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Bittersweet Chocolate Sauce
Gourmet January
1993
6 ounces fine-quality bittersweet chocolate, chopped
3 tablespoons water
1/4 cup heavy cream
2 tablespoons Kahlúa or other coffee liqueur, or to taste
In a heatproof bowl set over a saucepan of simmering water melt the
chocolate with the water and cream, stirring until the mixture is smooth,
and stir in the
Kahlúa. The sauce may be made 1 week in advance, kept
covered and chilled, and reheated.
Makes about 1 cup sauce.
Bittersweet Chocolate-Kona Coffee Sauce
 The Kitchen Sessions with Charlie Trotter
by Charlie Trotter, 1999, Ten Speed Press
“When
this sauce is chilled it can be scooped into balls
and dusted with cocoa to
make truffles.”
Yield: about 2
cups
1 cup heavy cream
1/4 ounce espresso-grind kona coffee
1/4 cup sugar
7 ounces bittersweet chocolate, chopped
Place the cream, espresso, and sugar in a saucepan
and bring to a
simmer. Add the chocolate, remove from the heat, and stir
until
smooth. Serve immediately or refrigerate for up to 1 week and
warm before serving.
Double Chocolate
Sauce
 Desserts to Die For
Marcel Desaulniers with Jon Pierre Peavey, September 1995,
Simon & Schuster Trade
4 ounces semisweet chocolate, broken into 1/2-ounce pieces
4 ounces unsweetened chocolate, broken into 1/2-ounce pieces
2 cups heavy cream
1/2 cup granulated sugar
4 tablespoons unsweetened cocoa, sifted
2 tablespoons dark crème de cacao
1 teaspoon pure vanilla extract
Place both the semisweet and unsweetened chocolate in a 3-quart
stainless steel bowl. Heat the heavy cream and sugar in a 3-quart
saucepan over
medium-high heat. When hot, stir to dissolve the sugar.
Bring to a boil . Remove from the
heat and add the sifted cocoa,
whisking until smooth. Add the dark crème de cacao and the
vanilla,
stirring to incorporate. Pour the hot cream mixture over the chocolate
and allow
to stand for 5 minutes. Whisk vigorously until smooth. Cool
the sauce in an ice-water bath
to a temperature of 40 to 45 degrees F,
about 15 minutes. Transfer to a plastic container,
securely cover, and
refrigerate for up to 5 days. Before serving, warm the sauce in a
double boiler. Serve warm or at room temperature. Yields 3 1/3 cups.
Old-Fashioned
Fudge Sauce
 The Silver Palate Good Times Cookbook
Julee Rosso, Sheila Lukins, Sarah L. Chase, February 1985,
Workman Publishing Co., Inc.
6 tablespoons unsalted butter
3 ounces unsweetened chocolate, chopped
4 ounces German's sweet chocolate, chopped
1/2 cup sugar
1 tablespoon instant coffee powder
5 ounces evaporated milk
1/3 cup heavy cream
1 teaspoon vanilla extract
1. Melt the butter in a medium-size saucepan. Remove from heat and
stir in both chocolates, sugar, coffee, evaporated milk and cream. Heat
to boiling over
medium-high heat, stirring constantly. Reduce heat to
low and simmer for 10 minutes,
stirring constantly. Remove from heat
and stir in the vanilla.
2. Serve the sauce immediately or refrigerate covered up to 2
weeks.
Warm the sauce in the top of a double boiler over simmering water.
Makes about
1
1/2
cups.
Rich Hot Fudge
Sauce
Gourmet Archives
3 ounces fine quality bittersweet chocolate, chopped
2/3 cup unsalted butter, cut into bits
1/2 cup unsweetened cocoa powder, sifted
1/2 cup sugar
1/2 cup firmly packed dark brown sugar
2/3 cup heavy cream
In heavy saucepan melt chocolate and butter over moderately low
heat, stirring. Stir in the cocoa powder, sugars and cream. Bring mixture
just to a boil,
stirring, and simmer it, stirring, until t is smooth and sugar
is dissolved. The sauce
keeps, covered and chilled, for 1 month. Reheat
sauce in metal bowl set over pan of barely
simmering water, stirring, until
it is smooth.
Grasshopper
Chocolate Sauce
Richard Sax
Gourmet December
1986
1 cup heavy cream
1 tablespoon light corn syrup
7 ounces semisweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
3 tablespoons crème de menthe
2 tablespoons crème de cacao
1 tablespoon cold unsalted butter
In a small heavy saucepan heat the cream and the corn syrup over
moderate heat until the mixture just comes to a simmer and add the
chocolate, stirring.
Set the pan over a larger saucepan of simmering
water and stir the mixture until the
chocolate is melted and the mixture
is smooth. Remove the pan from the heat and stir in
the crème de
menthe and crème de cacao. Stir in the butter, let the sauce cool for
3
minutes, and serve it over mint chip or chocolate ice cream. Any
remaining sauce may be
kept, covered and chilled, and reheated in
a double boiler. Make about 2 1/4 cups.
Framboise Fudge Sauce
Bon Appetit June 1987
5 ounces extra-bittersweet or semisweet chocolate, coarsely
chopped
1 ounce unsweetened chocolate, coarsely chopped
1/2 cup plus 2 tablespoons seedless raspberry preserves
1 teaspoon instant espresso powder
6 tablespoons (or more) whipping cream
1/4 cup Framboise
Melt chocolates and preserves with espresso in top of double boiler
over simmering water, stirring occasionally. Blend in 6 tablespoons
cream and 1/4 cup
Framboise and heat through. (Can be prepared
1 week ahead and refrigerated. Rewarm over
barely simmering
water, stirring occasionally.) Add more cream if necessary to thin
to pourable consistency. Cool slightly.
Featured Archive Recipes:
Chocolate Sauce
(Jacques Torres)
Schrafft's Hot Fudge Sauce
Boozy Caramel Sauce
Index - Chocolate Recipe
Archives
Index - Miscellaneous Dessert
Recipes
The Pantry
Recipe Archives Index
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