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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (33g) Recipe makes 28 servings |
||
| Calories 129 | ||
| Calories from Fat 69 | (53%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.7g | 11% | |
| Saturated Fat 4.8g | 23% | |
| Monounsaturated Fat 2.3g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 10mg | 3% | |
| Sodium 5mg | 0% | |
| Potassium 79mg | 2% | |
| Total Carbohydrate 17.1g | 5% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 14.6g | ||
| Protein 1.3g | 2% | |
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This recipe comes from the Nov 2005 issue of Favorite Name Brand Recipes, 'A Passion for Chocolate,' featuring Baker's chocolate.
SERVES 28 , 3 1/2 cups
Ingredients
- 1 (8 ounce) package unsweetened baking chocolate
- 1/4 cup unsalted butter
- 1/2 cup whole milk
- 1/2 cup heavy whipping cream
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
Directions
1
Microwave chocolate & butter in a large microwaveable bowl on HIGH for 2 minutes, or until butter is melted.2
Remove from microwave & stir until chocolate is completely melted.3
Add milk, whipping cream & sugar, stirring until well blended.4
Microwave 5 minutes or until mixture is thick & sugar is completely dissolved, stirring after 3 minutes.5
Stir in vanilla.6
Store in tightly covered container in refrigerator.7
Reheat just before serving.
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- Course > Desserts
- Main Ingredient > Chocolate
- Main Ingredient > Eggs/Dairy
- Preparation > Time to Make > < 15 mins
- Preparation > Number of Servings > For Large Groups
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: Wendy-Bob
On Apr 26, 2008
Wow, talk about an easy and delicious choccie sauce! This was fab - easy to make, so so tasty to eat and also, I'd imagine, very versatile. We served over good old British clotted cream ice cream (so there was enough fat from that combination to cause a small heart attack there and then really) and I made exactly as directed, only I used regular double cream, which I'm not sure is the same as heavy whipping cream, and I used salted butter as it was all we had in. My only tip is to use it quick, because what we had leftover did harden pretty quick as another reviewer mentioned. I just softened it up in the microwave again though when we wanted the remains. Delicious, thank you!
From: SweetsLady
On Apr 25, 2008
Amazing chocolate fudge sauce! I love the dark flavor! I am using it for Marshmallow-Coffee Torte but couldn't help but try some first. :D Since my microwave is 1100 watt, I checked the butter and chocolate after 1 minute, stirred, then hit it again checking after 30 seconds or so. After I added the cream/milk and sugar, I set it on 70% power and heated for about 1-1/2 minutes and stirred every 30 and it was done. :D Thanks, Syd!!
From: Pneuma
On Aug 22, 2008
Mmmm so chocolaty gooey sweet! I feel I just came back from heaven! It took me longer to microwave it as I used 1/3 cup sugar substitute AFTER I microwaved the sugar with the chocolate. So imagine the proportions. But later on I microwaved the sugar sub together with the mix at the last minute. I also mixed them every now and then. Used this for vanilla ice cream while DH dipped some of your maple cookies in it. Like what the others say, it settles after a few minutes, but not like a thin chocolate bar hard, but more like half way nearly toffee/caramel candies/mentos texture when mixed with ice cream. But with the cookies, it just settles a bit and gives it a nice soft coating. When refrigerated, it doesn't get sticky anymore. Thanks for sharing!
From: Tisme
On Apr 22, 2008
So quick, so easy and so very indulgent!!!!!! Syd......what can I say....O.M.G.!!! A decadent sauce that is so very yummy! I served over ice-cream and it was perfect........... truly scrumptious and loved by all. A keeper a real keeper!!!! Thank you so much Syd for such a wonderful quick and easy recipe, and all done in the microwave too!!!!!!!!!!!!
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