Chocolate Passion
Chocolate Passion
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La Belle Cuisine - More Chocolate Treats

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Scrumptious Chocolate Sauces - 7 Recipes!



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"Chocolate flows in deep dark, sweet waves, a river
to ignite my mind and alert my senses.."

~ Unknown

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Melted Chocolate Running from a Whisk
Melted Chocolate Running from a Whisk
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Zogbaum, Armin
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Hot Fudge Sundae
Hot Fudge Sundae
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A Cherry on a Blob of Chocolate Sauce
A Cherry on a Blob of Chocolate Sauce
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Elms, Greg
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Cluster of Wild Alaskan Red Raspberries
Cluster of Wild Alaskan Red Raspberries
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Quinton, Michael...
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Chocolate, Cream, Cinnamon
Chocolate, Cream, Cinnamon
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Cabannes & Ryman
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La Belle Cuisine


Bittersweet Chocolate Sauce

Gourmet  January 1993

6 ounces fine-quality bittersweet
chocolate, chopped
3 tablespoons water
1/4 cup heavy cream
2 tablespoons Kahlúa or other
coffee liqueur, or to taste

In a heatproof bowl set over a saucepan of simmering water melt the chocolate with the water and cream, stirring until the mixture is smooth,
and stir in the Kahlúa. The sauce may be made 1 week in advance, kept
covered and chilled, and reheated. Makes about 1 cup sauce.


Bittersweet Chocolate-
Kona Coffee Sauce

Kitchen Sessions
with Charlie Trotter

by Charlie Trotter, 1999, Ten Speed Press

“When this sauce is chilled it can be scooped into balls
and dusted with cocoa to make truffles.”

Yield: about 2 cups

1 cup heavy cream
1/4 ounce espresso-grind kona coffee
1/4 cup sugar
7 ounces bittersweet chocolate, chopped

Place the cream, espresso, and sugar in a saucepan and bring to a
simmer. Add the chocolate, remove from the heat, and stir until
smooth. Serve immediately or refrigerate for up to 1 week and
warm before serving.


Double Chocolate Sauce
Desserts to Die For
Marcel Desaulniers with Jon Pierre Peavey
 1995, Simon & Schuster Trade


4 ounces semisweet chocolate, broken
into 1/2-ounce pieces
4 ounces unsweetened chocolate,
broken into 1/2-ounce pieces
2 cups heavy cream
1/2 cup granulated sugar
4 tablespoons unsweetened cocoa, sifted
2 tablespoons dark crème de cacao
1 teaspoon pure vanilla extract

Place both the semisweet and unsweetened chocolate in a 3-quart
stainless steel bowl. Heat the heavy cream and sugar in a 3-quart
saucepan over medium-high heat. When hot, stir to dissolve the sugar.
Bring to a boil . Remove from the heat and add the sifted cocoa,
whisking until smooth. Add the dark crème de cacao and the vanilla,
stirring to incorporate. Pour the hot cream mixture over the chocolate
and allow to stand for 5 minutes. Whisk vigorously until smooth. Cool
the sauce in an ice-water bath to a temperature of 40 to 45 degrees F,
about 15 minutes. Transfer to a plastic container, securely cover, and
refrigerate for up to 5 days. Before serving, warm the sauce in a
double boiler. Serve warm or at room temperature. Yields 3 1/3 cups.


Old-Fashioned Fudge Sauce
The Silver Palate Good Times Cookbook
Julee Rosso, Sheila Lukins, Sarah L. Chase
1985, Workman Publishing Co., Inc.


6 tablespoons unsalted butter
3 ounces unsweetened chocolate, chopped
4 ounces German's sweet chocolate, chopped
1/2 cup sugar
1 tablespoon instant coffee powder
5 ounces evaporated milk
1/3 cup heavy cream
1 teaspoon vanilla extract

1. Melt the butter in a medium-size saucepan. Remove from heat and
stir in both chocolates, sugar, coffee, evaporated milk and cream. Heat
to boiling over medium-high heat, stirring constantly. Reduce heat to
low and simmer for 10 minutes, stirring constantly. Remove from heat
and stir in the vanilla.
2. Serve the sauce immediately or refrigerate covered up to 2 weeks.
Warm the sauce in the top of a double boiler over simmering water.
Makes about 1 1/2 cups.


Rich Hot Fudge Sauce
Gourmet  Archives

3 ounces fine quality bittersweet
chocolate, chopped
2/3 cup unsalted butter, cut into bits
1/2 cup unsweetened cocoa powder, sifted
1/2 cup sugar
1/2 cup firmly packed dark brown sugar
2/3 cup heavy cream

In heavy saucepan melt chocolate and butter over moderately low
heat, stirring. Stir in the cocoa powder, sugars and cream. Bring mixture
just to a boil, stirring, and simmer it, stirring, until t is smooth and sugar
is dissolved. The sauce keeps, covered and chilled, for 1 month. Reheat
sauce in metal bowl set over pan of barely simmering water, stirring, until
it is smooth.


Grasshopper Chocolate Sauce
Richard Sax
Gourmet December 1986

1 cup heavy cream
1 tablespoon light corn syrup
7 ounces semisweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
3 tablespoons crème de menthe
2 tablespoons crème de cacao
1 tablespoon cold unsalted butter

In a small heavy saucepan heat the cream and the corn syrup over
moderate heat until the mixture just comes to a simmer and add the
chocolate, stirring. Set the pan over a larger saucepan of simmering
water and stir the mixture until the chocolate is melted and the mixture
is smooth. Remove the pan from the heat and stir in the crème de
menthe and crème de cacao. Stir in the butter, let the sauce cool for
3 minutes, and serve it over mint chip or chocolate ice cream. Any
remaining sauce may be kept, covered and chilled, and reheated in
a double boiler. Make about 2 1/4 cups.


Framboise Fudge Sauce
Bon Appetit June 1987

Bon Appetit - One Year Subscription

5 ounces extra-bittersweet or semisweet
chocolate, coarsely chopped
1 ounce unsweetened chocolate,
coarsely chopped
1/2 cup plus 2 tablespoons seedless
raspberry preserves
1 teaspoon instant espresso powder
6 tablespoons (or more) whipping cream
1/4 cup Framboise

Melt chocolates and preserves with espresso in top of double boiler
over simmering water, stirring occasionally. Blend in 6 tablespoons
cream  and 1/4 cup Framboise and heat through. (Can be prepared
1 week ahead and refrigerated. Rewarm over barely simmering
water, stirring occasionally.) Add more cream if necessary to thin
to pourable consistency. Cool slightly.

Featured Archive Recipes:
Chocolate Sauce (Jacques Torres)
Schrafft's Hot Fudge Sauce
Boozy Caramel Sauce

Index - Chocolate Recipe Archives
Index - Miscellaneous Dessert Recipes
Index - Basic Sauce Recipes

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