Double Chocolate Chocolate Sauce

Products Used
0
83
91
By Dixie Crystals
Prep Time:
15m
Bake/Cook Time:
5m
Yield:
2 cups chocolate sauce

Great with cream puffs or profiteroles or even with good ol’ homemade ice cream, this Double Chocolate Chocolate Sauce is doubly delicious! 

Deliciosa con profiteroles u Hojaldres rellenos de crema o inclusive con un buen helado hecho en casa, esta salsa de chocolate con doble chocolate es doblemente deliciosa!

Rating:
Rate it yourself
Tested by Dixie Crystals
Vintage Recipe
Products Used

Ingredients

  • 6 tablespoons unsalted butter, cut into bits
  • 3 ounces bittersweet or semisweet chocolate bits
  • 1/2 cup Dixie Crystals 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.  
      Dixie Crystals 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
      0
      83
      91
      Por Dixie Crystals
      Tiempo de preparación:
      15m
      Tiempo de cocción / cocción:
      5m
      Rendimiento:
      2 tazas de salsa de chocolate

      Deliciosa con profiteroles u Hojaldres rellenos de crema o inclusive con un buen helado hecho en casa, esta salsa de chocolate con doble chocolate es doblemente deliciosa!

      Clasificación:
      Califíquelo usted mismo
      Tested by Dixie Crystals
      Vintage Recipe
      Products Used

      Ingredientes

      • 6 cucharadas de mantequilla sin sal, cortada en trozos
      • 3 onzas de trozos de chocolate agridulce o semidulce
      • 1/2 taza de Dixie Crystals Azúcar Granulado Extra Fina
      • 1/4 + 2 cucharadas de cacao en polvo sin azúcar
      • 1/2 cucharadita de café instantáneo de la mejor calidad
      • 1/4 cucharadita de canela en polvo
      • 1/4 taza de jarabe de maíz ligero
      • 1/2 taza + 2 cucharadas de crema espesa
      • 1/2 cucharadita de extracto de vainilla

      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.
      Dixie Crystals 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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