Double Chocolate Chocolate Sauce

Products Used
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double chocolate chocolate sauce dixie
By Dixie Crystals
Prep Time:
15m
Bake/Cook Time:
5m
Yield:
2 cups chocolate sauce

Versatility is the hallmark of this homemade Double Chocolate Chocolate Sauce. It effortlessly transforms ordinary desserts into extraordinary ones. Whether you pour it over homemade vanilla ice cream or dip strawberries into it, this sauce is the ultimate treat for any occasion. Drizzle it generously over warm brownies and watch how it seeps into every nook and cranny, creating an irresistible chocolatey delight. This vintage recipe for 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 semi-sweet chocolate chips
  • 1/2 cup Dixie Crystals Extra Fine Granulated Sugar
  • 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 a 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 to 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 a jar. 
      8. Let cool to room temperature before covering with a tightly fitting lid. Refrigerate leftovers. 
      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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      double chocolate chocolate sauce dixie
      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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