Recipes Employing Chocolodka

The Chocolodka Goddesses, Coco Éclair and Duchess of Durham, offer these recipes for dishes and potables that incorporate Chocolodka, all developed and tested under the auspices of the Chocolodka Foundation Culinary Laboratory.

To create the Chocolodka called for in each of these recipes, see

How To Make Chocolodka – The Video

Chocolodka Espresso Bundt Cake
Contributed by Coco Éclair

For those with no time to bake a fancy torte from scratch, yet crave a Chocolodka-laced Cake!

Cake – Ingredients:

1 box (18.25 ounce) yellow moist cake mix
1 (5.9 ounce) package instant chocolate pudding
4 eggs
1 cup oil
1/2 cup sugar
1/2 cup Chocolodka
3/4 cup water
1 Tbsp. instant espresso

Glaze – Ingredients:

1 cup confectioners’ sugar
2 Tbsp strong espresso
2 Tbsp Chocolodka

Directions:

Preheat oven to 350 degrees F. Grease and flour a 10 inch Bundt pan
In large bowl, combine the cake mix, pudding mix, eggs, white sugar, oil, Chocolodka, water, and 1Tbsp. instant espresso.
Bake at 350 degrees F for 40 minutes, or until toothpick inserted in center of cake comes out clean. Cool on a rack.
Make a glaze by combing 1/2 cup confectioners’ sugar, 2 Tbsp. Chocolodka, 2 Tbsp. strong espresso (liquid) Poke cake withfork several times . Cover with glaze, and dust with remaining half cup confectioners’ sugar.

Chocolodka Frappé
Contributed by Duchess of Durham

Ingredients

1 cup extra-strong, cold coffee (be sure the coffee is very strong)
1 cup crushed ice OR the equivalent in small ice cubes that will crush readily in a blender or drink mixer
¼ cup Chocolodka

Optional: 2 tbsp flavored syrup

Directions

Combine all ingredients in a blender or drink mixer.
Mix until smooth.
Pour into glasses and garnish Frappuccino with Chocolodka whipped cream and shaved chocolate

Note: If you like your coffee sweet you can add one equal (or other brand) sweetener or equivalent sugar. Do not add if using the flavored syrup.

Chocolodka Profiteroles…also known as Choux à la Crème
Contributed by Coco Éclair

Profiteroles – Ingredients:

125 g butter
1 cup water
1 cup plain flour
Pinch of salt
4 eggs, beaten

Profiteroles – Directions:

Sift flour and salt.
Melt butter in water and bring to a boil.
Add flour and beat vigorously until mixture is smooth.
Cook for 2 minutes until mixture appears glossy and forms into one lump then cool for a few minutes.
Add beaten eggs gradually, beating well with a wooden spoon with each addition. The spoon should be able to stand up in mixture.
Place on wet trays in spoonfuls.
Bake at 220 degrees C for 15 minutes then reduce heat to 190 degrees C and bake for 35 to 40 minutes.
Take out of oven and make a small slit on the side to release steam.

Chocolodka Whipped Cream - Ingredients:

The following recipe is for two cups of whipped cream. Adjust as needed.

1 cup heavy cream, well chilled
2 tablespoons powdered sugar (pressed through a sieve to remove clumps)
1 tablespoon Chocolodka

Chocolodka Whipped Cream - Directions:

Whip cream, sugar, and Chocolodka in mixing bowl.

Tips:

Adding alcohol to whipped cream makes the whipped cream ‘fall’ much more quickly. If you are adding more than 1 tablespoon of Chocolodka, use a bit of cream of tartar to help stabilize the whipped cream.
Chill cream, mixing bowl, and beaters before using.

