Best Chocolate Orange Almond Sundae Sauce Recipes

Orange Chocolate Sauce image

Provided by Sydney Mike

Categories Sauces

Time 15m

Yield 1 1/3 cups, 10 serving(s)

Number Of Ingredients 8

3/4 cup heavy cream
1/4 cup light corn syrup
1/4 cup granulated sugar
1 orange, zest of (removed in strips)
4 ounces bittersweet chocolate, coarsely chopped
1 ounce unsweetened chocolate, coarsely chopped
2 tablespoons unsalted butter, cold, cut into 1/2-inch pieces
2 tablespoons Grand Marnier (optional)

Steps:

In a medium-sized, heavy saucepan, combine cream, corn syrup, sugar & zest, & cook over medium-high heat, stirring, until sugar dissolves & liquid is slightly reduced, about 3 minutes.
Remove from heat & let cool.
When cooled, remove zest & cook over metium heat just until hot.
Turn off the heat, then add chocolates & let sit for 5 minutes without stirring, until melted.
Whisk until smooth, then add butter & whisk again until smooth.
If using the Grand Marnier, whisk it in, at this time, then serve hot or warm.
Will keep, tightly covered, in the refrigerator for up to 2 weeks, but it will need to be reheated before serving.

Orange Cream Pop Sundae image

Provided by Food Network

Categories dessert

Time 50m

Yield 4 sundaes

Number Of Ingredients 12

2 pints vanilla ice cream
Orange Magic Chocolate Sauce, recipe follows
Chocolate-Dipped Clementine Segments, recipe follows
4 fresh mint sprigs
1/2 cup coconut oil
1 tablespoon corn syrup
1 1/2 teaspoons orange or clementine zest
5 drops orange gel food coloring
1 1/4 cups chopped white chocolate or white chocolate chips
1/2 cup chopped dark chocolate or dark chocolate chips
2 clementines, peeled and separated into segments
1/2 teaspoon flaky sea salt

Steps:

Divide the ice cream among 4 bowls. Top the ice cream with the Orange Magic Chocolate Sauce; wait 30 seconds for the sauce to harden. Garnish each dish with 3 Chocolate-Dipped Clementine Segments and a sprig of mint.
Set up a double boiler by placing a small bowl over a small pot with a little bit of water, making sure the water does not touch the bottom of the bowl. Heat the pot over low heat and bring the water to a very light simmer.
Combine the coconut oil, corn syrup, zest and food coloring in the bowl. Warm over low heat until the oil is melted. Allow the zest to steep in the oil for a few minutes. Turn off the heat, add the chocolate and let sit until the chocolate begins to melt. Whisk until well combined and smooth. Pour the sauce over your favorite ice cream and it will harden within 15 to 30 seconds.
Line a baking sheet with parchment paper or a silicone baking mat.
Set up a double boiler by placing a small bowl over a small pot with a little bit of water, making sure the water does not touch the bottom of the bowl. Heat the pot over low heat and bring the water to a very light simmer.
Put the chopped chocolate in the bowl and heat, stirring occasionally, until melted. Remove from the heat.
Carefully dip half of a clementine segment into the melted chocolate, letting the excess chocolate drip off. Place on the prepared baking sheet and sprinkle lightly with the sea salt. Repeat with remaining clementine segments. Let set about 30 minutes.

Chocolate-Orange Ice Cream Sundaes image

Provided by Todd Taverner

Yield Serves 4

Number Of Ingredients 5

3/4 cup whipping cream
1/4 cup light corn syrup
2 teaspoons grated orange peel
8 ounces bittersweet (not unsweetened) or semisweet chocolate chopped
1 pint orange sorbet and cream

Steps:

Bring whipping cream, corn syrup and grated orange peel to simmer in heavy medium saucepan. Reduce heat to low. Add chocolate and whisk until melted and smooth. Cool mixture to lukewarm. (Sauce can be prepared 2 weeks ahead. Cover and refrigerate. Rewarm over low heat before continuing.)
Scoop ice cream into dishes. Spoon sauce over and serve.