Using some of my homemade ice cream, I wouldn't hesitate to serve these even at a dinner party for adults. My recipe for Double Chocolate Ripple Rum Truffle Ice Cream would be a good choice and can be found here:
http://rockrecipes.blogspot.com/2007/12/double-chocolate-ripple-rum-truffle-ice.html
Hot Fudge Sauce
4 Tbsp Cocoa
1 square unsweetened bakers chocolate
4 tbsp butter
2/3 cup boiling water
2 cups sugar
4 tablespoons corn syrup
2 tsp vanilla extract
In a large saucepan, melt together the butter, chocolate and cocoa until smooth. Add the remaining ingredients and bring to a gentle boil without stirring and continue to cook until the mixture reaches about 225 degrees F on a candy thermometer. Do not go above 235 degrees F or your sauce will probably solidify. Allow the sauce to cool down for about 30 minutes before serving.
This sauce can be kept in an airtight container in the refrigerator for a couple of weeks and warmed in the microwave as needed.
Makes about 2 ½ cups.
4 Tbsp Cocoa
1 square unsweetened bakers chocolate
4 tbsp butter
2/3 cup boiling water
2 cups sugar
4 tablespoons corn syrup
2 tsp vanilla extract
In a large saucepan, melt together the butter, chocolate and cocoa until smooth. Add the remaining ingredients and bring to a gentle boil without stirring and continue to cook until the mixture reaches about 225 degrees F on a candy thermometer. Do not go above 235 degrees F or your sauce will probably solidify. Allow the sauce to cool down for about 30 minutes before serving.
This sauce can be kept in an airtight container in the refrigerator for a couple of weeks and warmed in the microwave as needed.
Makes about 2 ½ cups.
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