Michael Guerard's French Chocolate Sauce

Michael Guerard's French Chocolate Sauce (Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 259. 

This is very easy and delicious. It is great on ice cream. It will keep in the refrigerator for two or three weeks.

3/4 cup strained unsweetened cocoa powder (preferably Dutch process)
3/4 cup granulated sugar
Pinch of salt
1 cup cold water
2 tablespoons sweet butter

Place over moderate heat and stir with a wooden or rubber spatula until it comes to a boil.

Let simmer for 3 minutes.

Add the butter, stir until melted and simmer for 3 more minutes.

Serve immediately or set aside to reheat. 
Store in a covered jar or glass container in the refrigerator.

Rum Mocha Chocolate Sauce

Rum Mocha Chocolate Sauce (Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 259. 

At the moment, this is my new favorite chocolate sauce for ice cream. Wonderfully soft and rich with a pronounced mocha flavor. Delicious! 

I've had some of this in a jar in my refrigerator for several days now and it remains very soft. It is soft enough to spoon out easily and pour over ice cream. But it is also great warmed as well.

I did not have dark rum but did have light so I used that. I don't think it would make a great difference.

1/4 lb. (1 stick) butter
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
2 tbsp. dark rum (or light)
1 cup heavy cream
1/8 tsp. salt
1 tsp. dry instant coffee
1 tsp. vanilla extract

Melt the butter over low heat in a medium-sized heavy saucepan (I used 3 quart size).

Add the sugar, cocoa, rum, heavy cream and salt. Stir over medium heat until the mixture begins to boil.

Add the instant coffee and stir until dissolved.

Reduce the heat and simmer for 5 minutes.

Remove the pan from the heat and stir in the vanilla.

It can be served hot, warm or at room temperature. It can be reheated over hot water. It is good for weeks stored in the refrigerator.

Grand Marnier Chocolate Sauce

 

Grand Marnier Chocolate Sauce
Source: Maida Heatter's Best Dessert Book Ever (Andrews & McMeel Publishing, 1997 ed.), pg. 406.

Here is the delicious chocolate sauce recipe that I mentioned last week. This goes great with the Fantastic Vanilla Ice Cream or any ice cream for that matter.

8 oz. semi-sweet chocolate
2 tsp. dry instant espresso or coffee
1/4 cup boiling water
3 TBS. whipping cream
1/4 cup Grand Marnier

Finely chop the chocolate in a food processor. Transfer to a double boiler.

Dissolve the espresso in the boiling water. Add to the chocolate.

Add the whipping cream. Stir constantly until the chocolate is melted and smooth.

Remove from the heat and beat in the Grand Marnier.

Serve warm or at room temperature.

 

 

 

 

Creamy Coconut Cream Cheese Pie with Bimini Chocolate Sauce

Creamy Coconut Cream Cheese Pie with Bimini Chocolate Sauce
Source: Maida Heatter's Pies & Tarts (Andrews & McMeel Publishing, 1997 ed.), pg.68-69.

Okay, I was not impressed with this pie. When I first tasted it, I thought I had missed something so I went back and looked at the recipe again. I could find no errors. The pie isn't sweet enough and the coconut flavor is very mild. However, the chocolate sauce really makes it. So, if you make the pie, by all means, add the sauce! Maida says that it is optional but without it, I'm afraid this would be a very bland pie. :(

I did not have creme de cacao but instead used kahlua. I'm not sure if this affected the taste - perhaps so. I've never used creme de cacao and I'm not familiar with taste of it.

Crumb Crust

I just used a ready made graham cracker crust for this. If you prefer to make your own, just mix 1 1/4 cups graham cracker crumbs, 1 TBS. sugar, 1 tsp. ginger, 1 tsp. cinnamon and 2 oz. of melted unsalted butter and press it into your pan.

Filling

6 oz. Philadelphia brand cream cheese (at room temperature)
2 TBS. sugar
1/4 cup milk
3 1/2 oz. (1 1/3 cup) shredded coconut
2 TBS. cognac or brandy
2 TBS. cream de cacao
1 envelope unflavored gelatin
1/4 cup cold water
2 cups heavy cream

Combine the cream cheese, sugar, milk, coconut, cognac (I used brandy) and creme de cacao (I used kahlua) in a food processor and blend for 30 seconds. Transfer to a mixing bowl.

Soften the gelatin in the water (about 5 min.)

Place the container of gelatin in a pan of hot water (not boiling) until it has dissolved.

Set aside 2 TBS. of the heavy cream. Whip the remaining cream until you have a soft shape.

Stir the 2 TBS. of heavy cream that you reserved into the gelatin.

Add the gelatin/cream mixture to the whipped cream while mixing.

Fold the whipped cream and the cheese mixture together. (If the mixture is runny, place the bowl in a larger bowl of ice water and fold gently until it thickens).

