Chocolate sauces are versatile, easy and enjoyable to make. As far as expenses go, the price of making your own chocolate sauce is dependent on the quality of the base chocolate that you decide to use.
Chocolate, considered to be a natural aphrodisiac by some, also makes a superlative sweet ending to a romantic, candlelight meal.
What follows are two chocolate sauce recipes that you may want to make and use on a dessert served with your next romantic, candlelight meal.
Chocolate Sauce Variation One Ingredients List
To make the first variation of chocolate sauce you will need to gather together the following ingredients;
• 1 teaspoon vanilla extract
• 2 tablespoons clear honey
• 2 tablespoons water
• 1 tablespoon unsalted butter
• 4 ounces semi-sweet chocolate
Directions for making Chocolate Sauce Variation One
Begin by breaking the semi-sweet chocolate into small pieces and placing them in a small pan with the butter, water and honey. Place the pan over a low heat and cook the mixture until the chocolate is melted.
Next, stir the vanilla into the chocolate. It is best to serve the chocolate sauce either hot or warm depending on what dessert you are pouring it over. This chocolate sauce pairs well with both profiteroles and ice cream.
Chocolate Sauce Variation Two Ingredients List
To make the second variation of chocolate sauce you will need to gather together the following ingredients;
• 1 teaspoon vanilla extract
• 6 tablespoons sugar
• 4 tablespoons unsalted butter
• ¾ cup and 1 tablespoon water
• 2 level teaspoons cornstarch
• 2 ounces unsweetened chocolate
Directions for making Chocolate Sauce Variation Two
Begin by breaking the unsweetened chocolate into small pieces. Set the chocolate aside and take out a small mixing bowl. Place the corn starch and 2 tablespoons of water into the bowl and mix it well using a fork or small whisk. Set the corn starch and water mixture aside.
Next place the unsweetened chocolate into a medium sauce pan along with the balance of the water.
Place the saucepan over low heat and cook it until the unsweetened chocolate is dissolved and the mixture takes on a smooth consistency. It is imperative that the chocolate does not boil.
Once the desired consistency is reached take a wooden spoon and add the corn starch into the melted chocolate. Stir the mixture quickly and add in the butter and sugar.
While you continue to stir the mixture start to add in the vanilla extract. You may want to add more extract than what is listed depending on your individual taste.
Finally, remove the chocolate sauce from the heat and serve it hot. This sauce pairs well with poached pears as well as over ice cream or plain cakes.
Those who wish to learn more about chocolate and ways it can be incorporated into a meal should log onto any of the top chocolate manufacturer’s websites.