Chocolate Sauce Recipes | Taste Recipes https://www.tasteofhome.com/recipes/dishes-beverages/dessert-sauces-toppings/chocolate-sauces/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Fri, 17 Jan 2025 20:03:29 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Chocolate Sauce Recipes | Taste Recipes https://www.tasteofhome.com/recipes/dishes-beverages/dessert-sauces-toppings/chocolate-sauces/ 32 32 Rich Hot Fudge Sauce https://www.tasteofhome.com/recipes/rich-hot-fudge-sauce/ Fri, 17 Jan 2025 20:03:29 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102566

Ingredients

  • 3/4 cup butter, cubed
  • 1 cup heavy whipping cream
  • 1-1/3 cups packed brown sugar
  • 1/4 cup sugar
  • 1 cup baking cocoa
  • 1/2 cup plus 2 tablespoons light corn syrup
  • Pinch salt
  • 2 ounces unsweetened chocolate, chopped
  • 1 tablespoon vanilla extract
  • 1 to 2 teaspoons rum extract
Text Ingredients

Directions

  1. Place butter and cream in a heavy saucepan; cook and stir over medium-low heat until butter is melted. Add sugars; cook and stir until dissolved, 3-4 minutes.
  2. Add cocoa, corn syrup and salt; cook and stir until blended, about 3 minutes. Stir in chocolate until melted. Reduce heat to low; cook and stir until mixture reaches desired thickness, 10-15 minutes.
  3. Remove from heat; stir in extracts. Serve warm. Refrigerate leftovers.

Nutrition Facts

2 tablespoons: 166 calories, 9g fat (6g saturated fat), 25mg cholesterol, 103mg sodium, 21g carbohydrate (18g sugars, 1g fiber), 1g protein.

]]> Simple Turtle Cheesecake https://www.tasteofhome.com/recipes/simple-turtle-cheesecake/ Fri, 17 Jan 2025 19:43:15 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101314

Ingredients

  • 1 frozen New York-style cheesecake (30 ounces), thawed
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup heavy whipping cream, divided
  • 3 tablespoons chopped pecans, toasted
  • 1/4 cup butter, cubed
  • 1/2 cup plus 2 tablespoons packed brown sugar
  • 1 tablespoon light corn syrup
Text Ingredients

Directions

  1. Place cheesecake on a serving plate. Place chocolate chips in a small bowl. In a small saucepan, bring 1/4 cup cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Cool slightly, stirring occasionally. Pour over cheesecake; sprinkle with pecans. Refrigerate until set.
  2. In a small saucepan, melt butter; stir in brown sugar and corn syrup. Bring to a boil. Reduce heat; cook and stir until sugar is dissolved. Stir in remaining cream and return to a boil. Remove from heat. Serve warm with cheesecake or, if desired, cool completely and drizzle over cheesecake.

Nutrition Facts

1 slice: 585 calories, 40g fat (20g saturated fat), 94mg cholesterol, 276mg sodium, 53g carbohydrate (23g sugars, 1g fiber), 7g protein.

]]> White Chocolate Sauce https://www.tasteofhome.com/recipes/white-chocolate-sauce/ Thu, 03 Oct 2024 11:59:13 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2055590

Ingredients

  • 2/3 cup heavy whipping cream
  • 2 tablespoons butter
  • 8 ounces white baking chocolate, chopped
Text Ingredients

Directions

  1. In a small saucepan, heat cream and butter over medium heat until bubbles form around the edges, stirring occasionally; do not boil. Add white chocolate and remove from the heat (do not stir). Let stand for 5 minutes; stir until smooth.

Nutrition Facts

2 tablespoons: 188 calories, 15g fat (10g saturated fat), 24mg cholesterol, 39mg sodium, 15g carbohydrate (15g sugars, 0 fiber), 2g protein.

]]> White Chocolate Ganache https://www.tasteofhome.com/recipes/white-chocolate-ganache/ Sat, 28 Sep 2024 03:02:35 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2051687

Ingredients

  • 12 ounces white baking chocolate, chopped
  • 1/2 cup heavy whipping cream
Text Ingredients

Directions

  1. In top of a double boiler or a metal bowl over hot water, heat chocolate and heavy whipping cream until smooth. Cool, stirring occasionally, to room temperature, about 30 minutes. Beat with an electric mixer until ganache is double in volume, about 2 minutes.

