Chocolate Sauces

Delux Chocolate Sauce

2 c of semisweet chocolate chips
1/2 c of butter/margarine
1 tb of instant coffee powder
1/8 ts salt
1 tb of vanilla extract
2 c of icing sugar
1 c of light corn syrup
1 c of hot water

Measure first 5 ingredients into saucepan. Heat & stir over medium heat until smooth. Remove from heat. Then beat in icing sugar, syrup & water until smooth. Pour into jar. Store in refrigerator. Makes 4 cups.

White Chocolate Crème Brulee

5 lg Egg yolks
1/2 c of Sugar
2 c of Whipping cream
3 oz of White chocolate imported (finely chopped)
1/4 ts of Vanilla extract
2 tb of Sugar

Position rack in center of oven & preheat to about 300F. Whisk egg yolks & 1/4 cup sugar in medium bowl. Bring cream & remaining 1/4 cup sugar to simmer in a heavy medium saucepan. Reduce heat to low. Then gradually add chopped choc. to cream mixture and whisk until smooth. Gradually whisk hot chocolate mixture into the yolk mixture. Mix in vanilla extract.

Ladle custard into four 10-ounce. custard cups [or creme brulee cups]. Place cups in a large baking pan. Then add enough hot water to pan, come halfway up sides of cups. Bake till custards are set in the center, to about 1 hour. Remove custards from water & cool. Cover & refrigerate overnight.

Preheat broiler. Sprinkle 1/2 tablespoon sugar over each custard. Broil until sugar caramelizes, watching carefully, about 2 minutes. Serve hot, or refrigerate up to 1 hour & serve cold.

Source: Portobello Yacht Club