Blond Mocha Sauce Recipes

BLONDE MOCHA SAUCE

Steps:

• Break the chocolate into chunks and put into a heavy-based saucepan over the lowest heat possible with all the other ingredients. When the chocolate has melted, take the pan off the heat and whisk vigorously to thicken the sauce. I just use one of my little hand whisks for this.
• Pour the blonde mocha sauce into a pitcher or glass measuring cup, cover the surface with a thin skin of plastic wrap and when cool, stick it into the fridge.
• When you are ready to pour it over the ice cream, take it out of the fridge, give it a good stir and use it straight from the pitcher.
• When you are ready to pour it over the ice cream, take it out of the fridge, give it a good stir and use it straight from the pitcher.

BLOND MOCHA SAUCE

Steps:

• Place all ingredients in a small heavy-based saucepan over medium heat. Wait until chocolate begins to melt, then reduce heat to lowest possible setting.
• Stir chocolate until it is completely melted. Remove pan from heat, and whisk vigorously until mixture is smooth and thickened. Set aside to cool to room temperature.
• Transfer sauce to a small pitcher. Cover and refrigerate until chilled. To use, stir well and pour as desired.

BLONDE MOCHA SAUCE

Steps:

• Break the chocolate into pieces and put into a heavy based saucepan on the lowest heat possible with all the other ingredients.
• When the chocolate has melted, take the pan off the heat and whisk vigorously to thicken the sauce. (You can do this with a fork.).
• Pour the blonde mocha sauce into a bowl and when cool, stick it into the fridge for about 2 hours, you can do this the day before even.
• When you are ready, take it out of the fridge, give it a good stir and spoon over the ice cream.
• NOTE: I now make this in the microwave - put all ingredients into a glass bowl and nuke on low heat for 1-2 minutes (maybe more/less depending on your microwave) stirring every 30 seconds. Refridgerate when cool.

COFFEE SAUCE

Steps:

• Put the coffee beans, cardamom and cinnamon in a small saucepan and place over low heat. Shake the pan and lightly toast the coffee beans and spices, about 10 minutes. Add the molasses and cook until it bubbles intensely and thickly coats the beans. Pour in the white wine and chicken broth and bring to a simmer. Reduce by one-third. Strain the sauce into another saucepan, then whisk in the espresso, sour cream and butter. Cook for a minute or two. (Don't let it boil.) Season to taste with salt and pepper. When ready to serve, reheat gently and, if you have one, buzz it with an immersion blender to make it frothy.