Chocolate Bourbon Sauce Recipes

CHOCOLATE BOURBON SAUCE {BOURBON WEEK - DAY 5}

Steps:

• Heat half & half with light brown sugar in small saucepan until sugar is dissolved & cream starts to bubble just slightly
• Remove from heat.
• Place chocolate chips & vanilla in glass bowl
• Pour hot mixture over chocolate chips & stir until smooth
• Add bourbon - stir to combine
• Store in an airtight jar in refrigerator

BOURBON CHOCOLATE SAUCE

Steps:

• Combine the cream and brown sugar in a saucepan over medium heat. Cook, stirring constantly, until the sugar dissolves and the cream starts to boil. Remove the pan from the heat and stir in the chocolate. Mix until the chocolate has melted and the sauce is smooth. Stir in the bourbon and vanilla and mix until incorporated. Use the sauce immediately or let cool and store in the refrigerator for up to 1 week. To reheat the sauce, microwave on 50% power at 10 second intervals until heated.

LOBSTER WITH WHITE CHOCOLATE VANILLA BOURBON SAUCE

Steps:

• For the lobster: Bring a large pot of water to a boil.
• Add the lobsters and cook until cooked through, 8 to 10 minutes. Remove from the boiling water and allow to cool to the touch.
• For the leek sauce: Saute the leeks in the butter in a 12-inch cast-iron pan over medium heat until tender but still green in color, about 5 minutes. Add the whipping cream. Season with salt and pepper and reduce at a low boil until the liquid almost evaporates and a thick sauce forms. Reserve, keeping warm.
• Back to the lobster: Break the lobster down into its parts-claws, tail and body. Remove the meat from the claws and tail, and reserve. Break the bodies down into smaller pieces.
• Add the broken down pieces to a 12-inch cast-iron pan (reserve the tail and claw meat) along with the butter, celery and onions and heat over medium-high heat. Cook until the celery and onions have softened, about 5 minutes. Deglaze with the bourbon and white wine. Add the heavy cream and 1 cup water and allow to reduce for about 7 minutes. Carefully pour the mixture into a blender, shells and all, and blend until fully combined.
• For the leek sauce: Pour the lobster mixture through a chinois or very fine mesh strainer into the sauteed leeks. Add the scraped vanilla and bourbon and stir to combine. Taste and adjust the seasoning. Just before serving, mount the sauce with the white chocolate, stirring until just melted.
• Slice the tail meat into medallions. Put all the lobster in the bottom of a wide serving bowl. Top with the sauce.