Dark Chocolate Sauce
Dark Chocolate Sauce takes approximately 2 hours and 15 minutes from beginning to end. One portion of this dish contains around 2g of protein, 5g of fat, and a total of 157 calories. This recipe serves 7 and costs 54 cents per serving. Head to the store and pick up water, vanillan extract, unsweetened cocoa powder, and a few other things to make it today. This recipe from Eating Well has 42 fans. It works well as a sauce. It is a good option if you're following a gluten free and dairy free diet. With a spoonacular score of 14%, this dish is not so super. Dark Chocolate Waffles with White Chocolate Custard Sauce and Chocolate-Espresso Whipped Cream, Dark Chocolate Soufflé Cakes With Espresso-chocolate Sauce, and Chocolate-chip Shortcakes with Berries and Dark Chocolate Sauce are very similar to this recipe.
Servings: 7
Preparation duration: 15 minutes
Cooking duration: 120 minutes
Ingredients:
2 1/2 ounces bittersweet chocolate, chopped into 1/4-inch pieces
1/3 cup dark corn syrup
1/3 cup granulated sugar, (use 1-2 tablespoons more for a less-bittersweet sauce)
1/4 teaspoon instant coffee granules
6 1/2 tablespoons unsweetened cocoa powder
2 1/2 teaspoons vanilla extract
1 cup hot water
Equipment:
food processor
sauce pan
Cooking instruction summary:
Combine chocolate, cocoa, sugar and coffee granules in a food processor. Process until finely ground, about 1 minute.Stir together water and corn syrup in a small saucepan; bring just to a boil over medium-high heat. With the food processor running, add the syrup mixture, then vanilla. Continue processing until the sauce is smooth, scraping down the sides as needed. (The sauce will seem thin, but will thicken during cooling.) Transfer to a container and refrigerate until chilled, at least 2 hours. Stir well before serving; if the sauce seems too thick, stir in a little water.
Step by step:
1. Combine chocolate, cocoa, sugar and coffee granules in a food processor. Process until finely ground, about 1 minute.Stir together water and corn syrup in a small saucepan; bring just to a boil over medium-high heat. With the food processor running, add the syrup mixture, then vanilla. Continue processing until the sauce is smooth, scraping down the sides as needed. (The sauce will seem thin, but will thicken during cooling.)
2. Transfer to a container and refrigerate until chilled, at least 2 hours. Stir well before serving; if the sauce seems too thick, stir in a little water.
Nutrition Information:
covered percent of daily need
