vegetable. You can also you it to pour over old buttermilk biscuits for a quick lunch or snack.
Provided by CoffeeMom
Categories Sauces
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Melt butter in saucepan.
- Blend in flour but do NOT brown.
- Stir in broth and heavy cream.
- Cook quickly until sauce bubbles and thickens.
- Add salt and pepper to taste.
- Serve!
Nutrition Facts : Calories 400.5, Fat 36, SaturatedFat 22.2, Cholesterol 113.1, Sodium 638.2, Carbohydrate 14, Fiber 0.4, Sugar 0.6, Protein 6.1
RED VELVET AND WHITE CHOCOLATE CHUNK COOKIES
Made these for Christmas this year and it's a keeper!
Provided by lscribbet
Categories Chocolate Chip Cookies
Time 50m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
- Beat butter in a mixing bowl with an electric mixer until fluffy. Slowly mix in cake mix and flour until combined. Add egg and beat until mixed completely. Add white chocolate chunks and mix until well combined, about 1 minute.
- Form dough into 1-inch balls and place on the prepared sheet.
- Bake in the preheated for 8 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely, 25 to 30 minutes..
Nutrition Facts : Calories 249.7 calories, Carbohydrate 27.1 g, Cholesterol 31.3 mg, Fat 14.9 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 8.7 g, Sodium 128.8 mg, Sugar 8.5 g
VELVET CHOCOLATE SAUCE
Number Of Ingredients 6
Steps:
- In a 2-quart saucepan over low heat, cook and stir sugar and water until sugar dissolves. Add chocolate chips and butter or margarine. Stirring frequently over medium heat, cook until smooth. Stir in corn syrup. Remove from heat.Stir in vanilla. Serve warm over ice cream or dessert of your choice.Store tightly covered in refrigerator. Reheat before using. Sauce will keep for a long time.
Nutrition Facts : Nutritional Facts Serves
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