Ultimate Raspberry Chocolate Sauce

Ultimate Raspberry Chocolate Sauce

Ingredients:

• 12 oz Frozen raspberries (individually quick-frozen), defrosted
• 3/4 c Dutch-process cocoa
• 3/4 c Heavy cream
• 4 tb Unsalted butter; softened
• 1 1/2 c Sugar
• 1/3 c Light corn syrup

Instructions:

Puree the raspberries in a food processor fitted with a steel blade, then
pass them through a fine strainer. Or pass them through a food mill.
Set aside. In a medium-size heavy saucepan, whisk together the cocoa
and heavy cream. Add the butter, sugar, corn syrup and raspberries
and stir until well blended. Place the pan over medium heat and slowly
bring the mixture to a boil, stirring often. Once it reaches a boil, let it
continue to boil slowly for 8 minutes without stirring. Remove the pan
from the heat and pour the sauce into a container. Let it cool for 15
minutes if serving hot, or cover and refrigerate until needed. It will last
for at least 1 month. The sauce may be reheated slowly. Makes 2 1/2
Cups.

Super Hot Fudge Sauce

Super Hot Fudge Sauce

Ingredients:

• 4 oz Semisweet chocolate; coarsely chopped
• 5 tb Butter; unsalted
• 1/4 c Cocoa
• 3/4 c Sugar
• 3/4 c Water
• 1/4 c Corn syrup
• 2 ts Vanilla

Instructions:

In heavy medium saucepan, combine the chocolate, butter, cocoa,
sugar, water and corn syrup. Whisk over medium high heat until the
chocolate and butter are melted and the sugar is dissolved. When the
sauce just comes to a boil, reduce the heat to low and cook at a low
boil for 8 to 10 minutes; the sauce will thicken as it cools. Add the
vanilla and stir to combine. Store in the fridge tightly covered.

Rich Chocolate Sauce

Rich Chocolate Sauce

Ingredients:

• 6 oz Bittersweet chocolate
• 6 oz Semisweet chocolate
• 1 c Heavy cream
• 1/2 c Coffee
• 1 tb Cognac

Instructions:

Melt everything over a double boiler.

Philly Chocolate Sauce

Philly Chocolate Sauce

Ingredients:

• 1 8 oz pkg. Cream Cheese, cubed
• 1/3 c Milk
• 1 oz Unsweetened Chocolate Squares
• 2 c Sifted powdered sugar
• 1 ts Vanilla

Instructions:

Combine cream cheese, milk and chocolate; stir over low heat until
smooth. Blend in remaining ingredients. Serve over poached pears, ice
cream or cake.
Note this sauce can be refrigerated and then reheated.
Makes 2 cups

Hot Fudge Sauce

Hot Fudge Sauce

Ingredients:

• 2 c Sugar
• 1/3 c Cocoa
• 1/4 c Flour
• 1/4 ts Salt (optional)
• 2 c Milk
• 2 tb Butter
• 1 1/2 ts Vanilla

Instructions:

Mix dry ingredients together in saucepan. Slowly stir in milk. Add
butter. Bring to a boil over medium heat, stirring constantly. Lower
heat and cook 8 minutes, stirring constantly. Remove from heat and
stir in vanilla. Serve warm over ice cream. Makes about 2 1/2 cups.

Fat Free Hot Fudge Sauce

Fat Free Hot Fudge Sauce

Ingredients:

• 3/4 c Sugar; (can be sugar substitute)
• 1/3 c Cocoa;
• 4 ts Cornstarch;
• 1/2 c Evaporated skim milk
• 1 ts Vanilla

Instructions:

In a small saucepan stir together the sugar, cocoa, cornstarch and
evaporated skim milk. Cook and stir constantly until sauce is bubbly
and thick. Cook and stir two minutes more. Remove from heat and stir
in 1 tsp. vanilla. (For sugar-free sauce skip sugar at the start and stir
in NutraSweet spoon on at the end with the vanilla.)

Deluxe Chocolate Sauce

Deluxe Chocolate Sauce

Ingredients:

• 2 c Semisweet chocolate chips
• 1/2 c Butter or margarine
• 1 T Instant coffee powder
• 1/8 t Salt
• 1 T Vanilla
• 2 c Icing sugar
• 1 c Light corn syrup
• 1 c Hot water

Instructions:

Measure first 5 ingredients into saucepan. Heat and stir over medium
heat until smooth. Remove from heat.
Beat in icing sugar, syrup and water until smooth. Pour into jar. Store
in refrigerator. Makes 4 1/2 cups.

