Recipes for "chocolate sauce"

Combine cocoa powder and salt in a small bowl; set aside.

Bring water and sugar to a boil in a saucepan, stirring until sugar is dissolved. Whisk in cocoa mixture slowly until incorporated. Reduce heat to medium; simmer, stirring occasionally, until sauce thickens slightly, about 3 minutes. Remove from heat and stir in vanilla.

Pour sauce into a storage container and let cool at room temperature, uncovered, until thickened. Cover and store in the refrigerator.

Mix water, flour, 1 teaspoon sugar, turmeric, and salt together in a bowl into a thick batter.

Heat oil in a large saucepan or fryer. Dip jackfruit into the batter and deep-fry until golden brown, 2 to 4 minutes.

Bring milk to a boil in a small pot; boil for 2 minutes. Add chocolate; stir until melted and smooth. Add 1 tablespoon sugar; stir until dissolved, about 1 minute. Simmer chocolate sauce over low heat, about 5 minutes.

Place fried jackfruit on a serving plate. Pour chocolate sauce on top.

Leave stems on peeled pears. Sprinkle with lemon juice to prevent browning. Set aside.

In a saucepan large enough to accommodate 4 pears standing upright, combine water and sugar. Place over medium heat, and boil until sugar is dissolved. Stir in vanilla, then place the pears in. Reduce heat, cover, and simmer for 15 minutes. Allow to cool in liquid, then drain.

In the top of a double boiler, combine chocolate, cream and butter. Heat, stirring, until chocolate is melted and smooth. Remove from heat, and stir in coffee liqueur.

Place pears on serving dish, pour chocolate sauce over pears, and garnish with maraschino cherries.

Melt butter in a saucepan over low heat. Add chocolate to butter; cook and stir until chocolate melts completely into the butter and the color is consistent, about 5 minutes.

Slowly stream hot water into the chocolate mixture while stirring continually; add sugar and corn syrup. Continue to cook and stir until the sugar dissolves completely into the liquid, about 10 minutes.

Remove saucepan from heat and stir vanilla extract and salt into the sauce.

Preheat the oven to 350 degrees F (175 degrees C). Grease or line 18 muffin cups with paper liners.

Combine flour, sugar, butter, milk, eggs, vanilla extract, baking soda, and salt in a large mixing bowl. Mix using a rubber spatula until combined; set aside.

Place chocolate chips, milk, and vanilla extract in a microwave-safe bowl. Stir. Microwave until melted, about 30 seconds. Mix together until it is a thick, dark chocolate sauce. Stir into flour mixture until completely combined and light brown in color.

Spoon batter into the prepared muffin cups, filling each 1/2 to 3/4 full. Place a candied pecan onto the top of each muffin.

Bake in the preheated oven until tops spring back when lightly pressed, 25 to 30 minutes.

In a small saucepan, heat molasses and 1/2 cup butter until almost boiling. Remove from heat and let cool slightly. Stir in baking soda, milk and egg.

In a large bowl, sift together flour, ginger, cinnamon and salt. Make a well in the center and pour in the molasses mixture. Mix until smooth.

Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot with chocolate sauce.

To make chocolate sauce: In a saucepan, combine water, 1 cup sugar, cornstarch, cocoa powder and 1 teaspoon salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat and add vanilla and 2 tablespoons butter; stir until smooth.

Place sugar, cocoa powder, and flour into a bowl. Whisk together to remove lumps.

Heat milk, butter, and vanilla extract in a saucepan over medium heat until butter melts.

Whisk dry ingredients into the milk mixture a little at a time. Increase heat to medium-high until mixture comes to a simmer.

Cook, stirring constantly, for exactly 6 minutes, then turn off the heat. Whisk in a pinch of salt.

Serve over ice cream.

Heat the cream with a pinch of salt over medium heat in a small saucepan until tiny bubbles show and begins to lightly and slowly simmer.

Simply Recipes / Annika Panikker

Remove from heat, add the chocolate, and whisk until smooth and fully incorporated.

Transfer the chocolate mix to a fondue pot heated at low or with a low flame, or serve straight from the pot.

Arrange the dip-ables on a platter or plates around the chocolate pot.

Use a fondue fork, bamboo skewer, seafood fork, or salad fork to dip the fruit pieces and other dip-ables into the hot melted chocolate mixture. Eat immediately.

If the fondue begins to feel a little stiff, add a tablespoon of heavy cream and stir. It will help it go a little longer. Eventually, it will cook down though, and you may need to start a new pot.

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Simply Recipes / Annika Panikker

Place chocolate in a microwave-safe bowl. Cook on high for 1 to 2 minutes, stirring frequently, until mostly melted. Transfer chocolate to a heavy-bottomed saucepan over low heat. Stir in sugar, butter, and salt until combined.

Stir in cream, a little at a time, until smooth. Heat through, without boiling, then remove from heat and stir in vanilla. Store sauce in the refrigerator.