Wednesday, February 13, 2008
ten chocolate dessert sauce tweaks
Now that you’ve got that chocolate dessert sauce down, here are ten ways to tweak it: Before the cream but after melting the chocolate into the syrup, add 1 teaspoon of vanilla extract, 1/2 teaspoon of almond or peppermint extract, 1 tablespoon of a liqueur, such as Grand Marnier, Chambord, Kahlua, Cointreau or even brandy or rum. For an extra kick, add 1 teaspoon instant espresso granules in with the chocolate chips, melting them together.
hmmmm… how about some cinnamon and cayenne for Mexican chocolate or a bit of curry powder? :)