339 chocolate sauce cocoa sugar Recipes

sugar, dark unsweetened cocoa, butter, evaporated milk, salt, vanilla

heavy cream, unsalted butter, granulated sugar, salt, natural cocoa powder , sifted

cocoa, sugar, light corn syrup, half-and-half cream, butter, salt, vanilla

granulated sugar, dutch-processed cocoa powder, salt, water, vanilla

sugar, cocoa, salt, butter, water (more or less , as needed to make a stirable consistency), vanilla extract

sugar, cocoa, butter or margarine, water, divided, cornstarch, vanilla extract, salt, raisins

cocoa, granulated sugar, ground cinnamon, half-and-half, butter melted, honey, coffee liqueur

sugar, fat-free milk, baking cocoa, light corn syrup, vanilla extract

sugar, baking cocoa, cornstarch, buttermilk, vanilla extract

sugar, dutch process cocoa, lowfat (1 percent ) buttermilk, vanilla extract

toast stick, bread (crust removed ), nutella chocolate hazelnut spread, batter, eggs (lightly beaten ), baking soda, flour, salt, cinnamon, vanilla extract, oil, yogurt , sauce, cocoa powder, whole milk vanilla yogurt (i like old home), milk, sugar, vanilla extract, almond extract, butter

sugar, good quality unsweetened cocoa, low-fat double cream, skim milk, cornflour, vanilla extract

cocoa (2 1/4 cup), milk (7 1/2 cups), sugar (6 cups), melted butter (3/4 cup), vanilla (2 tsp), cornstarch (3/4 cup)

cocoa, milk, sugar, butter or 1/4 cup margarine, white karo, vanilla

sugar, unsweetened cocoa (you can use the special dark if you want a darker chocolate sauce), heaping tbsp all-purpose white flour, boiling water, butter, pure vanilla extract

chestnut and whiskey mousse, chestnut puree, whiskey (recommended maker s mark), cream, gelatin leaves, whipping cream, egg yolks, sugar, egg whites, sugar, cocoa powder, walnuts (chopped finely in a food processor), water, sugar, whiskey, water, sugar, cocoa powder, chocolate, chopped, honey, bourbon, ground black pepper, espelette powder, gelatin sheets, water, sugar, cocoa powder, cream, brush the discs heavily with the whiskey syrup. set aside., take the 3 inch disc and press it into the mold. should be level with the mold., freeze for 4 to 5 hours or until completely frozen., take 1 finished chocolate mousse and cut a wedge out of it., take a quenelle of chocolate sorbet and place it at four o clock on the plate.

egg whites, a pinch of cream of tartar, sugar, unsweetened cocoa powder, cinnamon, vanilla ice cream, cinnamon chocolate sauce, heavy cream, light brown sugar, bittersweet chocolate, chopped, unsweetened chocolate, chopped, unsalted butter, softened, cinnamon