Dark Chocolate Sauce – Ingredients:

6 oz (170 g) of high-quality dark chocolate
4 fl oz (115 ml) of water
1 oz (30 g) of butter
6 tbsp of cream
3 tbsp of sugar

Dark Chocolate Sauce – Directions:

In a medium sized pan heat the water and sugar, stirring constantly to dissolve the sugar. Bring to the boil and continue to stir until all of the sugar has been dissolved.
Break the chocolate into small pieces and cut the butter into small chunks. Add to the pan of water and sugar and stir.
Remove the pan from the heat and stir the sauce until the chocolate and butter have melted and all the ingredients have blended together.
Stir in the cream.

Final Directions:

Once cooled, slice the profiteroles almost in half.
Fill with Chocolodka whipped cream.
Drizzle with warm chocolate sauce, and serve immediately.

Chocolodka Parfait
Contributed by Duchess Of Durham

Ingredients:

2 packages sugar free/fat free chocolate pudding
cups Fat Free Milk
1 cup Chocolodka
2 Tbs Cocoa Powder
2Tbs confectioner’s sugar
1 small fat free Cool Whip

Directions:

Mix together all ingredients, beat until completely combined.
Fold in cool whip and put in refrigerator to set. (You can “hurry” this process by putting the bowl in the freezer for about 15 minutes.)

While setting prepare the Chocolodka Whip Cream
Chocolodka Whip Cream – Ingredients:
Plan A

2 cups heavy cream
1/4 cup confectioner’s sugar
1-2 tablespoon Chocolodka

Chocolodka Whip Cream – Directions:
Plan A

In a large bowl whip the cream and sugar with an electric beater until thick.
Beat in the Chocolodka and continue to beat until soft peaks form.

Yield: 3 cups

Chocolodka Whip Cream – Ingredients:
Plan B (My personal preference)

Fat Free Cool Whip – 8 oz. container
1-2 tablespoons Chocolodka¹

Chocolodka Whip Cream – Directions:
Plan B

Add Chocolodka to Cool Whip, stir.

Final Directions:

Layer the Chocolodka Mousse with the Chocolodka Whip Cream (or Chocolodka Cool Whip)
Garnish with Raspberries (alternatives/additions include strawberries, blackberries or blueberries)

Dust with grated chocolate.

Chocolodka Tiramisu
Contributed by Coco Éclair

In Italian, “Tiramisu” means ‘pick-me-up’, and how could this dessert do anything but with its exquisite mixture of coffee, cocoa, and Chocolodka!

Ingredients:

6 egg yolks
3/4 cup white sugar
2/3 cup milk
1 1/4 cups heavy cream
2 Tbsp. Chocolodka
1/2 teaspoon vanilla extract
1 pound mascarpone cheese
1/2 cup strong brewed coffee, room temperature
4 tablespoons Chocolodka
2 (3 ounce) packages ladyfinger cookies
1 tablespoon unsweetened cocoa powder

Directions:

In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
eat cream, vanilla, and 2 Tbsp. Chocolodka until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
In a small bowl, combine coffee and Chocolodka. Split ladyfingers in half lengthwise and dip in coffee mixture.
Arrange half of the soaked ladyfingers in bottom of a 7 X 11 inch dish. Spread half of the mascarpone mixture over ladyfingers, then half of the Chocolodka whipped cream over that.
Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.

Tips:

Splitting the ladyfingers in half lengthwise will result in a much moister tiramisu which is preferable to the drier version.
As you can see by the photo, I used whole ladyfingers, thus the tiramisu appears firm and ’cakey’.
For a much more exquisite flavour, leave the tiramisu in the fridge for 24 hours prior to serving.

Chocolodka Cupcakes With Chocolodka Ganache Filling
Contributed by Duchess of Durham

While the Chocolodka in the cake gets mostly baked out, the Chocolodka is fresh and potent, so if you’re making this for people who don’t drink — ahem, nobody I know, but I hear such people exist — you’ll probably want to swap it with milk.

