Chocolate Sauce Recipes
Our decadent chocolate sauces are very versatile – not only superb on ice cream (or by the spoonful), other uses include:
- A ganache for creating smooth glossy coatings on cakes and cookies
- Cake layers
- Embellishments for cakes, tarts, pies, brownies, cookies and dessert plates (heat and pour sauce into a clean squeeze bottle)
- Fondue for fruit and pound cake
- Stirring into milkshakes, hot chocolate and coffee
Chocolate Figs
Chocolate Eclairs
Chocolate Caramel Cheesecake
Double Chocolate Cheesecake
Espresso Chocolate Cheesecake with Chocolate Biscotti Crust
Orange Chocolate Cheesecake
Raspberry Chocolate Cheesecake with Graham Cracker Crust
Bittersweet Chocolate Mousse Cake (No Bake)
Chocolate Mousse
Chocolate Chill
Chocolate Egg Nog
Irish Kiss
Chocolate Figs
INGREDIENTS
10 oz jar The King’s Cupboard Bittersweet Chocolate Sauce
Fresh figs
1 cup macadamia nuts, crushed
DIRECTIONS
- Heat chocolate sauce in microwave for about 45 seconds, or until melted.
- Dip each fig into bittersweet chocolate sauce and then roll in crushed macadamia nuts.
- Chill on waxed paper before serving.
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Chocolate Eclairs
INGREDIENTS
1 box of The King’s Cupboard Pudding, prepared
½ cup butter
1 cup water
½ tsp salt
1 cup all-purpose flour
4 eggs
The King’s Cupboard Bittersweet Chocolate Sauce (for éclairs)
DIRECTIONS
- Preheat oven to 375°F. Grease two large cookie sheets.
- Prepare choux paste. In two-quart saucepan, heat butter, water and salt over medium heat until mixture boils. Remove from heat.
- Add flour all at once. With wooden spoon, vigorously stir until mixture forms a ball and moves away from the side of the pan.
- Add eggs to flour mixture, one at a time, beating well after each addition until smooth.
- Cool mixture ½ hour in refrigerator.
- Drop batter on cookie sheet, shaping mounds into rectangles. Round edges.
- Prepare pudding according to box directions. Cover and chill.
- When puffs/éclairs are cool, slice the top off each. Fill each shell with chilled pudding and replace top.
- Glaze with The King’s Cupboard Bittersweet Chocolate Sauce.
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Chocolate Caramel Cheesecake
INGREDIENTS
2 cups vanilla wafer crumbs
6 Tbsp butter, melted
11 oz jar of The King’s Cupboard Cream Caramel
1 cup chopped pecans
24 oz cream cheese, softened
½ cup sugar
1 tsp vanilla
2 eggs
10 oz jar of The King’s Cupboard Bittersweet Chocolate Sauce
DIRECTIONS
- Preheat oven to 350°F.
- Butter and parchment line a 9” springform pan.
- Combine wafer crumbs and melted butter and press onto bottom of pan.
- Place springform pan on baking sheet and bake for 10-12 minutes.
- Let cool.
- Microwave jar of Cream Caramel Sauce (about 40 seconds). Pour over cooled crust and top with chopped pecans.
- Combine cream cheese, sugar and vanilla. Beat until well blended, scraping bowl sever times.
- Add eggs one at a time, beating until just mixed.
- Heat jar of Bittersweet Chocolate for about 40 seconds in microwave. Swirl ¼ of jar into cream cheese mixture (do not mix thoroughly). Then pour ¼ of jar over caramel and pecans.
- Bake 40-45 minutes or until set.
- To decorate, reheat (about 25 seconds in microwave) and pipe or drizzle remainder of Bittersweet Chocolate Sauce over top of cooled cheesecake.
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Double Chocolate Cheesecake
INGREDIENTS
1 box chocolate wafers, finely ground
½ cup unsalted butter, melted
20 oz cream cheese, softened
2/3 cup sugar
2 cups sour cream
10 oz jar of The King’s Cupboard Bittersweet Chocolate Sauce OR Mint Chocolate Sauce
5 eggs
½ cup flour
DIRECTIONS
- Preheat oven to 350°F.
- Mix ground chocolate wafers and melted butter. Press onto bottom and sides of a springform pan.
- Beat softened cream cheese with sugar until smooth.
- Add sour cream and mix well.
- Add chocolate sauce and mix well.
- Add eggs, one at a time, beating well after each addition.
- Add flour until just incorporated.
- Bake for 1 hour and 15 minutes.
- Cool for 4 hours. Remove from pan and chill overnight.
- Cut into wedges and serve.
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Espresso Chocolate Cheesecake with Chocolate Biscotti Crust
INGREDIENTS
6-10 chocolate biscotti cookies, finely ground
½ cup unsalted butter, melted
20 oz cream cheese, softened
2/3 cup sugar
2 cups sour cream
10 oz jar of The King’s Cupboard Espresso Chocolate Sauce
5 eggs
½ cup flour
whipped cream (optional)
DIRECTIONS
- Preheat oven to 350°F.
- Mix finely ground cookies and melted butter well. Press onto bottom and up sides of springform pan.
- Beat softened cream cheese and sugar until smooth.
- Add sour cream and mix well.
- Add Espresso Chocolate Sauce (reserve a bit for drizzling later) and mix well.
- Add eggs, one at a time, beating well after each addition.
- Add flour until incorporated.
- Bake for 1 hour and 15 minutes.
- Cool for 4 hours. Remove form pan and chill overnight.
- Cut into wedges, drizzle with Espresso Chocolate Sauce and add a dollop of whipped cream (if desired) to serve.
