Best Chocolate Macadamia Nut Sauce Recipes

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WHITE CHOCOLATE AND MACADAMIA NUT BROWNIES WITH HOT FUDGE SAUCE



White Chocolate and Macadamia Nut Brownies With Hot Fudge Sauce image

From Bon Appetit Restaurant Recipes - Goodfellow's - Minneapolis, MN. Chef Stephan Pyles at Goodfellow's says that this brownie "is the brownie of my childhood, only made with white chocolate instead of dark. It's as decadently chocolate as you can possibly get - hot fudge, pieces of white chocolate in the brownie, the butteriness of the macadamias. It's about as rich a dessert as I would dare do."

Provided by Juenessa

Categories     Bar Cookie

Time 55m

Yield 24 serving(s)

Number Of Ingredients 14

1 cup unbleached flour
1/4 teaspoon salt
2 large eggs, room temperature
1/2 cup granulated sugar
7 ounces imported white chocolate, chopped and melted
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
1 cup chopped toasted unsalted macadamia nuts
5 ounces imported white chocolate, coarsely chopped
3/4 cup whipping cream
1/4 cup granulated sugar
5 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter
2 tablespoons light corn syrup

Steps:

  • Brownie:.
  • Preheat oven to 350 degrees F.
  • Butter and flour a 9x13-inch baking pan.
  • Sift flour with salt into bowl.
  • Using electric mixer beat eggs in large bowl.
  • until frothy.
  • Add sugar 1 tablespoon at a time and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted. Gently fold in melted chocolate (mixture may lose volume).
  • Add melted butter and vanilla and stir well (mixture may look curdled).
  • Fold in flour.
  • Fold in nuts and chopped chocolate.
  • Pour batter into prepared pan.
  • Bake until toothpick inserted in center comes out not quite clean, about 25 minutes. Do not overbake.
  • Cool in pan on rack. (Can be prepared 1 day ahead. Store at room temperature.)
  • Cut brownies into squares.
  • Transfer to plates.
  • Pour Hot Fudge Sauce over and serve.
  • Hot Fudge Sauce:.
  • Cook cream and sugar in small heavy saucepan over low heat, stirring until sugar dissolves.
  • Add chocolate and stir until chocolate is melted and smooth.
  • Add butter and corn syrup and stir until butter melts. (Can be prepared 1 day ahead. Cover and let stand at room temperature.) Before serving, stir fudge sauce over low heat until it is heated through.
  • Makes about 1 1/2 cups sauce.

Nutrition Facts : Calories 239.5, Fat 16.8, SaturatedFat 8.3, Cholesterol 42.5, Sodium 47.8, Carbohydrate 21, Fiber 0.6, Sugar 15.4, Protein 2.5

BANANA MACADAMIA NUT BREAD PUDDING W/ WHITE CHOCOLATE SAUCE



Banana Macadamia Nut Bread Pudding W/ White Chocolate Sauce image

Make and share this Banana Macadamia Nut Bread Pudding W/ White Chocolate Sauce recipe from Food.com.

Provided by MixnVixn

Categories     Dessert

Time 9h30m

Yield 10-12 serving(s)

Number Of Ingredients 22

7 eggs, beaten
1/2 cup light brown sugar, packed
1 tablespoon cinnamon, ground
2 tablespoons pure vanilla extract
1 pinch salt
2 cups whole milk
2 cups heavy cream
2 loaves challah, cut into one-inch cubes
1 cup macadamia nuts, chopped
9 tablespoons unsalted butter
1/2 cup light brown sugar, packed
3/4 teaspoon cinnamon, ground
6 firm-ripe bananas, peeled and cut crosswise into 3/4-inch thick slices
1/4 cup granulated sugar
1 1/4 cups whole milk
1 1/2 cups heavy cream
1 vanilla bean, split and seeded
10 ounces white chocolate, chopped
2 tablespoons sugar
2 tablespoons cornstarch
6 egg yolks
3 tablespoons heavy cream

Steps:

  • Butter a 10 x 14-inch baking dish with 1 tablespoon of the butter and set aside.
  • Melt the remaining 8 tablespoons butter in a large skillet over medium heat. Add 1 cup of the brown sugar and the cinnamon and cook, stirring, until the sugar dissolves, about 2 minutes. Add the bananas and cook on both sides, turning, until the bananas start to soften and brown, about 3 minutes. Remove from the heat and let cool.
  • Whisk together the eggs, remaining 1/2 cup brown sugar, cinnamon, vanilla, salt, milk, and cream in a large bowl. Add the cooled banana mixture, nuts, and bread and fold to blend thoroughly. Pour into the prepared baking dish.
  • Cover with foil and set aside in refrigerate over night.
  • Preheat the oven to 325°F Bake for 45 min to 1 hour until firm, remove cover and bake for additional 10 min until top is brown.
  • Cool on a wire rack for 20 minutes.
  • For the white chocolate sauce: bring the 1/4 cup sugar, milk, cream, vanilla seeds and empty bean pod almost to a boil in a med sauce pan then remove the bean pod.
  • In a separate mixing bowl, whisk together the 2 tablespoons sugar, cornstarch and egg yolks in a mixing bowl. Stir until smooth. Gradually add the 3 tablespoons of heavy cream. Add one fourth of the hot milk mixture to the egg yolk mixture. Pour this back into the cream mixture in saucepan.
  • Cook over a gentle heat, whisking continuously to avoid scorching. Cook until the sauce begins to thicken. Remove from heat and pour the sauce back into the mixing bowl through a fine mesh strainer over white chocolate. Mix until chocolate is melted and sauce is smooth. Cool over an ice bath, stirring occasionally (makes 5 cups).
  • To serve, scoop the pudding onto dessert plates. Top each serving with a small scoop of ice cream, drizzle with sauce, and serve immediately.

