Chocolate Caramel Raspberry Sauce Recipes
STRAWBERRIES WITH CHOCOLATE CARAMEL SAUCE
Provided by Alexis Touchet
Categories Chocolate Fruit Dessert Quick & Easy Strawberry Summer Simmer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Cook sugar in a dry 1-quart heavy saucepan over moderately high heat, undisturbed, until it begins to melt, about 2 minutes. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel, 1 to 2 minutes.
- Remove from heat and carefully pour in cream (mixture will steam and bubble vigorously). Once bubbles begin to subside, return pan to moderate heat and cook, stirring constantly, until caramel is dissolved.
- Remove from heat, then add chocolate and salt and stir until chocolate is melted. Add butter and stir until just melted.
- Cool sauce slightly, then drizzle over strawberries.
CHOCOLATE CARAMEL RASPBERRY SAUCE
A gem of a recipe from the food geniuses at Eagle Brand Milk, one of my four food groups, condensed milk!!! Chocolate, caramel and raspberries, what could be bad???
Provided by mandabears
Categories Dessert
Time 20m
Yield 5 cups5
Number Of Ingredients 6
Steps:
- Over low heat in a heavy saucepan melt caramels and chocolate.
- Gradually add condensed milk, butter, jam and whipping cream.
- Melt together and stir unti smooth.
- Serve warm over ice cream or pound cake or both.
RASPBERRY SAUCE
Steps:
- Combine raspberries and sugar in a saucepan. Cook until raspberries are broken down, about 10 minutes. Remove from the heat and strain through a chinois to eliminate seeds.
CHOCOLATE CARAMEL RASPBERRY SAUCE
Provided by Food Network
Time 35m
Yield 2 cups
Number Of Ingredients 6
Steps:
- COMBINE sweetened condensed milk, caramels and chocolate in heavy saucepan over low heat; stir until smooth. Stir in butter and jam until smooth. Serve warm over pound cake.
- Calories 473,Total Fat Grams25.5,Calories From Fat 229,Calories From Fat Grams Pct Daily Value 39,Saturated Fat Grams 15,Saturated Fat Grams Pct DailyValue 79,CholesterolMilligrams 87,SodiumMilligrams 250,Sodium Milligrams Pct Daily Value 10,Potassium Milligrams 204,Potassium Milligrams Pct Daily Value 6,Total Carbohydrates Grams 49,Total Carbohydrates Grams Pct Daily Value 16,Dietary Fiber Grams 2.6,Dietary Fiber Grams Pct Daily Value 10,Sugars Grams 37,Protein Grams 5.1,Protein Grams Pct Daily Value 10,Vitamin A Pct Daily Value 10,Calcium Pct Daily Value 7,Thiamin Pct Daily Value 5,Niacin Pct Daily Value 11,Vitamin C Pct Daily Value 1,Folate Pct Daily Value 7,Magnesium Pct Daily Value 18,
- **Nutrient information is not available for all ingredients. Amount is based on available nutrient data"
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- Prepare the chocolate pie crust first. Place the cold butter, flour, salt and cocoa powder into a food processor. Pulse for about 1 minute, until the mixture resembles fine crumbs. This step can also be done in a large mixing bowl using a pastry cutter or two large forks. Add the water and pulse again for about 1 minute, until a dough ball forms; add 1 tbsp water more, if needed. Wrap the dough in plastic wrap and place into the refrigerator to chill for 1 hour.
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- Put the crushed raspberries and the lemon juice in a large stainless steel saucepan. Whisk in the pectin/cocoa mixture, until it dissolves. Turn your stovetop heat to high; bring this mixture to a full boil. Stir frequently.
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