Nutrition Facts

2 tablespoons: 132 calories, 9g fat (6g saturated fat), 8mg cholesterol, 17mg sodium, 14g carbohydrate (14g sugars, 0 fiber), 2g protein.

]]> Delicious Chocolate Sauce https://www.tasteofhome.com/recipes/delicious-chocolate-sauce/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/delicious-chocolate-sauce/

Ingredients

  • 1/2 cup butter, cubed
  • 4 ounces unsweetened chocolate, chopped
  • 3 cups sugar
  • 1/2 teaspoon salt
  • 1 can (12 ounces) evaporated milk
  • 1 teaspoon vanilla extract
Text Ingredients

Directions

  1. In a small heavy saucepan, melt butter and chocolate over low heat; stir in sugar and salt. Gradually stir in milk; cook and stir until sugar is dissolved. Remove from heat; stir in vanilla.
  2. Serve warm or at room temperature (sauce will thicken upon cooling). Store, covered, in refrigerator.

Nutrition Facts

2 tablespoons: 87 calories, 1g fat (1g saturated fat), 3mg cholesterol, 47mg sodium, 20g carbohydrate (20g sugars, 0 fiber), 1g protein.

]]> Chocolate Zucchini Cake with Custard Sauce https://www.tasteofhome.com/recipes/chocolate-zucchini-cake-with-custard-sauce/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/chocolate-zucchini-cake-with-custard-sauce/

Ingredients

  • 1-3/4 cups sugar
  • 1/2 cup canola oil
  • 1/4 cup butter, softened
  • 1/2 cup buttermilk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 cups finely shredded zucchini
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup sliced almonds
  • CUSTARD SAUCE:
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 3 cups whole milk
  • 3 egg yolks
  • 3 tablespoons butter
  • 1/4 teaspoon almond extract
Text Ingredients

Directions

  1. Preheat oven to 325°. Grease and flour a 10-in. plain or fluted tube pan. In another bowl, beat sugar, oil and butter until well blended. Gradually beat in buttermilk, eggs and vanilla.
  2. In another bowl, whisk flour, cocoa, baking soda, cinnamon and cloves; gradually beat into sugar mixture. Stir in zucchini, chocolate chips and almonds.
  3. Transfer to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool.
  4. For sauce, in a large saucepan, mix sugar, flour and cornstarch. Whisk in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
  5. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Gently stir in butter and extract. Serve warm with cake. Cover and refrigerate leftover sauce.

Greasing Fluted (Bundt) Tube Pans

To remove cakes easily, use solid shortening to grease plain and fluted tube pans. 
]]> Croissant Pudding with Chocolate Kahlua Sauce https://www.tasteofhome.com/recipes/croissant-pudding-with-chocolate-kahlua-sauce/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/croissant-pudding-with-chocolate-kahlua-sauce/

Ingredients

  • 6 croissants, torn into pieces
  • 4 large egg yolks
  • 2 large eggs
  • 3 cups heavy whipping cream
  • 2-1/4 cups sugar
  • 1-1/2 cups half-and-half cream
  • 4-1/2 teaspoons vanilla extract
  • 1-1/2 teaspoons salt
  • SAUCE:
  • 2 ounces unsweetened chocolate, coarsely chopped
  • 2 tablespoons butter
  • 1 cup sugar
  • 1/2 cup evaporated milk
  • Dash salt
  • 3 tablespoons Kahlua (coffee liqueur)
Text Ingredients

Directions

  1. Divide croissant pieces among nine greased 10-oz. ramekins or custard cups. Place on baking sheets.
  2. In a large bowl, combine the egg yolks, eggs, cream, sugar, half-and-half, vanilla and salt. Pour over croissant pieces; let stand for 15 minutes or until croissants are softened. Bake at 325° for 40-45 minutes or until a knife inserted in the center comes out clean.
  3. For sauce, in a small saucepan, melt chocolate and butter over medium-low heat. Add the sugar, milk and salt; cook and stir for 3-4 minutes or until thickened. Remove from the heat; stir in Kahlua. Serve with warm pudding.

Nutrition Facts

1 each: 894 calories, 51g fat (31g saturated fat), 303mg cholesterol, 795mg sodium, 99g carbohydrate (81g sugars, 2g fiber), 10g protein.

