I love that you used less liquid to make it thick. Thanks for coming back to share You can even use it to drizzle in glasses for the homemade bushwacker recipe or top your bushwacker with the chocolate sauce. Bake for 50-55 minutes, until top is golden and cake is just set. Thank you for this recipe. Can be used immediately or refrigerated for later use. You can also cut back on the amount of liquid you use to make the sauce. Stir until chocolate is melted. A pinch of salt also gives this a more intense sweet flavor. As my friends in this side of the country often say…Happy Fall, y’all! How long the glaze will take to harden will depend on the temperature of the glaze and the temperature of the room. Remove pan from heat; whisk in powdered sugar until smooth and of spreading consistency. Put the chocolate in a heatproof bowl. Enjoy. Another option is to use light corn syrup or maple syrup and omit the water. If the idea of dipping a buttery, chocolate … If you don't have any vanilla extract, it's ok if you have to omit it. Hi, I'm Meme -- a thirty-something girl from Alabama living in San Diego! 2 cups dairy free chocolate chips (I prefer enjoy life brand) 2 tablespoons ground flaxseed 6 tablespoons of water 2 teaspoons vanilla extract 1/2 cup to 2/3 cup coconut milk Glaze: 2 cups … You could always try it out though! Spread the chocolate sauce (right from the fridge so it's thicker) onto the inside of half of a graham cracker and set aside. Pour in the greased loaf pan. Delicious! This chocolate glaze is made with just a few basic ingredients from the pantry. After much debate, I decided to pour a chocolate glaze on top of this cake. . How to make chocolate sauce with chocolate chips. This post contains affiliate links. WOOHOOOOO!!! Cool slightly. Use as a glaze for cakes or filling for truffles. The combination of chocolate, liqueur, and coffee is so smooth and just right – it offers a very special flavor that you will love! You can also try using 2 tablespoons of water instead of 1/3 cup or decrease the amount of milk to 3/4 cup. Added a pinch of salt and only 1/2 t vanilla b/c I really wanted to taste the good Ghiiridelli chocolate chip flavor. To make glaze, whisk together brownie butter, sugar and eggnog, stirring well for 1-2 full minutes until combined. It's so simple my niece could easily make it with very little help from me when she was 8 years old (see the video we filmed in 2018). Read More. We also use third-party cookies that help us analyze and understand how you use this website. I never have cream. Doesn't this recipe look good?! But make sure not to use more than 1/16 teaspoon (or a pinch). Use non-dairy chocolate chips if needed. You can prepare this in the microwave. It takes less … To be honest, the main reason I make this homemade chocolate sauce is to pour it on the easiest and best ice cream cake/pie thing ever. loaf pan with nonstick cooking spray; leave aside. And we love this Pumpkin Chocolate Chip Scone recipe. I'm so happy to find this simple recipe. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. You can eat this homemade chocolate sauce over ice cream or cheesecake, with strawberries or apple slices for dipping, spoon over apple slices, or whatever. Pour … You can use chopped chocolate from a bar (like I do in the video below), or chocolate chips. You can use it for dipping fruit or cookies. Chocolate chunks or even a chopped chocolate bar would also work. Thanks for sharing. This chocolate sauce keeps in the fridge for up to 10 days or in the freezer for 2 months. the sauce cooked up in but I cooked it longer and it thickened up just fine. It might be a little thinner with the almond milk or soy milk, so use 3/4 cup instead of 1 cup and add more if needed. Refrigerate until thickened (about 24 hours). Stir until chocolate is melted. I prefer whole milk or 2%, but coconut milk, unsweetened almond milk, oat milk, or soy milk would also work. this link is to an external site that may or may not meet accessibility guidelines. This is great for making ahead of time. I thought that it might be a little too sweet for my liking so I added some cayenne pepper to it. Milk chocolate will make this very sweet, so you might want to reduce the amount of sugar you use. So enjoy this chocolate sauce made with chocolate chips without guilt because guilt is not welcome around food . It called for light Karo corn syrup, but I didn't want to buy corn syrup. Pour over chocolate; allow to stand several minutes. * Percent Daily Values are based on a 2000 calorie diet. If you want a thicker sauce, use directly from the refrigerator. Learn how your comment data is processed. Melt chocolate chips and coconut oil in double boiler (I use a small glass bowl nested in a pot), stirring often, until glossy and smooth. It's definitely more saucy than it is thick, so take that into consideration when you are preparing this. How to make chocolate sauce with chocolate chips. I received an email from a young reader (just 14 bless his young teenage heart!) I prefer to use semi-sweet chocolate as recommended but only had milk chocolate on hand. I stored it in a glass jar. Grease a 9×5-in. The chocolate sauce keeps well in the freezer if it ends up not working out for making chocolate milk! Get one of our Banana bread with chocolate chips and chocolate glaze ... recipe and prepare delicious and healthy treat for your family or friends. If you are freezing this, I recommend freezing it in smaller portions so you don't have to defrost the entire batch to get some of this chocolate sauce in your life. TOTAL COST: $4.96 (Based on San Diego Sprouts 2020) or $0.16/serving. Stir until chocolate chips are completely incorporated. Remove from heat and allow to cool for 10 minutes. After 2 minutes, add in milk. I used this sauce over a dark chocolate cake and over some banana bread that was starting to go a little stale. However, if you serve it straight from the fridge, it is pretty thick and can hold up on a spoon (unlike most of the photos which show when the sauce was slightly warm or at room temperature). These easy chocolate chip cupcakes are moist, fudgy with rich chocolate ganache frosting. Just warm the cream over the stove until it’s simmering, then pour it over the chocolate. Remove from the microwave and smash the chocolate covered graham cracker on top. Stir in chocolate chips until completely smooth. Omitting the cream made this a little thinner, so know that this is a thinner chocolate sauce. Spread over top layer of cake, allowing some of the glaze to drip down the sides of the cake. Your email address will not be published. SO SO SO excited you liked it!! Make these for the chocolate lover in your life! What you will need to make the original Sugar Free Chocolate Glaze . Continuing to stir gently, slowly add the butter piece by piece. Let's be real. Thanks for sharing!! Baking time for cake may vary due to its being one layer instead of two. You also have the option to opt-out of these cookies. Today I tried dissolving the sugar blend in the milk and then adding the chocolate chips and butter, but it still turned out grainy. This prevents the chocolate from burning (which can easily happen over a direct flame). Bring to a simmer. Stir chocolate chips until fully melted and mixture is smooth and combined. Let cool completely, then cover in glaze. In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. It looks pretty cool, right? This drizzles when it's warm, but it thickens a lot when it's cold because of the chocolate chips (that are solid when cold or at room temperature). I swear. For bundt cake without filling, follow cake and glaze instructions. It was delicious. Everybody understands the stuggle of getting dinner on the table after a long day. MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. You should probably share it: Hi im making peanut butter cookies with half of the side dipped in. Happy Easter . Thanks for coming back to share! Use a very large bowl, and keep watch the whole time. But it really goes well for everything that can be improved by chocolate... it can be a chocolate sauce for cheesecake or for drizzling over ice cream. You make the glaze, bring the heavy cream to a container, and refrigerate or freeze would also.. To harden will depend on the amount of milk works in this sauce! 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