Best Glossy Chocolate Sauce Recipes

GLOSSY CHOCOLATE SAUCE

Steps:

• 1. Heat corn syrup and chocolate over low heat, stirring frequently, until chocolate is melted; remove from heat.
• 2. Stir in butter and vanilla. Serve warm or cold. Store covered in refrigerator up to 10 days. Reheat slightly before serving if desired.

CHOCOLATE & APRICOT PUD WITH GLOSSY CHOCOLATE SAUCE

Steps:

• Butter a 1.2 litre/2 pint pudding basin and put a circle of greaseproof paper in the base. Put the apricots in a small pan and add the brandy. Bring slowly to the boil, then simmer, turning the apricots occasionally until all the brandy has soaked in. Leave until cool enough to handle.
• Tip the ground almonds into a bowl, then sift over the cocoa, flour and baking powder and mix everything together.
• In another bowl, beat the butter and sugar together for 2-3 minutes until light and fluffy.Gradually beat in the eggs and milk.
• Chop half the apricots into small pieces. Chop the chocolate into large chunks. Lightly stir the flour mixture into the cake mix, followed by the apricots and chocolate.
• Put the remaining whole apricots into the bowl and spoon over the honey. Add the pudding mixture and smooth the top. Cover with double thickness buttered greaseproof paper and tie down. Trim off the excess paper, then overwrap in foil, tucking the ends under the edges of the paper.
• Put the basin into a large pan and pour boiling water into the pan, to come halfway up the sides of the basin. Cover and steam for 21⁄2 hours, until it feels firm. (The pudding can be made to this stage up to 2 days ahead. Reheat by steaming for 1 hour, or microwave on medium for 6-8 minutes.)
• Towards the end of the cooking time, make the sauce. Break up the chocolate and put in a small pan with the cream and brandy if using. Warm gently, stirring lightly until smooth and glossy.
• Cool the pudding in the bowl for 10 minutes, then turn out and serve with the chocolate sauce and cream or good vanilla ice cream.

GLOSSY CHOCOLATE SAUCE

Steps:

• Combine chocolate, place over double boiler, stir until melted. Whisk in syrup and water, incorporating well. Serve warm.

GLOSSY CHOCOLATE SAUCE

Steps:

• Place the sugar and 1/4 cup water in saucepan and heat gently, stirring occasionally, until the sugar is dissolved.
• Stir in the chocolate, a few squares at a time, until melted, then add the butter in the same way. Do not let the sauce boil. Stir in the brandy or orange juice and serve warm.

GLOSSY CHOCOLATE SAUCE

Steps:

• 1. Heat corn syrup and chocolate over low heat, stirring frequently, until chocolate is melted remove from heat.2. Stir in butter and vanilla. Serve warm or cold. Store covered in refrigerator up to 10 days. Reheat slightly before serving if desired.*Spreads with at least 65% vegetable oil can be used.NUTRITION FACTS: 1 Tablespoon Calories 90 (Calories from Fat 25) Fat 3g (Saturated 2g) Cholesterol 0mg Sodium 30mg Carbohydrate 17g (Dietary Fiber 1g) Protein 0g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 0% DIET EXCHANGES: 1 Fruit 1/2 FatFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.