Double Chocolate Chocolate Sauce

Products Used

Ingredients

  • 6 tablespoons unsalted butter, cut into bits
  • 3 ounces bittersweet or semisweet chocolate bits
  • 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1/4 + 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon best quality instant coffee
  • 1/4 teaspoon powdered cinnamon
  • 1/4 cup light corn syrup
  • 1/2 cup + 2 tablespoons heavy cream
  • 1/2 teaspoon vanilla extract

      Directions

      1. Melt butter and chocolate bits in heavy medium saucepan over low heat, stirring occasionally.
      2. Add sugar and mix well. 
      3. Sift cocoa, measure and sift again into saucepan.  Mix well. 
      4. Stir in instant coffee, cinnamon, and corn syrup. 
      5. Slowly and gradually whisk in cream. 
      6. Bring mixture a boil, immediately reduce heat to low and simmer for 5 minutes, stirring occasionally, scraping sauce down off sides of pan with a rubber spatula. 
      7. Remove from heat, stir in vanilla and pour into sterilized jar. 
      8. Let cool to room temperature before covering with a tightly fitting lid and storing in the refrigerator.  
      Imperial Sugar Insight

      This recipe will keep in the refrigerator for several weeks and is best when reheated using a double boiler.

      This recipe was originally published in the 1987 Vol VII No. 4 of Homemade Good News-A culinary publication from Dixie Crystals Sugar.  

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      Salsa de Chocolate de Doble Chocolate

      Products Used

      Direcciones

      1. Derrita la mantequilla y los pedacitos de chocolate en una olla pesada mediana sobre fuego bajo, revolviendo ocasionalmente.
      2. Agregue azúcar y mezcle bien.
      3. Tamice el polvo de cacao, mida y tamice otra vez en la olla. Mezcle bien.
      4.  Agregue el café instantáneo, canela, jarabe de maíz y revuelva.
      5. Lentamente y gradualmente agregue la crema y bata con una espumadora.
      6. Ponga la mezcla a hervir, inmediatamente reduzca la temperatura a baja y deje a punto de ebullición por 5 minutos, revolviendo ocasionalmente, raspando la salsa de los lados de la olla con una espátula de goma.
      7. Remueva del calor, agregue la vainilla, revuelva, y coloque en un envase esterilizado.
      8. Deje enfriar a temperatura ambiente antes de tapar con una tapa que cierre bien y guarde en el refrigerador.
      Imperial Sugar Insight

      This recipe will keep in the refrigerator for several weeks and is best when reheated using a double boiler.

      This recipe was originally published in the 1987 Vol VII No. 4 of Homemade Good News-A culinary publication from Dixie Crystals Sugar.  

      Rate & Review

      Rating