Nutrition Facts : Calories 1220.3, Fat 76.1, SaturatedFat 38.9, Cholesterol 437.8, Sodium 546.5, Carbohydrate 116.8, Fiber 5.7, Sugar 61.1, Protein 22.5

CRISPY MACADAMIA NUT FRIED ICE-CREAM BALLS WITH CHOCOLATE MACADAMIA NUT SAUCE



Crispy Macadamia Nut Fried Ice-Cream Balls with Chocolate Macadamia Nut Sauce image

Categories     Dessert     Fry     Frozen Dessert     Macadamia Nut     Winter     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 balls, serving 4

Number Of Ingredients 8

For ice-cream balls
1 quart super-premium vanilla ice cream such as Häagen-Dazs
1 1/2 cups macadamia nuts (about 7 ounces)
3 large eggs
6 cups cornflakes (about 7 ounces)
about 5 cups vegetable oil for deep-frying
confectioners' sugar for dusting
Accompaniment:chocolate macadamia nut sauce

Steps:

  • Line a shallow baking pan with wax paper and put pan in freezer 5 minutes. With a 1-ounce ice cream scoop (1 1/2 inches in diameter) scoop out 12 ice-cream balls and transfer to pan. Freeze balls, covered, until very hard, at least 3 hours and up to 8.
  • Preheat oven to 350° F.
  • While ice cream is hardening, in a baking pan toast nuts in one layer in middle of oven until golden, about 10 minutes, and cool. Finely chop nuts and transfer to a shallow bowl.
  • Roll balls in nuts, pressing lightly, until well coated. Freeze balls, covered, until very hard, at least 1 hours and up to 8.
  • In a bowl lightly beat eggs and in another bowl crumble cornflakes. Dip balls in egg, letting excess drip off, and roll in cornflakes to coat. Freeze balls, covered, at least 1 hours and up to 8. Reserve remaining egg and corn flakes, chilling egg.
  • Repeat dipping and coating procedure with reserved egg and cornflakes. Freeze balls, covered, until very hard, at least 3 hours and up to 8.
  • In a 3-quart heavy kettle heat 2 inches oil over moderate heat until a deep-fat thermometer registers 375° F. Working in batches of 2 or 3, fry balls, turning them, about 20 seconds, or until golden and crisp. With a slotted spoon transfer balls to paper towels to drain. Make sure oil returns to 375° F between batches.
  • Dust ice-cream balls with confectioners' sugar and serve immediately with sauce.

SUNDAES WITH CHOCOLATE CARAMEL AND MACADAMIA NUT SAUCE



Sundaes with Chocolate Caramel and Macadamia Nut Sauce image

Categories     Chocolate     Nut     Dessert     Frozen Dessert     Macadamia Nut     Fall     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

1 1/4 cups sugar
1/3 cup bourbon or water
3/4 cup whipping cream
3 tablespoons unsalted butter
1 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 cup macadamia nuts
Vanilla ice cream

Steps:

  • Stir sugar and bourbon in heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium-high. Boil without stirring until mixture turns deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 8 minutes. Remove from heat. Add cream (mixture will bubble up) and whisk until smooth. Return to boil, whisking constantly. Remove from heat, add butter and chocolate and stir until smooth. Mix in nuts. (Can be made 1 week ahead. Cover and chill. Before using, rewarm over low heat, stirring constantly and thinning with small amount of water if necessary.)
  • Serve ice cream with sauce.

CHOCOLATE MACADAMIA NUT SAUCE



Chocolate Macadamia Nut Sauce image

Categories     Sauce     Chocolate     Dessert     Macadamia Nut     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes about 1 1/2 cups

Number Of Ingredients 4

2/3 cup macadamia nuts (about 3 1/2 ounces)
1 ounce fine quality bittersweet chocolate (not unsweetened)
1/2 cup sugar
3/4 cup heavy cream

Steps:

  • Preheat oven to 350°F.
  • In a baking pan toast nuts in one layer in middle of oven until golden, about 10 minutes, and cool. Finely chop nuts and chocolate separately.
  • In a dry heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling pan, until deep golden. Remove pan from heat and carefully add cream down side of pan (mixture will bubble and steam). Simmer mixture, stirring occasionally, until caramel is dissolved. Stir in chocolate and nuts. Cool sauce 10 minutes and in a food processor blend until smooth.
  • Serve sauce warm. Sauce may be made 1 week ahead and chilled, covered. Reheat sauce to warm before serving.

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