Best 3 Decadent Chocolate Sauce Recipes

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Indulge your taste buds in the realm of chocolate decadence with our curated collection of chocolate sauce recipes. From the classic and versatile dark chocolate sauce to the lusciously rich white chocolate sauce, and the irresistibly creamy milk chocolate sauce, these recipes cater to every chocolate lover's desire. Elevate your desserts, ice creams, and pancakes with a drizzle of our velvety smooth chocolate ganache, or create a luscious chocolate fondue for a delightful and indulgent experience. With step-by-step instructions and carefully selected ingredients, these chocolate sauce recipes guarantee a symphony of flavors that will tantalize your senses and leave you craving more. Dive into the world of chocolate indulgence and let your taste buds embark on a journey of pure bliss.

Here are our top 3 tried and tested recipes!

DECADENT DARK CHOCOLATE MOUSSE CAKE WITH RASPBERRY SAUCE



Decadent Dark Chocolate Mousse Cake With Raspberry Sauce image

A recipe from Martha Stewart Desserts, that I added a Raspberry glaze to. She also calls for both light and dark chocolate but I think keeping it all-dark goes better with the Raspberry.

Provided by Chef Pisces

Categories     Dessert

Time 1h

Yield 1 4, 4 serving(s)

Number Of Ingredients 8

2 tablespoons all-purpose flour, sifted
3/4 cup unsweetened alkalized cocoa powder, sifted
6 large eggs
1 1/2 cups sugar
2 tablespoons unsalted butter, melted
3 1/2 cups heavy cream
10 ounces valrhona dark chocolate
1/4 cup raspberry liqueur or 1/4 cup raspberry flavored syrup

Steps:

  • Preheat the oven to 350°F Butter a 9-inch round cake pan. Dust the pan with flour and tap out the excess.
  • Whisk together the flour and cocoa powder in a medium bowl; set aside.
  • Fill a pot one-third full with water and bring to a simmer. Combine the eggs and sugar in the bowl of an electric mixer. Place the bowl over the simmering water and whisk until the mixture is warm to the touch. Transfer the bowl to the mixer stand and, using the whisk attachment, beat on medium speed until the mixture triples in volume and forms a thick ribbon when the whisk is lifted, about 8 minutes. Using a large rubber spatula, gently fold in the flour mixture. Fold in the melted butter. Scrape the batter into the pan and smooth the top.
  • Bake the cake for 20 to 25 minutes, until it has pulled away from the side of the pan and the top springs back when lightly touched. Cool the cake in the pan for 10 minutes. Unmold the cake on a rack and cool completely, right side up.
  • In the bowl of an electric mixer, using the whisk attachment, beat 2 1/2 cups of the heavy cream to soft peaks. Scrape half of the whipped cream into a medium bowl. Cover both bowls and refrigerate.
  • Place the dark chocolate in a large bowls. Bring the remaining 1 cup cream to a boil in a small saucepan. Pour the hot cream over the dark chocolate and set aside till it melts. Once it's nearly melted start gently the mixture until smooth.
  • Let the chocolate mixtures cool for 10 minutes, then fold the chocolate into the remaining whipped cream.
  • Combine 1/4 cup water and 1/2 cup sugar in a small saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar, then mix in the Raspberry Liqueur. Let the syrup cool to room temperature.
  • Using a serrated knife, slice the cake horizontally in half. Cup a strip of parchment paper to line the inside of a 9x4-inch cake ring. Line the mold with the strip and place it on a serving plate. Place a 9-inch cardboard cake round in the bottom of the cake ring. Place the bottom cake round, cut side up, in the ring. Brush the cake generously with the Raspberry syrup. Scrape the dark chocolate mousse onto the cake and smooth it into an even layer. Top with the second cake round, cut side down. Brush the cake generously with Raspberry syrup. Chill the cake for at least 2 hours and up to 24 hours.
  • To unmold the cake, lift it off the plate, holding it with your palm against the cardboard round. Using a hairdryer or warm damp towel, briefly warm the cake ring mold. Lift off the ring mold and peel off the parchment strip. Allow the cake to stand at room temperature for 30 minutes before serving.

DECADENT CHOCOLATE SAUCE



Decadent Chocolate Sauce image

Make and share this Decadent Chocolate Sauce recipe from Food.com.

