Red Wine Hot Fudge Sauce Recipes
PORT WINE HOT FUDGE SAUCE
A rich, fudgey chocolate sauce made with Port wine for a grown up ice cream sundae topping. The port can be replaced with water or coffee for an alcohol-free version.
Provided by Eileen Gray
Categories Sauces
Time 18m
Number Of Ingredients 8
Steps:
- Combine all the ingredients, except the vanilla, in a medium saucepan. Cook over low heat until melted then increase the heat to medium. Stirring frequently, bring the mixture to a boil, reduce heat to medium low and and simmer for 2-3 minutes. Remove from the heat an stir in the vanilla.
- Cool for 10 minutes before serving. To serve later, refrigerate & rewarm.
Nutrition Facts : ServingSize 1/4 cup
RED WINE HOT FUDGE SAUCE
This chocolate lovefest, adapted from a favorite Gale Gand recipe, is made with red wine-pick your favorite bottle and go with it. I prefer something in the middle, not too dry-and love pinot noir for that exact reason. It makes the most-delicious fudge sauce, and you can use it on everything.
Provided by Jessica Merchant
Categories dessert
Time 20m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Add the cream and wine to a saucepan and heat over medium heat. Cook until the liquid is warm and there are bubbles forming on the edges of the pot, about 3 minutes. Stir in the sugar until it is totally dissolved and allow the mixture to come to a boil. Reduce the heat to low and stir in the butter until melted. Turn off the heat and add in the chocolate, allowing it to sit for a minute. Then stir constantly until the chocolate is completely melted. Stir in the vanilla extract and salt. You can use it right away, but I like to let this sit for an hour at room temperature to thicken even more.
UNCLE BILL'S HOT FUDGE SAUCE
Steps:
- In the top of a double boiler over gently simmering water, melt the chocolate, stirring occasionally. Remove from the heat. In a bowl, stir together the sugar and the water until all granules of sugar have dissolved. Stir in the dissolved sugar mixture and the corn syrup thoroughly into the chocolate until all are absorbed. Return the pan to low heat and stir in the margarine and the vanilla. Serve at once or cool, cover, and refrigerate in 1 cup containers. Reheat to the desired temperature before serving.
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- For the sorbet: Combine sugar and water in a medium saucepan over medium heat. Stir often until the sugar has dissolved and the mixture is just starting to boil. Remove from heat and stir in blood orange and lemon juice.
- Once chilled, use an ice cream maker according to manufacturing instructions. Transfer to an airtight container and let freeze overnight.
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- In a heatproof medium bowl, combine both of the chocolates with the butter. Set the bowl over a medium saucepan of simmering water and stir until the chocolate and butter are melted and blended. Remove the bowl and set aside. Pour the water out of the saucepan.
- In the saucepan, combine the corn syrup, sugar, salt and 2 cups of water and bring to a boil over high heat.
- Reduce the heat to moderate and whisk in the melted chocolate. Cook, stirring occasionally, until the sauce is thick and shiny, 18 to 20 minutes.
- Remove from the heat and stir in the vanilla. Use immediately or let cool completely and refrigerate. Rewarm in a microwave before serving.
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- In a small pot, whisk together the sugar, salt, and cocoa powder. Turn the heat to medium and whisk in the heavy cream. Continue whisking until everything becomes slightly melty, it will be very thick.
- Cut the butter into cubes and mix in. Continue mixing until the butter has completely melted and there are no lumps left.
- Turn off the heat and whisk in the red wine. Allow to cool slightly until it has thickened to the consistency you want.
- Serve over ice cream or just eat it with a spoon! Will keep in the fridge for 1-2 weeks in a sealed container. Enjoy!
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