Chocolodka Chocolate Cupcakes Ingredients:

1 cup Chocolodka
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream

Ganache Filling Ingredients:

8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, room temperature
1 to 2 teaspoons Chocolodka

Chocolodka Frosting Ingredients:

3 to 4 cups confections sugar
1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperature
3 to 4 tablespoons Chocolodka

Chocolodka Chocolate Cupcakes Directions:

Preheat oven to 350°F. Line 24 cupcake cups with liners. Bring 1 cup Chocolodka and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend.
Add Chocolodka mixture to egg mixture and beat just to combine.
Add flour mixture and beat briefly on slow speed.
Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Makes 20 to 24 cupcakes
Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely.

Filling Directions:

Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. (If this has not sufficiently melted the chocolate, you can return it to a double-boiler to gently melt what remains. 20 seconds in the microwave, watching carefully, will also work.)
Add the butter and Chocolodka and stir until combined.
Let the ganache cool until thick but still soft enough to be piped (the fridge will speed this along but you must stir it every 10 minutes).
Meanwhile, using your 1-inch round cookie cutter or an apple corer cut the centers out of the cooled cupcakes.
Tip: You want to go most of the way down the cupcake but not cut through the bottom — aim for 2/3 of the way. A slim spoon or grapefruit knife will help you get the center out. Those are your “tasters”.
Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top.

Frosting Directions:

Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. You want to get it very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time.
When the frosting looks thick enough to spread, drizzle in the Chocolodka and whip it until combined. If this has made the frosting too thin (it shouldn’t, but just in case) beat in another spoonful or two of powdered sugar.
Ice the cupcakes. Sprinkle with shaved dark and white chocolate

Christmas Chocolodka Gingerbread
Contributed by Duchess of Durham

This Christmas gingerbread cake is a delicious traditional holiday dessert. Spice up your Christmas dessert tray this Christmas season by preparing this special Christmas treat, which premiered last night to rave reviews from Duke of Derm, Princess of Peds, and, of course, DrHGuy. click on images to enlarge

Ingredients

1/2 cup butter
1/4 cup Chocolodka
1/2 cup water
1/3 cup sugar
1 cup molasses
2 1/3 cups flour
1 teaspoon baking soda
1 teaspoon ginger powder
1 teaspoon cinnamon powder
1 egg
3/4 teaspoon salt

Directions

Preheat you oven to 350 Degrees F.
Grease a 15 inch cake pan.
Take a mixing bowl and add the butter and sugar and whisk until light golden color.
Add Chocolodka, water, eggs and molasses to the butter and whisk till you have a smooth consistency.
Add ginger, baking soda, salt and cinnamon to the flour and mix well.
Add the flour mix to the butter mix and mix well until you have a smooth mix free of lumps.
Pour the cake mix into the pre greased pan and put it in the oven to bake for 25 min.
Remove the cake from the oven and allow complete cooling.

Optional Toppings

Christmas Candy, Fruit (fresh or candied) or
Chocolodka Whip Cream

Chocolodka Whip Cream: Plan A

2 cups heavy cream
1/4 cup confectioner’s sugar
1-2 tablespoon Chocolodka

In a large bowl whip the cream and sugar with an electric beater until thick. Beat in the Chocolodka and continue to beat until soft peaks form.
Yield: 3 cups

Chocolodka Whip Cream: Plan B

My personal favorite

Fat Free Cool Whip – 8 oz. container
1-2 tablespoons Chocolodka

Add Chocolodka to Cool Whip and stir

Chocolodka Chantilly Snaps
Contributed by Coco Éclair

So long Brandy Snaps, hello Chocolodka Snaps!

Making these delicate cones might, at first, seem a daunting task, but once you get the hang of it, it’s ‘a snap’!

Ingredients

180 grams unsalted butter
180 grams Caster Sugar (in USA = Superfine Sugar; in Canada = Berry Sugar)
120 milliliters Golden Syrup (not corn syrup)
10 grams ground ginger OR orange zest
180 grams plain flour

Directions

Preheat oven to 180 degrees C
Melt butter, sugar, and golden syrup together.
Sift in the flour and ground ginger (or orange zest) and mix until smooth and shiny.
Refrigerate until firm, then roll into small balls.
Place on parchment paper lined baking sheet, leaving plenty of space between each ball as they spread out as they cook.

