Chocolate Fudge Sauce

I found this recipe in the newspaper and decided to tweak it a bit.  It is fudgey and yummy!  I think I like it better than the Chocolate Syrup recipe I posted earlier!  This defintely has a fudge quality to it and is thicker than the Chocolate Syrup recipe. 
Be sure to use the highest quality ingredients you can afford for this recipe.  When you make your own sauces and toppings at home, the cost is pennies on the dollar for purchasing the same products already made off the store shelf and the purpose for doing it yourself is to not only save money but have a better quality, homemade, additive free product at the end. 

Equipment:
Medium Sauce Pot
Whisk
Spatula
1 quart size jar with lid
Stainless Steel Bowl
Measuring Cups
Can Opener

Ingredients:
2 Cups Chocolate Chips (semi-sweet or milk, your choice; I like semi-sweet better)
1 14oz Can of Sweetened Condensed Milk
1 T Vanilla
1/2 C Heavy Cream

Procedure:
1.  Measure Chocolate chips and pour into bowl, set aside.
2.  Pour sweetened condensed milk and heavy cream into sauce pot and heat over medium heat until it just comes to a simmer.
3.  Immediately pour over chocolate chips and whisk until smooth and glossy.
4.  Add vanilla and whisk till combined.
5.  Enjoy!!!!

Chocolate Ganache

Ganache is what chocolate truffles come from.  It is a deliciously chocolatey frosting that can be poured onto a cake for a glossy, shiny coating.  It can also be whipped to create a light, fluffy filling for layer cakes and frosted onto cookies or anything else!

Equipment:
Medium size stainless steel bowl
Medium size sauce pot
Whisk

Ingredients:
8 ounces semisweet or bittersweet chocolate, cut into small pieces
3/4 Cup organic or high quality heavy cream
2 T unsalted butter
1 T cognac or brandy-I use high quality vanilla

Procedure:
1.  Place the chopped chocolate into the bowl and set aside.
2.  Heat the cream and the butter in the sauce pot on medium heat.  Bring just to a boil.
3.  Immediately pour over the chocolate pieces and let it stand for 5 minutes.
4.  Whisk the ingredients together until it is combined and smooth.
5.  Add flavoring of choice.  

To Cover a Torte or Cake: If the cake you are covering needs to be refrigerated, first chill the cake. (This will ensure that the ganache will not lose its shine when the cake is stored in the refrigerator.)

First, brush any loose crumbs from the cake. Using a cake spatula or knife, cover the sides and top of the cake with a thin layer of ganache. (This is called a crumb coat and seals in any cake crumbs so that your cake will have a smooth finish.) Refrigerate the cake for about 5 minutes or until the crumb coat has set. Then place the cake on a wire rack, and put the wire rack on top of a large baking sheet (to catch any excess ganache that drips from cake.) Then pour the ganache into the center of the cake. Working quickly, spread the ganache with a large metal spatula or knife, using big strokes to push the ganache over the sides of the cake. (This will create an even coating of ganache.) If there are any bare spots on the sides of the cake, cover with ganache. Let the ganache set before covering and storing the cake.
Leftover ganache can be strained to remove any crumbs. It can be used to make chocolate truffles. Cover and refrigerate the ganache until firm (several hours or overnight). Roll into small balls and then roll in cocoa powder, confectioners (powdered or icing) sugar or chopped nuts. You can use your hands to form the truffles, a melon baller or small spoon. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months.  

Read more: http://www.joyofbaking.com/ganache.html#ixzz1pm6OYYqj

This recipe comes from:
The Joy of Baking Ganache Recipe

Chocolate Syrup

Chocolate Syrup

I looked long and hard for a recipe that didn't use corn syrup and was chocolately enough to be worthy of homemade ice cream.  Martha Stewart to the rescue!  The key to this recipe is starting the cooking on medium and letting the sauce heat up gradually.  You don't ever want it to reach a rolling boil because it will cause the fat solids to separate too much from the chocolate.  Be patient, it goes quickly and strain it off well.  Then enjoy!

Equipment:
Wisk
Medium sauce pot
Quart size mason jar with lid
Sieve
A single layer of cheesecloth

Ingredients:
3/4 cup unsweetened Dutch-process cocoa powder, sifted
2 Cups sugar
1/4 tsp coarse salt
6 ounces bittersweet chocolate, preferably 61% cacao, chopped-I used semi-sweet chocolate chips
1 3/4 tsp pure vanilla extract-I just put in 2 tsp.

Procedure:
1.  Bring cocoa powder and 2 cups water to a boil in a medium saucepan over medium heat stirring constantly.
This process takes a little longer that cooking on high heat but is necessary so the milk solids in the chocolate don't separate too much. 
2.  Stir in sugar and salt until disolved.  Simmer, stirring occasionally, 3 minutes.
3.  Remove from heat and add chocolate pieces.
4.  Stir until the chocolate has melted.
5.  Pour through a fine sieve with a single layer of cheesecloth placed inside to catch chocolate solids that didn't disolve.
6.  Stir in vanilla
7.  Let cool on counter for about 2 hours stirring occasionally.
8.  Serve warm, cold, or hot on just about anything.
9.  Keep in refrigerator.

Applications:
Add to milk for chocolate milk.
Pour over ice cream or yogurt for a yummy treat.

 Martha Stewart-Chocolate Syrup
This recipe is from the Martha Stewart website.  The link is listed above for your reference.