Orange Chocolate Sauce Recipes

ORANGE CHOCOLATE SAUCE

Orange Chocolate Sauce image

This silky rich sauce goes well over all kinds of desserts -- cakes, ice cream, puddings & custards as well as cooked fruits! The recipe was found in the 2005 cookbook, Get Saucy.

Provided by Sydney Mike

Categories Sauces

Time 15m

Yield 1 1/3 cups, 10 serving(s)

Number Of Ingredients 8

Ingredients

3/4 cup heavy cream
1/4 cup light corn syrup
1/4 cup granulated sugar
1 orange, zest of (removed in strips)
4 ounces bittersweet chocolate, coarsely chopped
1 ounce unsweetened chocolate, coarsely chopped
2 tablespoons unsalted butter, cold, cut into 1/2-inch pieces
2 tablespoons Grand Marnier (optional)

Steps:

In a medium-sized, heavy saucepan, combine cream, corn syrup, sugar & zest, & cook over medium-high heat, stirring, until sugar dissolves & liquid is slightly reduced, about 3 minutes.
Remove from heat & let cool.
When cooled, remove zest & cook over metium heat just until hot.
Turn off the heat, then add chocolates & let sit for 5 minutes without stirring, until melted.
Whisk until smooth, then add butter & whisk again until smooth.
If using the Grand Marnier, whisk it in, at this time, then serve hot or warm.
Will keep, tightly covered, in the refrigerator for up to 2 weeks, but it will need to be reheated before serving.

ORANGE-CHOCOLATE ICE CREAM SAUCE

Orange-Chocolate Ice Cream Sauce image

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!

Provided by Lennie

Categories Sauces

Time 15m

Yield 1 1/3 cups

Number Of Ingredients 7

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 2 ounces semisweet chocolate, coarsely chopped
1/3 cup unsalted butter
2 tablespoons orange liqueur
1 teaspoon vanilla extract

Steps:

In a medium-sized saucepan, combine sugar and cocoa, then whisk in milk, then chopped chocolate.
Turn heat to medium and cook, whisking constantly, for 5 minutes.
Remove from the heat and stir in remaining ingredients until sauce is smooth.
Serve either chilled or warmed, over vanilla ice cream.
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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