]]> Bones & Blood https://www.tasteofhome.com/recipes/bones-blood/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/bones-blood/

Ingredients

  • 5 large egg whites
  • 1/2 cup cake flour
  • 1/2 cup ground almonds
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • Dash salt
  • 4 drops yellow food coloring, optional
  • 3/4 cup plus 2 tablespoons sugar
  • SAUCE:
  • 1-1/4 cups heavy whipping cream
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup strawberry jelly
  • Red food coloring, optional
Text Ingredients

Directions

  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, combine the flour, almonds, cinnamon, cloves and nutmeg.
  2. Add the vanilla, cream of tartar, salt and, if desired, food coloring to the egg whites. Beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Fold in flour mixture.
  3. Cut a 1/2-in. hole in the corner of a pastry or plastic bag. Fill bag with egg white mixture. Pipe 4-in. logs onto parchment-lined baking sheets. Pipe two 1/2-in. balls at both ends of each log. Bake at 300° for 25-30 minutes or until firm to the touch. Remove to wire racks. Store in an airtight container.
  4. In a small microwave-safe bowl, combine the cream, chocolate chips and jelly. Microwave on high in 30-second intervals until melted; stir until smooth. Tint red if desired. Cool to room temperature and serve with bones. Refrigerate leftover sauce.

Nutrition Facts

1 cookie with 2 teaspoons sauce: 78 calories, 4g fat (2g saturated fat), 10mg cholesterol, 14mg sodium, 10g carbohydrate (8g sugars, 0 fiber), 1g protein.

]]> Chocolate Sauce https://www.tasteofhome.com/recipes/chocolate-sauce/ Fri, 15 Sep 2017 01:13:00 +0000 http://origin-www.tasteofhome.com/recipes/chocolate-sauce/

Ingredients

  • 1/2 cup butter
  • 2 ounces unsweetened chocolate
  • 2 cups sugar
  • 1 cup half-and-half cream or evaporated milk
  • 1/2 cup light corn syrup
  • 1 teaspoon vanilla extract
Text Ingredients

Directions

  1. In a large heavy saucepan, melt butter and chocolate; stir until smooth. Add the sugar, cream and corn syrup. Bring to a boil, stirring constantly. Boil for 1-1/2 minutes. Remove from the heat.
  2. Stir in vanilla. Serve warm or cold over ice cream or pound cake. Refrigerate leftovers.

Nutrition Facts

2 tablespoons: 127 calories, 5g fat (3g saturated fat), 14mg cholesterol, 48mg sodium, 21g carbohydrate (18g sugars, 0 fiber), 0 protein.

]]> Chocolate Pudding Cake https://www.tasteofhome.com/recipes/brownie-pudding/ Fri, 15 Sep 2017 01:13:00 +0000 http://origin-www.tasteofhome.com/recipes/brownie-pudding/

Ingredients

  • SAUCE:
  • 1/2 cup packed brown sugar
  • 1/4 cup baking cocoa
  • 1-1/2 cups boiling water
  • CAKE:
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup baking cocoa
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 large egg, beaten
  • 1/3 cup whole milk
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup semisweet chocolate chips
  • Whipped cream or vanilla ice cream
Text Ingredients

Directions

  1. In a saucepan, combine sauce ingredients and keep warm.
  2. In a bowl, combine flour, sugar, cocoa, baking powder and salt. In a small bowl, combine egg, milk, butter and vanilla; add to dry ingredients and stir until moistened. Fold in chocolate chips. Pour into a greased 1-1/2-qt. baking dish. Pour warm sauce over batter. Do not stir. Bake at 350° for 35-40 minutes or until cake is firm and floats in sauce. Let rest 10 minutes. Serve warm with whipped cream or ice cream.

Nutrition Facts

1 each: 211 calories, 6g fat (3g saturated fat), 28mg cholesterol, 158mg sodium, 38g carbohydrate (26g sugars, 2g fiber), 3g protein.

