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Nutrition Facts
Serving Size 1 cups 338g Recipe makes 1 1/3 cups) The following items or measurements are not included below: 2 tablespoons orange liqueur
Calories 983
Calories from Fat 483		(49%)
Amount Per Serving		%DV
	Total Fat 53.8g	82%
	Saturated Fat 33.8g	169%
	Monounsaturated Fat 14.4g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 134mg		44%
Sodium 58mg		2%
Potassium 650mg		18%
Total Carbohydrate 134.7g		44%
	Dietary Fiber 10.7g	42%
	Sugars 113.4g
Protein 9.8g		19%
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Orange-Chocolate Ice Cream Sauce

Recipe #16045 | 15 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Lennie
Dec 20, 2001

This is sublime, and always a hit with dinner guests. To cut down the fat/calories, use water instead of milk, and eliminate the chopped chocolate. Warning: it won't be as rich or as luscious if you do this! After you dish out the ice cream and pour on the sauce, I also suggest adding some freshly grated orange zest on top. Your guests will love it!

1 1/3 cups (change servings and units)

Ingredients

3/4 cup white sugar
1/2 cup cocoa
1/2 cup milk (use water if you want to cut down the dairy and/or the calories)
2 ounces bittersweet chocolate or semisweet chocolate, coarsely chopped
1/3 cup unsalted butter
2 tablespoons orange liqueur
1 teaspoon vanilla extract

Directions

1
In a medium-sized saucepan, combine sugar and cocoa, then whisk in milk, then chopped chocolate.
2
Turn heat to medium and cook, whisking constantly, for 5 minutes.
3
Remove from the heat and stir in remaining ingredients until sauce is smooth.
4
Serve either chilled or warmed, over vanilla ice cream.
5
Store in the fridge, but this sauce will keep well in the freezer if your batch won't be gone within a week or two.

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Featured Reviews for This Recipe

From: highcotton

On Jun 11, 2004

One more vote for "sublime"! Besides the heavenly taste, the texture is velvety, and it's absurdly quick and easy to make. Couldn't resist licking the spoon after scraping the leftover sauce into a storage container. The flavors had definitely intensified. Next time, I'm going to make it several hours in advance instead of just before dinner. Fabulous recipe, Lennie!

2 people found this review helpful

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From: mickie49

On Feb 15, 2004

Lennie-all I can say is THANK YOU!!! This was the hit of our Valentine supper! I used Niagara Chocolates bittersweet chocolate, orange extract, the zest of a large orange and heavy cream! Absolutely wonderful! It was all I could do to wait until after supper to get into this! I swear I could have put it on the napkins and it still would have been heavenly! Thank you so much, Lennie, this is gonna be my signature dessert sauce from now on-delicious, easy and did I say delicious?

1 person found this review helpful

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From: Jane*in*RI

On Jun 7, 2004

This is utterly delicious! I used bittersweet chocolate and Grand Marnier. Perfect for adults - tastes SO grownup. If serving to kids, I'd use semi-sweet chocolate & orange extract. I took it to a party where we dunked strawberries into it .... I'll have to make another batch to have over ice cream. I'm almost embarrassed to admit I've never made a sauce before .... always store bought. Hopefully this will be the start of a trend. Thanks for posting Lennie!

3 people found this review helpful

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From: Mirj

On Jun 10, 2002

Sublime does not even begin to describe this sauce. I like to serve it over a chocolate brownie topped with orange/vanilla ice cream. I use 1% soy milk and non-dairy dark chocolate. I usually have this at room temperature and it really pulls the chocolate of the brownie and the orange in the ice cream together. This makes just enough to serve about 5 greedy people, so when I have guests I usually triple the batch. If you don't have orange liqueur then orange extract and some very finely grated orange zest works as well, if not better! Thanks Lennie, you've upped my reputation another notch with this one!

3 people found this review helpful

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