Provided by Bokenpop aka Mad

Categories     Dessert

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 4

14 ounces sweetened condensed milk
4 tablespoons cocoa powder
3 tablespoons butter
1 teaspoon vanilla extract

Steps:

  • Heat condensed milk in a double boiler.
  • Mix cocoa powder with a tablespoon of hot water and stir into condensed milk.
  • Stir in butter and vanilla extract and heat through over low heat.

Nutrition Facts : Calories 205.1, Fat 9, SaturatedFat 5.7, Cholesterol 28.3, Sodium 94.3, Carbohydrate 28.5, Fiber 0.9, Sugar 27.1, Protein 4.5

DECADENT CHOCOLATE CAKE WITH RASPBERRY SAUCE



Decadent Chocolate Cake with Raspberry Sauce image

Springform pans aren't just for cheesecake. Use one to bake this rich chocolate cake, and indulge in every sweet chocolate-raspberry bite.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 12

Number Of Ingredients 14

1 cup semisweet chocolate chips (6 oz)
1/2 cup butter or margarine
1/2 cup Gold Medal™ all-purpose flour
4 eggs, separated
1/2 cup sugar
1 box (10 oz) frozen raspberries, thawed, drained and juice reserved
1/4 cup sugar
2 tablespoons cornstarch
1 to 2 tablespoons orange- or raspberry-flavored liqueur, if desired
1/2 cup semisweet chocolate chips
2 tablespoons butter or margarine
2 tablespoons light corn syrup
1/2 cup whipped cream
Fresh raspberries, if desired

Steps:

  • Heat oven to 325°F. Grease bottom and side of 8-inch springform pan or 9-inch round cake pan with shortening. In 2-quart heavy saucepan, melt 1 cup chocolate chips and 1/2 cup butter over medium heat, stirring occasionally. Cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended; set aside.
  • In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in 1/2 cup sugar, 1 tablespoon at a time, until soft peaks form. Using rubber spatula, fold chocolate mixture into egg whites. Spread in pan.
  • Bake springform pan 35 to 40 minutes, round cake pan 30 to 35 minutes, or until toothpick inserted in center comes out clean (top will appear dry and cracked). Cool 10 minutes. Run knife along side of cake to loosen; remove side of springform pan. Place cooling rack upside down over cake; turn rack and cake over. Remove bottom of springform pan or round cake pan. Cool completely, about 1 hour.
  • Meanwhile, add enough water to reserved raspberry juice to measure 1 cup. In 1-quart saucepan, mix 1/4 cup sugar and the cornstarch. Stir in juice and thawed raspberries. Heat to boiling over medium heat. Boil and stir 1 minute. Place small strainer over small bowl. Pour mixture through strainer to remove seeds; discard seeds. Stir liqueur into mixture; set aside.
  • Place cake on serving plate. In 1-quart saucepan, heat glaze ingredients over medium heat, stirring occasionally, until chips are melted. Spread over top of cake, allowing some to drizzle down side. Place whipped cream in decorating bag fitted with star tip. Pipe a rosette on each serving. Serve cake with sauce. Garnish with fresh raspberries.

Nutrition Facts : Calories 360, Carbohydrate 40 g, Cholesterol 105 mg, Fat 3 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 31 g, TransFat 1/2 g

Tips:

  • Use high-quality chocolate: The quality of your chocolate will have a big impact on the taste of your sauce. Look for a chocolate that is at least 70% cacao and has a rich, complex flavor.
  • Don't overheat the chocolate: Overheating the chocolate can cause it to seize and become grainy. Be careful not to let the chocolate get too hot, and stir it constantly while it is melting.
  • Add a little bit of salt: A small amount of salt can help to balance out the sweetness of the chocolate and make the flavor more complex.
  • Use a variety of spices: You can add a variety of spices to your chocolate sauce to give it a unique flavor. Some popular spices include cinnamon, nutmeg, chili powder, and cayenne pepper.
  • Experiment with different liquids: You can use a variety of liquids to make your chocolate sauce, such as milk, cream, water, or even coffee. The type of liquid you use will affect the flavor and texture of the sauce.
  • Serve the chocolate sauce immediately: Chocolate sauce is best served immediately after it is made. If you need to store it, you can keep it in the refrigerator for up to 2 weeks.

Conclusion:

Chocolate sauce is a delicious and versatile condiment that can be used in a variety of desserts and drinks. It is easy to make and can be tailored to your own personal taste. With a little experimentation, you can create a chocolate sauce that is perfect for any occasion.

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