Pour the filling into the crust and refrigerate for at least 4 hours.

Bimini Chocolate Sauce  
1/2 cup heavy cream
6 oz. unsweetened chocolate
2 TBS. unsalted butter

Place all ingredients in a sauce pan over low heat and stir occasionally until the chocolate has melted. 

Whisk the mixture until smooth.

Serve at room temperature.
 

Bittersweet Glaze

Bittersweet Glaze
Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed.), pg. 289.

Good for vanilla ice cream or gingerbread.

1/4 cup boiling water
1 tsp. granular instant coffee
3 oz. semisweet chocolate
1 oz. unsweetened chocolate
1 tsp. vegetable shortening

Over medium heat in a saucepan, stir the water and coffee granules together. Add the chocolates and shortening and stir until the chocolates have melted.

Transfer to a mixer and beat briskly until the glaze is smooth. Serve warm or at room temperature.

Strawberry Topping

Strawberry Topping (shown here with The King's Pound Cake)

Strawberry Topping
Source: Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.), pg. 493.

This is the exact recipe that we had been using for years except we often substitute Splenda for sugar. It is great either way. We use Grand Mariner - it is terrific with strawberries!

1 pint strawberries
1/4 cup sugar
2 to 3 TBS. curacao, irsch, Cointreau, or Grand Mariner  

Rinse and clean the strawberries and slice them lengthwise in about 3 slices. Place in a bowl. Sprinkle with the sugar. Turn gently with a rubber spatula. Add the liqueur to taste and mix gently. 

Cover and let stand at room temperature for about an hour, stirring occasionally. Refrigerate at least one hour. Serve over cake, ice cream, custard or pudding.  

Chocolate Caramel Sauce

Chocolate Caramel Sauce
Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 260.

This is a variation of the Basic Chocolate Sauce. This sauce doesn't harden on the ice cream and remains syrupy. It can be stored in the refrigerator for several weeks.

4 oz. semi-sweet chocolate
1 cup brown sugar
1/8 tsp salt
1 TBS butter
1/2 pint (1 cup) light cream
1/2 tsp vanilla extract

Place chocolate in a double boiler and melt over barely simmering water. (This can also be done in a heavy saucepan, just be careful to not burn the chocolate.)

Stir in the sugar, salt, butter. If you are using a double boiler, remove it and place it directly on the stove eye.

Gradually add the cream, stirring until smooth.

Increase the heat slightly to low-medium and stir constantly for 4-5 minutes until the sauce thickens slightly. Do not boil.

Remove from the heat and stir in the vanilla.

Serve warm or at room temperature.

Basic Chocolate Sauce

Basic Chocolate Sauce
Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 260.

This sauce doesn't harden on the ice cream and remains syrupy. It can be stored in the refrigerator for several weeks.

4 oz. unsweetened chocolate
1 cup granulated sugar
1/8 tsp salt
1 TBS butter
1/2 pint (1 cup) light cream
1/2 tsp vanilla extract

Place chocolate in a double boiler and melt over barely simmering water. (This can also be done in a heavy saucepan, just be careful to not burn the chocolate.)

Stir in the sugar, salt, butter. If you are using a double boiler, remove it and place it directly on the stove eye.

Gradually add the cream, stirring until smooth.

Increase the heat slightly to low-medium and stir constantly for 4-5 minutes until the sauce thickens slightly. Do not boil.

Remove from the heat and stir in the vanilla.

Serve warm or at room temperature.

The World's Best Hot Fudge Sauce

The World's Best Hot Fudge Sauce

Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 258.

My Notes: A reader requested this recipe. I tried it today and it is fantastic. Very easy to make and it took less than 10 minutes. The sauce is dark, rich and sublime.

Here is the recipe, exactly as written:

1/2 cup heavy cream
3 Tbsp sweet butter, cut into small pieces
1/3 cup granulated sugar
1/3 cup dark brown sugar, firmly packed
pinch salt
1/2 cup strained Dutch-process cocoa powder (don't substitute - it must be Dutch process for the right color and flavor)

Place the cream and butter in a heavy 1-quart saucepan over moderate heat. Stir until the butter is melted and the cream just comes to a low boil. Add both sugars and stir for a few minutes until they are dissolved. (The surest test is to taste; cook and taste until you do not feel any undissolved granules in your mouth.)

Reduce the heat. Add the salt and cocoa and stir briskly with a small wire whisk until smooth. (If the sauce is not smooth - if there are any small lumps of undissolved cocoa- press against them, and stir well, with a rubber spatula.) Remove from the heat.

Serve immediately or reheat slowly, stirring frequently, in the top of a double boiler over hot water, or in a heavy saucepan over the lowest heat.

This should be thick, but if it is reheated it may be too thick. If so, stir in a bit of hot water, adding very little at a time.