]]> Chocolate Praline Torte https://www.tasteofhome.com/recipes/chocolate-praline-torte/ Fri, 15 Sep 2017 01:13:00 +0000 http://origin-www.tasteofhome.com/recipes/chocolate-praline-torte/

Ingredients

  • 1 cup packed brown sugar
  • 1/2 cup butter
  • 1/4 cup heavy whipping cream
  • 3/4 cup coarsely chopped pecans
  • 1 package devil's food cake mix (regular size)
  • TOPPING:
  • 1-3/4 cups heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • Chocolate curls, optional
Text Ingredients

Directions

  1. In a large saucepan, combine brown sugar, butter and cream. Stir over low heat until butter is melted. Pour into two greased 9-in. round baking pans. Sprinkle with pecans; set aside.
  2. Prepare cake mix according to package directions. Carefully pour batter over pecans. Bake at 325° for 35-45 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes; invert onto wire racks to cool completely.
  3. For topping, beat cream in a bowl until soft peaks form. Add sugar and vanilla; beat until stiff.
  4. Place one cake layer, pecan side up, on a serving plate. Spread with half of the topping. Top with second cake layer and remaining topping. Sprinkle with chocolate curls if desired. Store in the refrigerator.
]]> Chocolate Ice Cream Topping https://www.tasteofhome.com/recipes/chocolate-ice-cream-topping/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/chocolate-ice-cream-topping/

Ingredients

  • 1/3 cup water
  • 1/4 cup sugar
  • 1 tablespoon butter
  • 3/4 cup semisweet chocolate chips
  • 1/2 teaspoon vanilla extract
  • Ice cream, sliced bananas and maraschino cherries
Text Ingredients

Directions

  1. In a small saucepan, bring the water, sugar and butter to a boil. Boil for 2 minutes. Remove from the heat; add the chocolate chips and vanilla. Whisk until chips are melted and mixture is smooth. Serve warm over ice cream with bananas and a cherry.

Nutrition Facts

2 tablespoons: 113 calories, 6g fat (4g saturated fat), 4mg cholesterol, 16mg sodium, 16g carbohydrate (15g sugars, 1g fiber), 1g protein.

]]> White Chocolate Cheesecake https://www.tasteofhome.com/recipes/contest-winning-white-chocolate-cheesecake/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/contest-winning-white-chocolate-cheesecake/

Ingredients

  • 7 whole cinnamon graham crackers, crushed
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • FILLING:
  • 4 packages (8 ounces each) cream cheese, softened
  • 1/2 cup plus 2 tablespoons sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • 4 large eggs, room temperature, lightly beaten
  • 2 large egg yolks, room temperature, lightly beaten
  • 8 ounces white baking chocolate, melted and cooled
  • STRAWBERRY SAUCE:
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/2 cup water
  • 1-1/2 cups chopped fresh strawberries
  • Red food coloring, optional
  • Melted white chocolate:
Text Ingredients

Directions

  1. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the side of a greased 10-in. springform pan.
  2. In a large bowl, beat the cream cheese, sugar, flour and vanilla until well blended. Add eggs and egg yolks; beat on low speed just until combined. Stir in white chocolate. Pour over crust. Place pan on a baking sheet.
  3. Bake at 350° for 45-50 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
  4. For sauce, in a large saucepan, combine the sugar, cornstarch and water until smooth. Add strawberries. Bring to a boil; cook and stir until thickened. Remove from the heat; stir in a few drops of food coloring if desired. Cool.
  5. Spread strawberry sauce over top of cheesecake; drizzle with melted white chocolate. Refrigerate leftovers.

Nutrition Facts

1 piece: 572 calories, 41g fat (25g saturated fat), 205mg cholesterol, 348mg sodium, 46g carbohydrate (38g sugars, 1g fiber), 10g protein.

]]> Cinnamon Chocolate Nachos https://www.tasteofhome.com/recipes/cinnamon-chocolate-nachos/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/cinnamon-chocolate-nachos/

Ingredients

  • 6 flour tortillas (8 inches)
  • 7 tablespoons butter, melted, divided
  • 6 tablespoons sugar, divided
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup heavy whipping cream
  • 1/3 cup packed brown sugar
  • 1 ounce unsweetened chocolate, chopped
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chopped pecans
Text Ingredients

Directions

  1. Brush both sides of tortillas with 4 tablespoons butter. Combine 2 tablespoons sugar and cinnamon; sprinkle over one side of each tortilla. Stack tortillas, sugared side up; cut into 12 wedges. Arrange in a single layer on baking sheets. Bake at 350° for 12-14 minutes or until crisp.
  2. Meanwhile, in a heavy saucepan, combine the cream, brown sugar and remaining butter and sugar. Bring to a boil over medium heat, stirring constantly. Cook and stir for 5 minutes or until slightly thickened. Remove from the heat; stir in chocolate and vanilla. Cool slightly.
  3. Arrange half of the tortilla wedges on a large serving platter. Drizzle with half of the chocolate sauce; sprinkle with half of the pecans. Repeat layers.