Note: I highly suggest baking only two cookies at a time for two reasons: (1) you want the maximum space between balls so they don’t run together and (2) there is a small window of time where the cookie is cool enough to handle, yet still pliable enough to roll around the cone (or wooden spoon handle)

Transfer to oven and bake 6-8 minutes. The appearance of the cookie is more important than the baking time. The entire cookie should have bubbled creating a lace-like pattern. They should also be golden brown (not just golden)
Remove from oven and allow to cool slightly before rolling around the cone, or wooden spoon handle.
Once cooled, dip cones in melted dark semi-sweet chocolate.

Chocolodka Chantilly Cream

Ingredients:

2 cups heavy cream
2 Tablespoons Chocolodka
2 Tablespoons superfine sugar

Directions:

Beat cream, Chocolodka, and sugar together until soft peaks form. Don’t over beat.
Fill pastry bag (fitted with slim-tipped end) with the Chocolodka Chantilly Cream.
Gradually pull bag out of cone while filling so it doesn’t overfill and seep out of lace holes.
Garnish with orange zest – or, if for Christmas, a maraschino cherry!

Tips

Once filled, the snaps should be consumed within an hour or so. If left too long, the cone will become soggy.
Chill beaters, bowl, and heavy cream prior to beating.

Chocolodka Valentine Cupcakes
Contributed by Duchess of Durham

Spice up your Valentine Day by preparing this special Chocolodka treat. For those with no time to bake a fancy goods from scratch, yet crave a Chocolodka-laced experience you could ask for nothing better.

Cupcakes

Ingredients

1 box chocolate cake mix (without pudding – I use Duncan Hines Decadent Triple Chocolate)
1 box (3.75-ounce) instant chocolate pudding mix (I use fat free)
2 cups sour cream
4 eggs
3/4 cup vegetable oil
1/3 cup Chocolodka
1 (6-ounce) package dark chocolate chips

Directions

Put everything in the bowl except for the chocolate chips.
Mix for a few minutes until well combined.
Fold in the Chocolate Chips.
Pour batter into a greased Bundt pan.
Bake at 350 for 25 minutes. Cool 10 minutes

Chocolodka Whip Cream

Plan A

Ingredients

2 cups heavy cream
1/4 cup confectioner’s sugar
1-2 tablespoon Chocolodka

Directions

In a large bowl whip the cream and sugar with an electric beater until thick.
Beat in the Chocolodka and continue to beat until soft peaks form.

Yield: 3 cups

Plan B (my personal preference)

Ingredients

Fat Free Cool Whip – 8 oz. container
2 -3 Tablespoons Chocolodka

Directions

Add Chocolodka to Cool Whip stir.

Buttercream Frosting

Ingredients

3 cups confectioners’ sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream

Directions

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Final Assembly

Primary Directions

Take baked cupcakes and cut a hole in the center (do not cut all the way through).
Fill with Chocolodka Whip Cream and frost with Buttercream Frosting.
Decorate with Valentine Heart candy.

Alternative Directions

Make cake as directed above.
Put in greased Bundt pan and bake for 35 minutes.
When cool, cut and top with Chocolodka Whip Cream and serve.

Chocolodka Raspberry Valentine’s Cake
Contributed by Coco Éclair

I made this cake for DrH and the Duchess in celebration of their engagement last August, and what with their living thousands of miles away, well, I ate it for them too!

Of course, it also makes a delightful Valentine’s treat if what you happen to crave is an ooey-gooey good, scrumpdillyicious, Chocolodka-laced experience.

