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Chocolate sauces, chocolate custard recipes, and recipes for white chocolate sauces.You can use these sauces as a dipping sauce for chocolate fondue recipes or pour over profiteroles, waffles, crepes, ice creams, as well as brownies and hot puddings.
These sauce and custard recipes are a wonderful finishing touch for your chocolate baking and cooking.
This first one is a rich chocolate recipe - good for all kinds of desserts and puddings: Ingredients 100g plain chocolate, finely chopped 60g of unsalted butter 100ml of water - if a creamier chocolate finish is required substitute cream for the water. For a rich taste to the recipe you can also replace some of the water with a tablespoon of brandy, rum or other favourite liqueur. Put the chopped chocolate and butter into a heatproof bowl, set over a pan of steaming but not boiling water, and stir frequently until melted and very smooth. Remove from the heat and stir well until glossy and slightly thickened; as the sauce cools it will become thicker. serves 4-6 portions.
The quality of the chocolate makes all the difference, so buy the best quality of white chocolate you can find. Ingredients 200g good quality white chocolate, finely grated 200ml of double cream 80ml milk Put the chocolate into a heatproof bowl set over a pan of hot water; - see melting methods. Do not let the bottom of the bowl touch the water. Also, remember that white chocolate is harder to cook with, as it is more unstable. Pour the cream and milk into a small, heavy-based pan and heat until scalding hot but not quite boiling. Remove from the heat. Pour the milk mixture, in a steady thin stream, into a serving jug, whisking constantly to make a smooth sauce. Serve immediately. Here is a sophisticated white chocolate sauce ideal for a dinner dessert, for crepes filled with a fruity filling. Ingredients
150ml double cream 50g butter 45ml caster sugar 175g white chocolate, chopped into small pieces 30ml orange-flavoured liqueur finely grated rind from 1 orange Pour the cream into a heavy-based pan. Cut up the butter and add it to the pan as you heat gently, stirring the mixture occasionally as the butter melts. Add the chocolate to the cream. Continue to stir over a low heat until the chocolate is melted. Stir in the rind and leave the liqueur till the last minute; let it warm gently, remove the saucepan from the heat and enjoy.
This chocolate recipe can be poured warm over vanilla ice cream or profiteroles; it's lovely with poached pears, or try it on chocolate crepes. Makes about 350ml - enough for 4-6 servings
Ingredients 45ml granulated sugar 120ml of water 175g of bittersweet chocolate, chopped into small pieces 25g unsalted butter, diced 60-90ml of single cream 2.5ml vanilla essence Combine the sugar and water in a heavy-based pan. Bring to the boil over a medium heat, stirring constantly until all the sugar has dissolved. Add the chocolate and butter to the syrup and stir with a wooden spoon to begin to melt the chocolate and butter, then remove from the heat and stir until the the mixture is smooth. Stir in the single cream and vanilla essence.
This very quick rich sauce is ideal for ice cream, steamed puddings and profiteroles. You can flavour it with rum, brandy, or coffee liqueur; or make it thinner and less rich by using single cream, or cream mixed half-and-half with milk or coffee. Ingredients 125ml double cream 85g of chocolate ˝tsp of vanilla essence Serves 4-6 Put the cream into a small heavy-based pan and heat gently, stirring frequently. When the cream comes to the boil, remove from the heat. Let it cool for a minute, then stir in the chopped chocolate. Stir gently until smooth, stir in the vanilla essence, and serve immediately,
This is the classic chocolate custard for steamed puddings. Ingredients 450ml full-cream milk 3 tablespoons cocoa powder 60g caster sugar 1 tablespoon cornflour 2 egg yolks serves 4-6
Put all but two tablespoons of the milk into a large, heavy-based pan and heat until almost boiling. Sift the cocoa, sugar and cornflour into a heatproof bowl, stir in the egg yolks and the two tablespoons of cold milk to form a thick paste. Then pour in the hot milk and stir to mix it into a smooth mixture. Strain the mixture back into the pan and stir constantly over a low heat until the mixture thickens - do not let it boil or the custard will spoil and curdle. Remove from the heat and use immediately, or keep warm before serving.
Glossy chocolate sauce and bittersweet chocolate sauce are wonderful recipes that make great variations for a chocolate fondue recipe. Ingredients 115g caster sugar 60ml water 175g plain chocolate, chopped into small pieces 25g unsalted butter 30ml of brandy or orange juice Put the caster sugar and water in a heavy-based pan and heat gently, stirring occasionally with a wooden spoon until all the sugar has dissolved. Stir in the chocolate until melted, then add the butter the same way. Do not allow the sauce to boil. Stir in the brandy or orange juice as desired and serve warm.
Ingredients 150ml double cream 50g butter 50g vanilla sugar 175g plain chocolate, chopped into small pieces 30ml brandy Heat the cream with the butter and sugar in a bowl over a saucepan of barely simmering water. Stir until smooth, then leave to cool. Add the chocolate to the cream mixture. Stir over simmering water until it is melted and thoroughly combined. Stir in the brandy a little at a time, then cool to room temperature.
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