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Dessert Sauce Recipes

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Dessert Sauce Recipes

Prep Time5 mins
Servings: 8
Calories: 170kcal

Ingredients

Raspberry Sauce

  • * Makes 1 1/2 cups
  • 2 cups raspberries
  • 1/2 cup powdered sugar

Sweet Cream

  • * Makes 1 1/2 cups
  • 1 cup heavy cream
  • 1/4 cup powdered sugar

Toffee Sauce

  • * Makes 4 cups
  • 2 cups sugar
  • 1/4 lbs. butter
  • 2 cups heavy cream

Chocolate Sauce

  • * Makes 2 cups
  • 14 oz. semi sweet chocolate chunks or chips
  • 1 cup heavy cream
  • 2 Tbsp. Cream de Cocoa optional

Crème Anglaise

  • * Makes 2 1/2 cups
  • 2 cups half & half
  • 2 tsp. real vanilla extract
  • 5 egg yolks
  • 1 cup sugar

Instructions

Raspberry Sauce

  • Combine Raspberries and powdered sugar in a blender, then blend until very smooth.

Sweet Cream

  • Combine cream and sugar in a mixing bowl and whip until desired thickness.

Toffee Sauce

  • Place sugar in a thick pan over medium heat with butter lying on top of it.
  • Let cook slowly until the bottom of the sugar begins to brown.
  • Once it begins to brown you can start carefully stirring the sugar and butter.
  • Continue cooking and stirring until sugar is a caramel brown color.
  • Slowly and carefully add the cream to the brown sugar while stirring.
  • Continue to stir and cook until sauce is smooth. If there are any lumps strain sauce through a strainer and cool completely.

Chocolate Sauce

  • Slowly bring cream to a boil. Turn off heat and stir in chocolate. Let sit until chocolate has melted. Add optional Cream de Cocoa and stir until smooth.

Crème Anglaise

  • Heat Half & Half with vanilla slowly over low heat while stirring. Be careful not to scorch. You may substitute a 1/2 a dry vanilla bean scraped out for the extract.
  • While Half & Half is heating, in a separate mixing bowl combine egg yolks and sugar and mix well using a whisk until very shiny and completely combined.
  • When the Half & Half comes to a boil, remove 1/2 cup of the hot Half & Half and add slowly to the whipped egg yolks. This is called tempering the eggs.
  • Add the egg yolk mixture to the hot Half & Half and very slowly bring to a boil over low heat while stirring constantly. Be careful not too scorch.
  • Once mixture comes to a boil, remove from the heat immediately and cool.

Nutrition

Calories: 170kcal | Carbohydrates: 23g | Protein: 3g | Cholesterol: 110mg | Sodium: 25mg

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