Cake

Ingredients

3 large eggs
1 large egg white
1 cup granulated white sugar, divided
2/3 cup all purpose flour
1/3 cup plus 1 tablespoon unsweetened cocoa powder
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup canola oil
1/3 cup water
1 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar

Directions

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and flour a 9-inch heart-shaped cake pan (with 2 inch (5 cm) sides).
Separate the eggs, placing the whites in one bowl and the yolks in another. To the whites, add the extra egg white and then cover both bowls with plastic wrap. Bring them to room temperature (about 30 minutes) before using.
Meanwhile sift together 2/3 cup (130 grams) granulated white sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a liquid measuring cup, whisk together the oil, water, and vanilla extract.
In your electric mixer beat the egg yolks for a minute or two on high speed. Turn the mixer on low speed and slowly pour the oil mixture into the egg yolks until very well combined. Gradually add the flour mixture and beat until well incorporated.
In a separate mixing bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 1/3 cup (65 grams) of sugar and beat until stiff peaks form. With a large rubber spatula or wire whisk, gently fold the egg whites into the batter just until blended (being careful not to deflate the batter).
Pour the batter into the prepared pan and bake for about 35 to 45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed the cake will spring back). Cool on a wire rack. To remove the cake from the pan, run a sharp knife around the inside of the pan to loosen the cake. Invert onto a wire rack.

Chocolodka-raspberry Whipped Cream

Ingredients

1 cup heavy whipping cream
1/4 teaspoon pure vanilla extract
2 tablespoons confectioners’ sugar
2 tablespoons Chocolodka
2 cups fresh raspberries

Directions

Chill whipping cream, beaters, and mixing bowl in fridge for at least 30 minutes.
In a large mixing bowl combine the whipping cream, vanilla extract, sugar, and Chocolodka, Beat until stiff peaks form.
Mush raspberries in a separate bowl, then fold into the whipped cream mixture.

Assembly

Once the cake has cooled completely, place on a flat surface and, using a serrated knife, cut the cake, horizontally, into two layers.
Turn over the top layer of the cake (so top of the cake becomes the bottom) and spread with the whipped cream mixture.

Ganache

Ingredients

8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup heavy whipping cream
2 tablespoons (28 grams) unsalted butter
1 tablespoon Chocolodka

Directions

Place the chopped chocolate in a medium sized stainless steel bowl. Set aside.
Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a few minutes so the chocolate melts.
Gently stir with a whisk until smooth.
Add the Chocolodka.

To Cover Cake with Ganache

Put the cake on a wire rack that is placed over a baking sheet.
This way if the ganache drips, it will end up on the baking sheet.
Pour the ganache onto the center of the cake, and with a large spatula, spread the ganache over the top of the cake, using big strokes to push the ganache over the sides of the cake, to create an even coating. If there are any bare spots on the side of the cake, cover with ganache that has dripped onto the baking sheet.
Gently transfer the cake to your serving platter and place the cake in the refrigerator until serving time. This cake can be made a day or two before serving.

Garnish

Ingredients

Fresh raspberries

Directions

Decorate with raspberries.

Concert Chocolodka Mini Cupcakes
Contributed by Duchess of Durham

These are simple, easy and if taste tests are reliable sinfully delicious. Best of all they are easily transported to snack on at your leisure.

Ingredients

Cake

1 box chocolate cake mix (without pudding) Duncan Hines Triple Decadent
2 eggs
1/3 cup vegetable oil
1/3 cup Chocolodka
Fudge pack from the mix
1 (6-ounce) package dark chocolate chips

Quick and Easy Vanilla Buttercream

3 cups powdered sugar
3/4 cup of butter at room temperature
1 tsp. vanilla
2-3 tbs. milk

Directions: Cake

Put everything in the bowl except the chocolate chips
Mix for a few minutes until it is well combined
Fold in the chocolate chips
Divide the mixture a mini cupcake pan
Note: If you do not have a pan just use the mini cupcake papers doubled and place on a cookie sheet lined with aluminum foil
Bake at 350 for 15 minutes. Cool 10 minutes

Directions: Frosting

Mix butter and powdered sugar until combined with an electric mixer
Add vanilla and milk 1 tablespoon at a time until reaching a thick consistency
Decorate as desired

Note: Good sans frosting as well

Carré au Chocolodka avec Caramel et Pacane
Contributed by Coco Éclair

aka Decadent Chocolodka Brownies, with Chocolate Ganache, Caramel Drizzle, topped with a pecan

The French name implies that these are ‘squares’ (carré). As you can see by the photo, however, mine are anything but square, as I made them in mini-muffin pans. I figured a fancy French name deserved a more sophisticated shape, but when serving them as brownies, ‘squares’ should suffice. I have provided baking instructions for both.