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Orange Chocolate Cheesecake
INGREDIENTS
12 oz vanilla wafers, finely ground
1 orange rind, grated
½ cup unsalted butter, melted
20 oz cream cheese, softened
2/3 cup sugar
2 cups sour cream
10 oz jar of The King’s Cupboard Orange Chocolate Sauce
5 eggs
½ cup flour
DIRECTIONS
- Preheat oven to 350°F.
- Mix ground vanilla wafers, grated orange rind and butter well. Press onto bottom and sides of a springform pan.
- Beat softened cream cheese and sugar until smooth.
- Add Orange Chocolate Sauce and mix well.
- Add eggs, one at a time, mixing well after each addition.
- Add flour and mix.
- Bake for 1 hour and 15 minutes.
- Cool for 4 hours. Remove from pan and chill overnight.
- Cut into wedges and serve.
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Raspberry Chocolate Cheesecake with Graham Cracker Crust
INGREDIENTS
2 inner packages of graham crackers, finely ground
½ cup unsalted butter, melted
20 oz cream cheese, softened
2/3 cup sugar
2 cups sour cream
10 oz jar of The King’s Cupboard Raspberry Chocolate Sauce
5 eggs
½ cup flour
fresh raspberries (optional)
DIRECTIONS
- Preheat oven to 350°F.
- Mix ground graham crackers and melted butter. Press onto bottom and sides of a springform pan.
- Beat softened cream cheese and sugar until smooth.
- Add sour cream and mix well.
- Add Raspberry Chocolate Sauce and mix well.
- Add eggs, one at a time, beating well after each addition.
- Add flour until incorporated.
- Bake for 1 hour and 15 minutes.
- Cool for 4 hours. Remove from pan and chill overnight.
- Cut into wedges and serve. Garnish with fresh raspberries, if desired.
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Bittersweet Chocolate Mousse Cake
This is a fabulous “do ahead” recipe for any special occasion. It should be made at a minimum of 8 hours (up to 2 days) before serving. The chocolate wafers absorb moisture from the mousse and assume a cake texture.
INGREDIENTS
2 cups chilled heavy cream
10 oz jar of The King’s Cupboard Bittersweet Chocolate sauce
9 oz package of chocolate wafers
shaved bittersweet chocolate (garnish)
DIRECTIONS
- In a large chilled stainless steel or glass bowl, beat the heavy cream and chocolate sauce at medium speed until firm peaks form.
- Spread about ½ cup of the whipped chocolate cream on a long rectangular platter to form a 3x10” rectangle.
- Using a small offset spatula, spread 1 tablespoon of the chocolate cream on 35 chocolate wafers. Arrange 5 stacks of 7 wafers with no cream on one side of the top and bottom wafers.
- Arrange wafer stacks on their sides as close together as possible on the platter’s chocolate cream rectangle.
- Spread all but ½ cup of remaining chocolate cream over the cake, fixing any wafers that tilt or slide.
- Press a long sheet of plastic wrap over the cake, gently flattening the top and sides. Refrigerate for a minimum of 8 hours (up to 2 days). Also refrigerate the remaining chocolate cream.
- When ready to serve: discard the plastic wrap and frost cake with the remaining chocolate cream, smoothing the top and sides.
- Garnish with chocolate shavings. Cut into slices wiping the knife after each cut.
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Chocolate Mousse
INGREDIENTS
10 oz jar of The King’s Cupboard Chocolate Sauce (any flavor)
2 cups chilled heavy whipping cream
DIRECTIONS
- In a large chilled stainless steel or glass bowl, beat cream and chocolate sauce at medium speed until firm peaks form.
- Spoon mousse into glasses and refrigerate for up to 24 hours.
- Garnish with chocolate shavings or additional whipped cream before serving.
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Chocolate Chill
INGREDIENTS
8 Tbsp any flavor of The King’s Cupboard Chocolate Sauce
3 cups ice
1 ¼ cups milk
Whipped cream
Chocolate shavings or chocolate chips (garnish)
DIRECTIONS
- Mix chocolate sauce, ice and milk in blender until smooth.
- Top with whipped cream and shaved chocolate (or chocolate chips).
Makes four 8 ounce glasses.
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Chocolate Egg Nog
INGREDIENTS
4 cups dairy or canned eggnog
2 cups milk
1/3 cup any flavor of The King’s Cupboard Chocolate Sauce
¼ tsp nutmeg
1/8 tsp allspice
DIRECTIONS
- In a large saucepan, combine eggnog, milk, chocolate sauce, nutmeg and allspice. Heat through. At this point, it can be served hot or refrigerated.
- Pour into mugs. If desired, top with whipped cream, drizzle with cream de menthe or The King’s Cupboard chocolate sauce or sprinkle with chocolate curls.
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Irish Kiss
INGREDIENTS
2 cups lowfat vanilla ice cream
1 ½ cups whole milk
6 Tbsp The King’s Cupboard Mint Chocolate Chunk Hot Chocolate Mix
4 oz crème de menthe, clear or green (optional)
Whipped cream tinted green with 1 drop of food coloring
4 Tbsp The King’s Cupboard Mint Chocolate Sauce, melted
DIRECTIONS
- Heat milk and hot chocolate mix, stirring constantly until chocolate chunks are melted.
- Let cool to room temperature.
- Pour into blender with vanilla ice cream and crème de menthe. Mix until blended.
- Pour into tall glasses, garnish with a dollop of whipped cream and drizzle Mint Chocolate Sauce over the whipped cream. May also lightly sift dry hot chocolate mix over froth.
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