Very Quick Mocha Chocolate Sauce Recipes

HOMEMADE CHOCOLATE SAUCE

Steps:

• In a cold saucepan, whisk together the cocoa and the sugar until all lumps are removed. Add the salt and the water and bring to a boil over medium-medium high heat.
• Reduce to a gentle simmer; stirring constantly. Simmer for about 30 seconds and then remove from heat. Let cool and then add in the vanilla.
• Pour into a glass jar and allow to cool. {The chocolate sauce will be very thin when it finishes boiling, but it will thicken quite a bit as it cools.}
• Refrigerate until needed.

VALENTINE CHOCOLATE SOUFFLE WITH MOCHA SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Brush the insides of two 8-ounce ramekins with melted butter. Chill for 5 minutes, then brush again with melted butter. Add 1 teaspoon cocoa powder to each ramekin and roll around to evenly coat bottom and sides.
• Mix flour, 1/4 cup sugar, salt, and cornstarch in a small bowl. Beat egg and egg yolk together in a small bowl. Add to the flour mixture and whisk until a smooth paste forms.
• Bring cream and milk to a simmer in a small saucepan. Remove from heat; add bittersweet and semisweet chocolate and remaining cocoa powder. Stir until melted and fully combined. Gradually stir the hot chocolate into the flour-egg mixture.
• Return mixture to the pot and cook on medium-low until thick and smooth, about 5 minutes. Let cool to room temperature, about 20 minutes.
• Whisk egg whites into soft peaks using an electric mixer. Slowly add 1 teaspoon sugar and keep whisking until stiff peaks form.
• Carefully fold 1/3 of the chocolate mixture into the egg whites until mostly combined. Repeat with the remaining chocolate mixture. Spoon batter into the ramekins, filling them completely. Tap the ramekins on the counter to help knock out any air bubbles.
• Bake souffles in the preheated oven until the tops are set but the centers are still a little jiggly, 25 to 30 minutes.
• Make mocha sauce while souffles are baking. Bring cream to a low simmer in a small saucepan. Add chocolate and espresso powder; whisk until melted and combined. Gradually pour in corn syrup, coffee liqueur, and vanilla extract. Cook on low heat, stirring often, until thickened, about 5 minutes. Remove from heat.
• Top each souffle with a scoop of ice cream, drizzle with mocha sauce, and garnish with raspberries and chocolate shavings.

EASY HOMEMADE MOCHA

Steps:

• In a small pot or microwave-safe cup, stir together sugar, cocoa powder, and water. Heat on the stove (or in your microwave for about 15 seconds), and stir until sugar and cocoa powder dissolve and sauce is completely smooth.
• Stir in coffee and milk and continue to heat until steaming (about 30 seconds in the microwave). If making on the stove, you can whisk the mixture vigorously until foamy. Pour into a cup, top with whipped cream if desired, and enjoy!
• Combine all ingredients except the water and optional whipped cream in a mason jar. Screw the lid on securely and wrap top with a towel (in case your jar leaks). Give a few very good shakes, until everything is well-mixed and mixture is foamy.
• Pour into a mug and microwave for 30 seconds or until steaming. Top with whipped cream if desired. Enjoy!

EASY HOMEMADE CHOCOLATE SAUCE

Steps:

• Place sugar, flour, and cocoa powder into a bowl. Whisk together to remove lumps.
• Heat milk, butter, and vanilla extract in a saucepan over medium heat until butter melts.
• Whisk dry ingredients into the milk mixture a little at a time. Increase heat to medium-high until mixture comes to a simmer. Cook, stirring constantly, for 6 minutes. After 6 minutes, turn off heat. Whisk in a pinch of salt.
• Pour hot over ice cream or store in airtight containers in the refrigerator.

QUICK & EASY CHOCOLATE SAUCE

Steps:

• In a small heavy saucepan, combine all ingredients. Bring to a boil over medium heat, stirring constantly. Boil and stir 2 minutes., Store in airtight containers in the refrigerator. Warm gently before serving.

THE BEST CHOCOLATE SAUCE

Steps:

• In a medium saucepan, whisk together the water, sugar, corn syrup, and cocoa powder.
• Warm the mixture over medium heat, whisking frequently. Once it just begins to boil, remove from heat and stir in the chopped chocolate until melted.

ICED MOCHA

Steps:

• Add the chocolate sauce to a tall glass of choice.
• Pour in the cooled brewed coffee and give this a stir.
• Add enough ice cubes to give the drink a cool touch. I like to fill the glass up to about halfway.
• Next, slowly pour in the milk.
• Add a serving of whipped cream to the iced mocha.
• Additionally, you can grade just a bit of dark chocolate on top. It will give the drink its unique look and will give it an even more chocolate taste!

MOCHA FUDGE SAUCE

Steps:

• In a medium saucepan, combine the condensed milk, chocolate, butter and espresso and cook over low heat, stirring, until the chocolate is completely melted and the sauce is smooth. Remove from the heat and stir in the vanilla. Transfer the sauce to a small pitcher. Serve over ice cream.

WHITE CHOCOLATE SAUCE

Steps:

• WHITE CHOCOLATE SAUCE: Place chocolate in a small bowl. Bring cream to a boil in heavy small sauce pan. Pour cream over chocolate, whisk until smooth.
• CHOCOLATE SAUCE: In a small heavy saucepan combine the cream and the brown sugar, bring the mixture to a boil over moderately high heat, whisking occasionally. Once boiling, whisk until the brown sugar is dissolved. Remove pan from heat, add chocolates and whisk the mixture until they are melted. Whisk in butter and cinnamon until the sauce is smooth. Let the sauce cool slightly. The sauce may be made 1 week in advance and kept covered and chilled. Reheat the sauce over very low heat, stirring occasionally, until it is warm.