Nutrition Facts

6 piece: 260 calories, 17g fat (8g saturated fat), 31mg cholesterol, 198mg sodium, 27g carbohydrate (12g sugars, 1g fiber), 3g protein.

]]> German Chocolate Upside Down Cake https://www.tasteofhome.com/recipes/german-chocolate-upside-down-cake/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/german-chocolate-upside-down-cake/

Ingredients

  • 1 package (4 ounces) German sweet chocolate
  • 1/2 cup water
  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 2-1/2 cups sifted all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • TOPPING:
  • 1 cup packed brown sugar
  • 1 cup sweetened shredded coconut
  • 1/4 cup butter, cubed
  • 1-1/4 cups water
  • 2 cups miniature marshmallows
  • 1 cup coarsely chopped pecans or walnuts
Text Ingredients

Directions

  1. In a large heavy saucepan, melt chocolate in water over low heat, stirring until smooth. Cool.
  2. In a large bowl, cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add chocolate and vanilla. Beat in sour cream. Combine the flour, baking soda and salt; gradually add to creamed mixture. Beat for 2 minutes (batter will be thick); set aside.
  3. For topping, sprinkle brown sugar and coconut into a greased 13x9-in. baking pan. Melt butter in water; add to pan and mix with sugar and coconut. Sprinkle with marshmallows and nuts. Carefully spoon batter over topping.
  4. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares and invert onto serving plates.

Nutrition Facts

1 piece: 448 calories, 21g fat (11g saturated fat), 73mg cholesterol, 283mg sodium, 61g carbohydrate (43g sugars, 2g fiber), 5g protein.

]]> Poached Pears with Chocolate Sauce https://www.tasteofhome.com/recipes/poached-pears-with-chocolate-sauce/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/poached-pears-with-chocolate-sauce/

Ingredients

  • 2 medium firm pears
  • 2 cups water
  • 3/4 teaspoon clear vanilla extract
  • 1 cinnamon stick (2 inches)
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons sugar
  • 1 tablespoon baking cocoa
  • 1 teaspoon cornstarch
  • 1/8 teaspoon ground cinnamon
  • 6 tablespoons 2% milk
Text Ingredients

Directions

  1. Core pears from bottom, leaving stems intact. Peel pears. Cut 1/4 in. from bottom to level if necessary. Place in a large saucepan; add the water, vanilla, cinnamon stick and nutmeg. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until pears are almost tender.
  2. Meanwhile, in a small saucepan, combine the sugar, cocoa, cornstarch and cinnamon. Gradually whisk in milk until smooth. Bring to a boil over medium-high heat; cook and stir for 1-2 minutes or until thickened and bubbly. Cool.
  3. Drain pears; place on dessert plates. Drizzle with chocolate sauce.

Nutrition Facts

1 serving: 187 calories, 2g fat (1g saturated fat), 3mg cholesterol, 23mg sodium, 43g carbohydrate (32g sugars, 5g fiber), 3g protein.

]]> Buttermilk Bread Pudding with Caramel Creme Fraiche https://www.tasteofhome.com/recipes/buttermilk-bread-pudding-with-caramel-creme-fraiche/ Sun, 24 Sep 2017 23:58:00 +0000 http://origin-www.tasteofhome.com/recipes/buttermilk-bread-pudding-with-caramel-creme-fraiche/

Ingredients

  • 8 cups cubed day-old French bread, crusts removed
  • 5 large eggs
  • 3 cups buttermilk
  • 1 can (15 ounces) cream of coconut
  • 1 cup sweetened shredded coconut
  • 1 cup pineapple preserves
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 3/4 cup heavy whipping cream
  • 1/2 cup sour cream
  • 1/2 cup caramel ice cream topping
  • 1 tablespoon rum or 1 teaspoon rum extract
  • Toasted sweetened shredded coconut, optional
Text Ingredients

Directions

  1. Place bread in a greased 13x9-in. baking dish. In a large bowl, combine the eggs, buttermilk, cream of coconut, coconut, preserves, sugar and cinnamon. Pour mixture over bread cubes. Let stand for 15 minutes or until bread is softened. Bake, uncovered, at 350° for 55-65 minutes or until a knife inserted in the center comes out clean.
  2. In a large bowl, beat the cream, sour cream, caramel topping and rum until soft peaks form. Serve with warm or cooled bread pudding. Sprinkle with toasted coconut if desired.

