Frangelico Chocolate Sauce Recipes

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ITALIAN FRUITCAKES WITH FRANGELICO CHOCOLATE SAUCE



Italian Fruitcakes with Frangelico Chocolate Sauce image

Categories     Cake     Mixer     Chocolate     Egg     Fruit     Nut     Dessert     Bake     Christmas     Frangelico     Winter     Chill     Hazelnut     Bon Appétit

Yield Makes 12

Number Of Ingredients 18

cakes
3 cups hazelnuts, toasted, husked, coarsely chopped
12 ounces diced Calimyrna figs
8 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
1/3 cup minced crystallized ginger
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 cup sugar
5 large eggs
2 cups (or more) Frangelico (hazelnut liqueur)
2 tablespoons grated orange peel
2 cups all purpose flour
1/2 cup cake flour
1/2 teaspoon salt
sauce
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2/3 cup whipping cream
1/3 cup Frangelico
Whipped cream (optional)

Steps:

  • For cakes:
  • Preheat oven to 300°F. Butter and flour 12 miniature Bundt molds or 12 oversize muffin cups (each about 1-cup capacity). Toss nuts, figs, chocolate and ginger in medium bowl to blend.
  • Using electric mixer, beat butter and sugar in large bowl until smooth and fluffy. Beat in eggs, 1/4 cup Frangelico and orange peel (mixture may look curdled). Sift both flours and salt over batter; mix in. Stir in nut and fruit mixture.
  • Divide batter among molds. Bake cakes until tester inserted near center comes out clean, about 45 minutes (about 55 minutes if using muffin cups). Turn cakes out onto racks; brush with 1/4 cup liqueur. Cool cakes completely.
  • Cut out twelve 10-inch cheesecloth squares. Pour 1 1/2 cups liqueur into small bowl. Dip 1 square into liqueur; squeeze out some but not all liqueur. Wrap 1 cake in liqueur-soaked cheesecloth, then in foil. Repeat dipping and wrapping with remaining cakes, adding more liqueur if needed. Chill at least 1 week and up to 2 weeks. Bring cakes to room temperature before serving.
  • For sauce:
  • Stir chocolate, 2/3 cup cream and liqueur in heavy medium saucepan over low heat until chocolate melts and sauce is smooth.
  • Arrange 1 cake on each plate. Drizzle with sauce. Pipe or spoon whipped cream alongside, if desired, and serve.

CHOCOLATE SOUFFLE WITH ESPRESSO CREME ANGLAISE



Chocolate Souffle with Espresso Creme Anglaise image

Provided by Tyler Florence

Categories     dessert

Time 1h40m

Yield 6 servings

Number Of Ingredients 17

2 tablespoons unsalted butter for greasing
1/4 cup sugar, plus more for dusting
1 1/2 cups whole milk
1 vanilla bean, split and scraped
6 large eggs, separated
1/4 cup all-purpose flour
8 ounces semisweet chocolate, chopped
2 tablespoons hazelnut flavored liqueur (recommended: Frangelico)
Pinch salt
1 recipe Espresso Creme Anglaise, recipe follows
Confectioners' sugar, for dusting
1 cup heavy cream
1 vanilla bean, split and scraped
4 large egg yolks
1/2 cup sugar
1 cup brewed espresso coffee
2 tablespoons instant espresso powder

Steps:

