Thursday, January 31, 2008

Homemade Chocolate Sauce

3.5 oz dark chocolate, broken into squares
1/4 cup thickened cream
1 tablespoon Kahlua, optional

Place chocolate and cream in a microwavesafe jug. Microwave, uncovered, on HIGH (100%) power for 2 to 3 minutes, stirring every minute with a metal spoon or until smooth. Stir in Kahlua, if desired.
Serve with ice-cream or our banana split. Sauce will keep for 2 weeks in the fridge.

Friday, January 18, 2008

Hot Fudge Sauce

2 cups semisweet chocolate chips
1 cup butter
4 cups confectioners' sugar
2 2/3 cups evaporated milk
1 teaspoon vanilla extract
1/8 teaspoon salt
In a large saucepan, combine the chocolate chips and butter. Cook and stir over low heat until melted.
Gradually mix in the sugar and milk. Increase heat to a boil. Cook, stirring constantly, for 8 minutes. Remove from heat, and then stir in vanilla and salt. Serve warm. Store in refrigerator.

Saturday, January 12, 2008

Chocolate Crackle Sauce

Spoon it over ice cream and it hardens.
4 tablespoons - 1 bar -butter
1 cup finely chopped pecans
4 ounces grated chocolate DirectionsMelt the butter in a small, heavy saucepan, over low heat.
Stirring constantly, add the chopped pecans.
Cook until golden brown.
Remove from heat.
Add the chocolate immediately and stir until the chocolate is melted and smooth.
Serve warm over ice crem.
Top with whipped cream and a cherry