Nutrition Facts

1 each: 380 calories, 15g fat (11g saturated fat), 94mg cholesterol, 210mg sodium, 56g carbohydrate (42g sugars, 1g fiber), 6g protein.

]]> Quick & Easy Chocolate Sauce https://www.tasteofhome.com/recipes/quick-easy-chocolate-sauce/ Tue, 26 Sep 2017 00:03:00 +0000 http://origin-www.tasteofhome.com/recipes/quick-easy-chocolate-sauce/

Ingredients

  • 12 ounces (2 cups) semisweet chocolate chips
  • 1 cup heavy whipping cream
  • 3/4 cup sugar
Text Ingredients

Directions

  1. In a small heavy saucepan, combine all ingredients. Bring to a boil over medium heat, stirring constantly. Boil and stir 2 minutes.
  2. Store in airtight containers in the refrigerator. Warm gently before serving.

Quick & Easy Chocolate Sauce Tips

What is the difference between chocolate sauce and syrup?

The difference between chocolate sauce and syrup is that chocolate sauce is made with heavy cream and sugar and is often thicker than chocolate syrup, which is typically made with corn syrup.

How long does homemade chocolate sauce last?

Homemade chocolate sauce will last in the fridge in a tightly sealed jar for up to 2 weeks.

What should I use this homemade chocolate sauce for?

There are many things chocolate sauce can be used for! Drizzle it on top of peanut butter pie, spoon it over pancakes and use it as a topping for ice cream. Even better yet...when that chocolate craving hits, treat yourself to a spoonful right out of the jar! Research contributed by Mark Neufang, Taste Recipes Culinary Assistant

Nutrition Facts

2 tablespoons: 169 calories, 11g fat (6g saturated fat), 18mg cholesterol, 7mg sodium, 21g carbohydrate (19g sugars, 1g fiber), 1g protein.

]]> Mini Chocolate Cakes with Caramelized Bananas https://www.tasteofhome.com/recipes/mini-chocolate-cakes-with-caramelized-bananas/ Mon, 05 Mar 2018 19:30:00 +0000 http://origin-www.tasteofhome.com/recipes/mini-chocolate-cakes-with-caramelized-bananas/

Ingredients

  • 5 ounces bittersweet chocolate, chopped
  • 1/2 cup unsalted butter
  • 4 large eggs, room temperature
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/4 cup all-purpose flour
  • Baking cocoa
  • CARAMELIZED BANANAS:
  • 2 tablespoons unsalted butter
  • 2 medium bananas, cut into 1-inch slices
  • 2 tablespoons sugar
  • SAUCE:
  • 1 cup white wine or unsweetened apple juice
  • 1/2 cup sugar
  • 2 ounces bittersweet chocolate, chopped
Text Ingredients

Directions

  1. Preheat oven to 400°. In a microwave, melt chocolate and butter; stir until smooth. Cool. Beat eggs, sugar, vanilla and salt on high speed until thick and pale, about 5 minutes. Sift in flour; mix just until combined. Fold in chocolate mixture.
  2. Spoon batter into 8 buttered 4-oz. ramekins dusted with cocoa. Place ramekins on a baking sheet. Bake until a toothpick inserted in centers comes out clean, 12-15 minutes. Run a small knife around sides of ramekins. Invert onto cooling rack; let stand 5 minutes. Remove ramekins; place cakes on individual plates.
  3. For bananas, melt butter in a large skillet over medium heat. Toss banana slices with sugar until well coated; arrange in a single layer in skillet. Do not stir bananas until bottoms are golden brown, 4-5 minutes. Turn; cook until second side is golden brown, 4-5 minutes longer. Remove from heat. Place bananas on plates with cakes.
  4. For sauce, heat wine and sugar in a small saucepan over medium heat. Bring to a boil. Reduce heat; simmer until slightly thickened, about 10 minutes. Remove from heat; cool slightly. Whisk in chocolate. Pour over cakes.

Test Kitchen tip
  • You can make these in muffin cups if you don't have ramekins but you'll need to turn them over immediately after they come out of the oven so they don't stick.

    • Nutrition Facts

    1 serving: 458 calories, 26g fat (15g saturated fat), 131mg cholesterol, 76mg sodium, 38g carbohydrate (30g sugars, 2g fiber), 6g protein.

    ]]>