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Chocolate Sauces
- Chocolate Almond Sauce
- Chocolate-Orange Dessert Sauce
- Chocolate Peppermint Sauce
- Fabulous Hot Fudge Sauce
- Hot Fudge Sauce
- Hot Peanut Fudge Sauce
- Milk Chocolate Mallow Fudge Sauce
- Mint Fudge Sauce
CHOCOLATE ALMOND SAUCE
Linda/BDT Burbank, Ca
(Makes About 1 Cup)Ingredients:
- 1 cup semi-sweet chocolate morsels (1/2 of a 12 oz pkg)
- 1/4 cup whipping cream
- 2 tblsp butter
- 1/8 tsp salt
- 1/4 cup almonds, toasted and coarsely chopped
- 2 tblsp almond flavored liqueur (amaretto)
Instructions: In a heavy-gauge saucepan over low heat, combine chocolate morsels, cream, butter and salt, stirring until smooth; remove from heat. Stir in almonds and liqueur; cool slightly. Serve warm over ice cream. Refrigerate.
Reheating Sauce: Reheat sauce over low heat, stirring until smooth. (Back to Menu)
Linda/BDT Burbank, Ca
(Makes about 1-1/2 cups)Ingredients:
- 1 cup granulated sugar
- 1 can (5-1/2 oz) evaporated milk (not sweetened)
- 1 tblsp light corn syrup
- 2 squares (1 oz) unsweetened or semi-sweet chocolate (for sweeter sauce)
- 3 tblsp butter flavor crisco
- 1 tsp orange peel, finely grated
- 2 tsp orange-flavored liqueur or 1/2 tsp
- orange extract
- 1/4 tsp salt
Instructions: Combine sugar, evaporated milk and corn syrup in a 1-1/2- or 2-quart saucepan. Heat to a full boil over medium-high heat, stirring constantly. Boil for 1 minute, stirring constantly. Reduce heat to low; add chocolate and stir until smooth. Remove from heat. Blend in butter-flavored crisco, orange peel, liqueur and salt.
Serve warm over ice cream or cake. (Back to Menu)
Linda/BDT Burbank, Ca
(Makes about 3 cups)Ingredients:
- 1/4 cup butter (1/2 stick)
- 2 squares (1 oz) unsweetened chocolate
- 1-1/3 cups granulated sugar
- 1/8 tsp salt
- 2/3 cup light cream or half-and-half
- 1/2 tsp vanilla
- 1/2 cup whipping cream, whipped
- 1/2 cup peppermint candy, coarsely chopped
Instructions: Melt butter and chocolate in a heavy saucepan over low heat, stirring occasionally. Remove from heat; stir in sugar and salt gradually, mixing until well combined. (Mixture will be thick and dry). Gradually stir in cream and vanilla. Return to heat. Cook over low heat until sugar is dissolved, about 5 minutes. Cool. Stir in whipped cream and candy. Refrigerate; serve cold over ice cream. (Back to Menu)
Pamela L KarasIngredients:
- 3/4 cup soft brown sugar
- 1/2 cup unsweetened cocoa
- 1 tblsp cornstarch
- 1/2 cup plus 3 tblsp boiling water
- 1 tsp vanilla
Instructions: Place the first 3 ingredients into a 4 cup pyrex measuring cup (or tall sided microwave safe container). Whisk the dry ingredients together until thoroughly mixed and no trace of lumps exists.
Add 1/2 cup + 3 tablespoons boiling water to the dry ingredients and whisk until smooth. Microwave on HIGH for 4 minutes or until quite thick ,stirring midway. Keep a careful watch on it.It should not overflow but it will boil up quite a lot. Remove from microwave and stir in vanilla.Serve.
This sauce refrigerates to an even thicker consistency for use as a cold chocolate sauce or as a dip for sliced fruit and can be reheated to serve hot again.
Note: I recommend using a European-style (non-alkalized) cocoa (not Hershey type) because the flavor of the sauce is better but either will work.
BTW, Cocoa does contain a small amount of fat depending on quality and brand, it is not totally fat free. (Back to Menu)
Linda/BDT Burbank, Ca
(Makes about 2 cups)Ingredients:
- 1 cup semi-sweet chocolate morsels (6 ozs)
- 4 squares (1 oz) semi-sweet chocolate
- 2 tblsp butter or margarine
- 1 can (14 oz) eagle brand sweetened condensed milk
- 2 tblsp water
- 1 tsp vanilla
Instructions: In a heavy saucepan, over medium heat, melt chips and margarine with sweetened condensed milk and water. Cook and stir constantly until thickened, about 5 minutes. Add vanilla.
Serve warm over ice cream or as a fruit dipping sauce. Refrigerate leftovers.
Reheating Sauce: In a small heavy saucepan, combine desired amount of sauce with a small amount of water. Over LOW heat, stir constantly combine all ingredients. Cook on 100 0678:1FAEower (HIGH) 3 to 3- 1/2 minutes, stirring after each minute. Proceed as above. (Back to Menu)
Linda/BDT Burbank, Ca
(Makes about 2 cups)Ingredients:
- 1 pkg (6 oz) semi-sweet chocolate morsels
- 3/4 cup evaporated milk (not sweetened)
- 1/2 cup peanut butter
- 1/2 cup marshmallow creme
- 1/2 cup peanuts, chopped
Instructions: Melt chocolate in a double boiler or in a saucepan over very low heat. Add evaporated milk, peanut butter and marshmallow creme. Beat until thoroughly combined.
Ladle warm sauce over ice cream; garnish with peanuts. (Back to Menu)
Linda/BDT Burbank, Ca
(Makes about 2-1/2 cups)Ingredients:
- 1 pkg (11-1/2 oz) milk chocolate morsels
- 2 cups miniature marshmallows
- 2/3 cup evaporated milk (not sweetened)
- 3 tblsp butter
- 1 tsp vanilla
Instructions: Combine in top of a double boiler over hot (not boiling) water, chocolate morsels, marshmallows, evaporated milk and butter. Stir until morsels and marshmallows are melted and mixture is smooth. Remove from heat; stir in vanilla. Serve warm over ice cream. Over and store in refrigerator.
Reheating Sauce: Reheat sauce in top of a double boiler over hot (not boiling) water before using or microwave on high about 1 minute for each cup of sauce. (Back to Menu)
Linda/BDT Burbank, Ca
(Makes about 2 cups)Ingredients:
- 1 cup semi-sweet chocolate chips
- 4 ozs chocolate coated mint cream patties, broken into pieces
- 1/2 cup evaporated milk (not sweetened)
- 1/2 cup light corn syrup
- 1 tblsp butter
Instructions: In a medium saucepan, combine chocolate chips, mint patties, evaporated milk and corn syrup. Cook over medium-low heat, stirring constantly, until all ingredients are melted. Remove from heat. Stir in butter until melted. Store covered in refrigerator.
Reheat sauce over LOW heat stirring constantly. Serve over ice cream. (Back to Menu)
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