Brownies: Ingredients

1 pound salted (regular) sweet cream butter
36 ounces semi-sweet chocolate chips
6 extra large eggs
1 1/2 teaspoons pure vanilla extract
4 tablespoons Chocolodka
2 1/4 cups sugar
4 oz. of cream cheese
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon dark cocoa powder (unsweetened)
3/4 teaspoon salt
3 cups chopped pecans (optional)

Brownies: Instructions

Preheat oven to 350°F. Use parchment paper to line or grease & flour a 13″ x 9″ x 2″ pan (I love using the parchment paper for brownies because it makes removal so much easier).
Chop the butter into cubes and place it in the top portion of the double boiler (or glass bowl) with the chocolate chips) over simmering water. Stir with a spatula/scraper until fully melted and mixed into a gorgeous chocolate sauce. Remove from heat.
Sift together: the flour, baking powder, salt, and cocoa powder. Now sift it one more time. Add the chopped nuts with the dry ingredients in a bowl and set aside.
In a large bowl, mix vanilla, Chocolodka, cream cheese, and sugar. Stir in the eggs one at a time. Don’t beat the eggs! This is serious business, folks.
Now, mix the chocolate and the dry ingredients (with the nuts) with the egg mixture in the large bowl. Stir with a wooden spoon or spatula (do not use a mixer).

For Rectangular Pan: Pour the brownie batter into the lined or greased & floured baking pan. Rap the pan on the counter until the air bubbles stop coming to the surface to pop (this ensures that the batter is sitting in the pan without a bunch of air pockets). Bake for 35 minutes or until a toothpick comes out clean (sometimes it takes a bit longer than 35 minutes so check it every five minutes or so after that). Do not over bake! Allow to cool slightly, score, and then allow to cool completely before removing from the pan.

For Mini Muffin Tins: Line muffin tins with paper cups (even if you use a non-stick muffin tin as these brownies are more ‘fudge-like’ than ‘cake-like’ thus tend to stick more). Bake only 12 to 15 minutes. Always better for brownies to be slightly underdone than slightly overdone, so be sure to check them often! Test with a toothpick – remove from oven if toothpick comes out clean.

Dark Rich Chocolate Ganache: Ingredients

Yield: 3 1/2 Cups

2 cups heavy cream
1/2 cup confectioners’ sugar
1/8 teaspoon salt
1 pound bittersweet chocolate, chopped

Dark Rich Chocolate Ganache: Directions

In a large saucepan, bring 2 cups heavy cream, 1/2 cup confectioners’ sugar, and 1/8 teaspoon salt to a boil. Remove from heat; add 1 pound chopped bittersweet chocolate, and let stand, without stirring, for 1 minute. Whisk just until combined. Refrigerate, stirring occasionally, until spreadable, about 1 hour.

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Caramel Sauce: Ingredients

Yield: 1 3/4 cups

1 1/2 cups sugar
1/3 cup water
1 1/4 to 1 1/2 cups heavy cream
1/2 teaspoon pure vanilla extract

Caramel Sauce: Directions

Mix the water and sugar in a large heavy-bottomed saucepan. Cover and cook over low heat until the sugar dissolves. Increase the heat and boil uncovered until the sugar turns a medium brown, about 5 to 7 minutes, stirring occasionally with a wooden spoon. Watch it carefully, as it will turn from caramel to burnt very quickly. Stand back to avoid splattering, and gradually add the cream and the vanilla extract. Simmer until the caramel dissolves and the sauce is smooth and thick, about 2 minutes.
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