  • Preheat the oven to 375 degrees F and remove the top oven rack. Prepare 6 (8-ounce) coffee cups or ramekins with straight sides (or a 2-quart souffle dish) by greasing with butter and coating with granulated sugar, pour out any excess. The butter and sugar will keep the souffles from sticking to the sides, which will allow them to rise evenly. The sugar will also give the souffle a crunchy crust, which is a great contrast to the soft interior.
  • To make the pastry cream base for the souffle: Combine the milk and vanilla bean and seeds in a heavy large pot and place over medium-low heat. Bring the mixture to a brief simmer, until bubbles form around the edge of the pot; do not boil. Remove from heat and discard the vanilla bean. The vanilla bean can be rinsed and dried and kept for another use.
  • In a large bowl, whisk together the egg yolks, flour, and 1/4 cup of sugar until slightly thickened and lemon-colored. Temper the yolks by gradually whisking in about half of the hot milk mixture (do not add too quickly or the eggs will cook.) Return the pastry cream back to the saucepan and cook over medium-low heat, stirring constantly, until it is nice and thick, enough to coat the back of a spoon, about 8 to 10 minutes.
  • Slowly melt the chocolate with the Frangelico in a double boiler over hot water or in a microwave set on high for 2 minutes, stirring halfway through the heating time to smooth it out. Stir the melted chocolate mixture into the pastry cream; cool to room temperature.
  • In a separate clean bowl, beat the egg whites and salt just until they hold soft peaks. Using a rubber spatula, fold 1/3 of the beaten whites into the chocolate pastry cream to lighten it, then gently fold in the rest. Spoon the batter into the prepared coffee cups, 2/3 of the way full, and shake them gently to smooth out the top. Place the coffee cups on a cookie sheet and bake on the middle rack for about 20 minutes. The souffle is done when it has puffed over the rim, the outside is golden and the center is still a bit loose and creamy; take care not to over bake. To serve, have each guest crack open the top of the souffle with a spoon and pour in the Espresso Crème Anglaise. Dust the top with confectioners' sugar.
  • Pour the heavy cream and vanilla bean and seeds into a saucepan and place over medium-low heat. Bring the mixture to a brief simmer, until bubbles form around the edge of the pot; do not boil. Remove from heat. Discard the vanilla bean. The vanilla bean can be rinsed and dried and kept for another use.
  • In a large bowl, whisk together the egg yolks, sugar, coffee, and espresso powder, until well blended. Temper the yolks by gradually whisking in the hot cream mixture (do not add too quickly or the eggs will cook.) Return the custard back to the saucepan and cook over medium-low heat, stirring constantly, until it is thick enough to coat the back of a spoon, about 8 to 10 minutes. Serve immediately with Chocolate Souffle. (If not serving immediately, press plastic wrap on the surface of the custard to prevent a skin from forming and refrigerate.)

FRANGELICO SAUCE (HAS LIQUEUR)



Frangelico Sauce (Has Liqueur) image

This is a DELISH recipe, great on ice cream, cake, just anything! Just 3 ingredients, so easy to make. Will turn ordinary desserts spectacular! The amount will differ on how much you put on the desserts. Do not use unsweetened or semi-sweet chocolate.

Provided by FLUFFSTER

Categories     Sauces

Time 20m

Yield 8 serving(s)

Number Of Ingredients 3

12 ounces bittersweet chocolate
2/3 cup whipping cream
1/3 cup Frangelico

Steps:

  • Stir the chocolate, 1/3 cup whipping cream, and liqueur together in a medium saucepan over low heat until chocolate is melted and the sauce is smooth.

Nutrition Facts : Calories 68.5, Fat 7.3, SaturatedFat 4.6, Cholesterol 27.2, Sodium 7.5, Carbohydrate 0.6, Protein 0.4

ENCHILADA SAUCE WITH CHOCOLATE



Enchilada Sauce with Chocolate image

This is a great, authentic enchilada sauce, without tomato sauce.

Provided by Allrecipes Member

Categories     Sauces

Time 40m

Yield 12

Number Of Ingredients 10

1 tablespoon vegetable oil
1 cup diced onion
3 tablespoons chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
3 tablespoons all-purpose flour
5 tablespoons hot chili powder
4 ½ cups chicken broth
½ (1 ounce) square semisweet chocolate

Steps:

  • Heat oil in a large saucepan over medium-high high heat. Saute onion until tender. Stir in garlic, oregano, cumin and cinnamon; saute for a few minutes.
  • Stir in flour and chili powder, stirring until sauce thickens. Slowly whisk in chicken broth; reduce until sauce reaches desired consistency. Stir in chocolate until melted and well blended.

Nutrition Facts : Calories 42.9 calories, Carbohydrate 6.1 g, Fat 2.2 g, Fiber 1.7 g, Protein 1 g, SaturatedFat 0.5 g, Sodium 34.6 mg, Sugar 1.7 g

FRANGELICO CHOCOLATE SAUCE



Frangelico Chocolate Sauce image

Make and share this Frangelico Chocolate Sauce recipe from Food.com.

Provided by Calms79

Categories     Sauces

Time 20m

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 4

300 ml thickened cream
180 g dark chocolate, chopped (Use the best quality you can)
1/4 cup brown sugar, firmly packed
1/3 cup Frangelico

Steps:

  • Combine cream, chocolate and sugar in a medium saucepan over low heat.
  • Cook stirring with a metal spoon for 8 minutes or until the chocolate melts and the mixture is smooth.
  • Stir in the frangelico and cook stirring for 2 minutes.
  • Remove saucepan from heat and serve immediately.

Nutrition Facts : Calories 575.8, Fat 55.5, SaturatedFat 34.4, Cholesterol 104.2, Sodium 46.8, Carbohydrate 31.1, Fiber 8.7, Sugar 13.8, Protein 8.3

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