Strawberries With Chocolate Caramel Sauce Recipes

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CHOCOLATE PANCAKES WITH CARAMEL STRAWBERRY SAUCE



Chocolate Pancakes with Caramel Strawberry Sauce image

These rich chocolate pancakes are stacked high with chunks of white chocolate between each layer and served with a warm caramel-strawberry sauce. They make an indulgent weekend breakfast or after-dinner dessert for chocolate fans.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 4 servings (12 pancakes)

Number Of Ingredients 16

One 10-ounce bag frozen strawberries (about 2 cups), thawed
1/2 cup sugar
1/4 teaspoon kosher salt
1/4 teaspoon vanilla extract
1 1/3 cups all-purpose flour (see Cook's Note)
1/3 cup unsweetened Dutch-process cocoa powder
1/4 cup cornstarch
6 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1 1/4 cups milk
3 tablespoons unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1 1/4 cups finely chopped white chocolate (about 7 ounces)

Steps:

  • Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm.
  • For the sauce: Combine the strawberries, 1/3 cup of the sugar and the salt in a bowl and toss to coat. Let stand for 10 minutes, toss again and mash half the berries with a potato masher or fork; set aside. Combine the remaining 2 tablespoons plus 2 teaspoons sugar with 2 tablespoons water in a medium skillet and bring to a simmer over medium-high heat, stirring to dissolve the sugar. Continue cooking and stirring until the syrup turns medium amber in color, about 2 minutes. Remove the pan from the heat and add the strawberry mixture (it will bubble up). When the bubbling stops, return the pan to medium heat and continue cooking, stirring often, until the sauce thickens slightly and the caramel is completely dissolved, 2 to 2 1/2 minutes. Stir in the vanilla and pour sauce into a serving bowl; keep warm.
  • For the pancakes: Whisk the flour, cocoa powder, cornstarch, sugar, baking powder, salt and baking soda together in a medium bowl. Whisk the milk, butter, eggs and vanilla together in another bowl. Add the wet ingredients to the dry ingredients and stir until just incorporated (it's okay if there are some lumps). Let the batter rest for 5 minutes.
  • Heat a large nonstick skillet over medium heat. Ladle a 1/4 cup of the batter into the skillet, spreading it into a 5-inch round; repeat to make a second pancake. Cook until the pancakes are golden on the bottom and bubbly on top, about 45 seconds. Flip the pancakes and cook until the undersides are golden and batter is cooked through, about 30 seconds more. Transfer the pancakes to the baking sheet in the oven, tucking them between the kitchen towels. Repeat with the remaining batter to make more pancakes.
  • When ready to serve, stack 3 pancakes on each plate, layering 1 1/2 tablespoons white chocolate between each pancake and on top (you should have 4 stacks). Serve with warm Caramel Strawberry Sauce.

STRAWBERRIES WITH CHOCOLATE CARAMEL SAUCE



Strawberries with Chocolate Caramel Sauce image

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

1/4 cup sugar
1/2 cup heavy cream
2 oz fine-quality bittersweet chocolate (not unsweetened; no more than 60% cacao if labeled), coarsely chopped
1/8 teaspoon salt
1 tablespoon unsalted butter
1 lb strawberries, halved if large
Accompaniment: lightly sweetened whipped cream

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 STRAWBERRY CREPES WITH CARAMEL SAUCE



Chocolate Strawberry Crepes with Caramel Sauce image

Provided by Sandra Lee

Categories     dessert

Time 6m

Yield 6 servings

Number Of Ingredients 8

1 1/2 cups fresh sliced strawberries
1 tablespoon sugar, or more if needed
2 tablespoons orange liqueur (recommended: Grand Marnier)
6 French style crepes (recommended: Frieda's)
6 tablespoons chocolate hazelnut spread (recommended: Nutella)
6 tablespoons whipped topping (recommended: Cool Whip)
Caramel sauce (recommended: Smucker's)
Cocoa powder, for dusting (recommended: Hershey's)

Steps:

  • In a medium bowl, macerate strawberries, sugar, and orange liqueur for 30 to 60 seconds.
  • Lay 1 crepe flat on serving plate and lightly spread 1 tablespoon chocolate spread, 1 tablespoon whipped topping, and 1/4 cup strawberry mixture. Roll crepe or fold in quarters. Drizzle with caramel sauce.
  • Serve immediately with a dusting of cocoa powder.

STARWBERRIES WITH CHOCOLATE CARAMEL SAUCE



Starwberries With Chocolate Caramel Sauce image

This rich, creamy chocolate sauce is perfect on ripe straberries, but it's so versatile it might also be just what your favorite dessert has been missing.

Provided by SkinnyMinnie

Categories     Dessert

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1/4 cup sugar
1/2 cup whipping cream
2 ounces bittersweet chocolate, coarsely chopped (no more than 60% cacao if labled)
1/8 teaspoon salt
1 tablespoon butter
1 lb strawberry, halved if large

Steps:

  • Cook sugar in a dry 1-quart heavy saucepan over moderately high heat, undisturbed, until it begins to melt, about 2 minute.
  • Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel, 1-2 minute.
  • Remove from heat and carefully pour in cream - mixture will steam and bubble vigorously).
  • Once the bubbles subside, return pan to heat and cook, stirring constantly, until caramel has thickened and all sugar 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.

Nutrition Facts : Calories 212.9, Fat 14.2, SaturatedFat 8.7, Cholesterol 48.4, Sodium 105.6, Carbohydrate 22.1, Fiber 2.3, Sugar 17.8, Protein 1.4

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