Dark Chocolate Sauce

Dark Chocolate Sauce

Ingredients:

• 1 1/2 c Heavy cream
• 2/3 c Dark brown sugar, packed
• 4 oz Bittersweet chocolate, chopped
• 3 oz Unsweetened chocolate, chopped
• 1/4 c Unsalted butter, softened
• 3 tb Amaretto, or to taste

Instructions:

In a small heavy saucepan, combine the cream and brown sugar. Bring
the mixture to a boil over mod-high heat, whisking occasionally, and
boil it, whisking, until sugar is dissolved. Remove pan from heat and
add chocolates, whisking, until they are melted. Whisk in the butter
and the Amaretto. Continue to whisk until the sauce is smooth. Let
cool slightly.

Makes about 3 cups.

Chocolate Sauce Diabetic

Chocolate Sauce Diabetic

Ingredients:

• 1 tb Butter
• 2 tb Cocoa
• 1 tb Cornstarch
• 1 c Skim milk
• 1/2 ts Vanilla
• Artificial sweetener to equal 1/3 cup sugar

Instructions:

Mix all ingredients until well blended in suacepan. Cook over medium
heat stirring constantly until slightly thickened. Remove from heat and
set pan in ice water and stirl until completely cold. Sauce thickens as it
cools. If not cooled over ice, the chocolate sauce will get a pudding-like
skin and be rubbery.

Chocolate Sauce

Chocolate Sauce

Ingredients:

• 1 c Cocoa powder
• 3/4 c Granulated sugar
• 3/4 c Water
• 1/2 c Corn syrup
• 1 t Vanilla

Instructions:

In small saucepan, combine cocoa and sugar. Stir in water and corn
syrup. Place over medium heat; bring to the boil. Boil 2 minutes,
stirring constantly. Remove from heat, stir in vanilla and allow to cool
completely. Sauce will thicken when it cools.

Chocolate Mint Sauce

Chocolate Mint Sauce

Ingredients:

• 3 oz Unsweetened chocolate (3 sq)
• 1/4 c Water
• 1 c Sugar
• 1/2 c Light corn syrup
• 1/8 ts Salt
• 2/3 c Light cream or
• 2/3 c Undiluted evaporated milk
• 1/8 ts Peppermint extract

Instructions:

Place chocolate and water in a deep, 1 1/2-quart, heat- resistant, nonmetallic casserole. Heat, uncovered, in Microwave Oven 45 seconds or
until chocolate is melted. Stir to blend chocolate and water. Add sugar,
corn syrup and salt. Heat, uncovered, in Microwave Oven 9 minutes or
until a candy thermometer reaches 240 degrees F. (If a candy
thermometer is not available, drop a small amount of the mixture into
very cold water. The mixture should form a soft ball which flattens
when removed from the water. DO NOT PLACE THERMOMETER IN
MICROWAVE OVEN.) Stir every minute. Gradually blend in cream and
flavoring. Makes 2 cups

Chocolate Dipping Sauce

Chocolate Dipping Sauce

Ingredients:

• 3 Jars Hershey's hot fudge sauce
• 2 Bottles Hershey's syrup (the kind for making chocolate milk)

Instructions:

Mix all in crock pot and keep warm as long as you need it.
Good for parties, for dipping fruit and pound cake.

Black Chocolate Sauce

Black Chocolate Sauce

Ingredients:

• 1 c Water
• 1 1/2 c Sugar
• 1 c Cocoa powder
• 1 tb Vanilla

Instructions:

Boil water and sugar. Cook 5 minutes. Remove from heat and add
cocoa, stirring constantly. Return to low heat and simmer 5 mins until
cocoa is thoroughly dissolved. Remove from heat and stir in vanilla.

Bittersweet Chocolate Sauce

Bittersweet Chocolate Sauce

Ingredients:

• 1 c Whipping cream
• 2 tb Sugar
• 4 oz Bittersweet Hawaiian chocolate, chopped
• 1 tb Unsalted butter

Instructions:

Combine the cream and sugar in a small saucepan and heat to a boil.
Pour the hot mixture over the chocolate and butter in a medium bowl.
Stir until completely melted and smooth. Strain through a fine wire
mesh strainer into a serving bowl. Serve warm. Reheat in a double
boiler if made in advance and refrigerated.