Sambuca Chocolate Sauce Recipes

CHOCOLATE SAMBUCA CRINKLE COOKIES

Steps:

• Sift together flour, baking powder, and salt. Melt chocolate with butter in a metal bowl set over a saucepan of simmering water, stirring until smooth. Lightly whisk together eggs, walnuts, Sambuca, and granulated sugar in another bowl. Stir in flour mixture and chocolate (dough will be thin). Chill, covered, until firm, about 2 hours.
• Preheat oven to 350°F.
• Sift confectioners sugar onto a plate. Roll heaping tablespoons of dough into balls and roll balls, as formed, in confectioners sugar to generously coat. Arrange balls 2 inches apart on 2 lightly buttered baking sheets and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until puffed and cracked but centers are still a bit soft, 10 to 12 minutes total. Transfer to racks to cool.

SAMBUCA CHOCOLATE SAUCE

Steps:

• In a small heavy saucepan combine water and sugar and boil, stirring, until sugar is dissolved. Remove pan from heat and whisking cocoa powder, whisking until smooth. Whisk in salt, cream, and butter and return pan to moderately low heat, whisking until butter is melted. Simmer sauce until thickened slightly, about 2 minutes, and stir in vanilla and Sambuca. Cool sauce completely and transfer to a jar with a tight-fitting lid. Sauce keeps, covered and chilled, 1 month. Serve sauce warm over ice cream.

SAMBUCA CAKE WITH STRAWBERRIES, WHIPPED CREAM AND SHAVED CHOCOLATE

Steps:

• Place 2-inch-thick slices of pound cake on dessert plates. Douse cake slices with sambuca or other anise liqueur.
• Slice berries and sprinkle with 2 teaspoons sugar, then toss and reserve.
• Beat whipping cream with 2 tablespoons sugar with a hand mixer until soft peaks form.
• Top cake with berries and drizzle with zigzags of syrup. Top cake and berries with whipped cream. Using a vegetable peeler, shave dark chocolate over each dessert plate and serve.

SAMBUCA TOMATO SAUCE

Steps:

• Heat the olive oil in a medium, high-sided saucepan over medium-low heat. Add the garlic slices and cook for several minutes, until they are slightly golden, stirring occasionally. Use a fork or slotted spoon to remove them, if desired.
• Quarter the tomatoes lengthwise , leaving the stem ends intact. Turn them on their sides and cut into 1/4-inch slices.
• Add the tomatoes and their juices, the crushed red pepper flakes, sugar, salt and pepper to the saucepan. Cook, uncovered, for 5 minutes, stirring once or twice, then add the Sambuca and cook for 3 minutes, stirring occasionally. Remove from the heat and add the basil.
• Adjust seasoning as needed; drizzle with a little oil just before serving.

OLIVE GARDEN'S SAMBUCA CHOCOLATE FUDGE SAUCE

Steps:

• 1. MELT chocolate and butter in a sauce pan over low heat, stirring until smooth. (I do mine in a glass bowl, sitting on top of a sauce pan with boiling water.)
• 2. Add Sambuca or espresso coffee and stir.
• 3. POUR over ice cream and let harden. SERVE immediately.

CHOCOLATE SAMBUCA CRINKLE COOKIES

Steps:

• Sift together flour, baking powder, and salt.
• Melt chocolate and butter in a metal bowl set over a saucepan of simmering water, stirring until smooth.
• Whisk together eggs, walnuts, Sambuca, and granulated sugar in another bowl.
• Stir in flour mixture and chocolate (dough will be thin).
• Cover and chill until firm, about 2 hours.
• Preheat oven to 350 degrees F.
• Sift confectioners sugar onto a plate.
• Roll heaping tablespoons of dough into balls and roll in confectioners sugar to generously coat.
• Arrange balls 2 inches apart on 2 lightly greased baking sheets and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until puffed and cracked but centers are still a bit soft, 10 to 12 minutes total.
• Transfer to racks to cool.