Best Chocolate Dipping Sauce Recipes

CHURROS WITH CHOCOLATE DIPPING SAUCE

Steps:

• Mix the sugar and cinnamon for the churros in a wide, shallow dish; this is for coating the cooked churros.
• Churros: Put the flour into a bowl and stir in the baking powder, then beat in the olive oil and 1 cup freshly boiled water. Keep mixing until you have a warm sticky dough, and let rest for about 10 minutes or for as long as it takes for the corn oil to heat up.
• Heat the oil in a smallish saucepan; it should come about a third of the way up the sides of the pan. When you think it's hot enough, toss in a cube of bread and see if it sizzles and browns. If it browns in about 30 seconds, it's hot enough; or if you're using an electric deep-fat fryer regulate the temperature, it should be at 325 degrees F. Keep a watchful eye on your hot oil pan at all times.
• Preheat the oven to 175 degrees F.
• When you are ready, load up a piping bag with a large star shaped nozzle (8mm) and fill it with the churro dough. Squeeze short lengths, approximately 1 1/2 to 2 inches, of dough into the hot oil, snipping them off with a pair of scissors as you go. Cook about 3 or 4 at a time. Once they turn a rich golden brown, fish them out with a slotted spoon or tongs onto a kitchen towel lined baking sheet. To keep the churros warm while you fry the remaining dough. Blot them with paper towels and transfer them to a parchment lined baking sheet. Put the baking sheet into the oven to keep the churros warm. Even if you let them sit out of the oven, they do need 5 to 10 minutes to rest before you eat them, to allow them to set inside.
• Chocolate sauce: Melt all of the chocolate sauce ingredients in a heavy based saucepan over low heat. Once combined and the chocolate has melted, remove the pan from the heat and set it aside in a warm place.
• Toss the hot churros into the sugar and cinnamon mixture and shake them about to get a good covering, just before serving. Arrange the churros on a serving platter and serve.
• Pour the chocolate sauce into individual pots for serving (to avoid the double dipping dilemma) and dip'n'dunk away.

CINNAMON CHURROS WITH MEXICAN CHOCOLATE DIPPING SAUCE

Steps:

• In a large Dutch oven or countertop fryer using a high heat thermometer, bring the canola oil to 375 degrees F.
• For the chocolate sauce: Bring a double broiler to a simmer over medium-low heat. Carefully melt the chocolate. Remove from the heat. With a wooden spoon or heat resistant spatula, stir in the heavy cream until the sauce is smooth. Set aside.
• For the churros: Set a large saucepot over medium heat. Add 1 cup water, the butter, sugar and salt. Bring to 155 degrees F, then dump in the flour and stir with a wooden spoon to incorporate and remove lumps, about 1 minute.
• Using the spoon, add the eggs into the batter one at a time, beating after each addition, until fully incorporated. Spoon the batter into a pastry bag fitted with a star tip and carefully pipe into the heated oil, forming 6-inch strips or free form shapes. Do not overcrowd the pot. Fry for 3 to 5 minutes, turning once as the underside browns. Remove with a spider or slotted spoon and drain on paper-towel-lined sheet tray or plate.
• To finish: Working quickly, combine the sugar and cinnamon together in a large mixing bowl. Gently add the hot churros, tossing to coat. Serve with the chocolate dipping sauce.

CHOCOLATE DIPPING SAUCE

Steps:

• In a medium saucepan, combine brown sugar, cocoa and flour. Stir in water, a little at a time, to make a smooth paste. Stir in milk and butter. Bring to a boil over medium heat and let boil 5 minutes. Remove from heat and stir in vanilla. Let cool completely at room temperature, stirring often to prevent a skin from forming. Store in refrigerator after cooling.

CHURROS WITH CHOCOLATE-CARAMEL DIPPING SAUCE

Steps:

• Mix 1/2 cup sugar and cinnamon in shallow bowl until blended. Reserve for later use.
• Bring water, butter and remaining sugar to boil in medium saucepan on medium-high heat. Add flour; cook and stir on low heat 1 min. or until mixture pulls away from side of pan. Remove from heat. Add eggs; beat until blended. Stir in vanilla. Spoon into pastry bag fitted with large star tip.
• Heat oil in deep fryer to 350ºF. Pipe dough, in batches, into 5-inch strips into hot oil; cook 3 min. or until each churro is golden brown on both sides, turning after 1 min. Remove from oil with slotted spoon; drain on paper towels. Add warm churros, 1 at a time, to reserved cinnamon sugar; toss to evenly coat.
• Microwave chocolate, caramels and COOL WHIP in microwaveable bowl on HIGH 2 min. or until chocolate and caramels are completely melted and sauce is well blended, stirring after each minute. Serve with warm churros.

ORANGE SCENTED BOMBOLONI WITH PASTRY CREAM AND CHOCOLATE ORANGE DIPPING SAUCE

Steps:

• For the pastry cream: Bring the milk to a simmer in a small saucepan over low heat. Whisk together the sugar, cornstarch, salt and eggs in a small bowl until pale. Slowly whisk in the hot milk, and then return the mixture to the pan and whisk constantly over medium heat until thickened, about 2 minutes. Add the liqueur and cook for 30 seconds longer. Remove from the heat, stir in the butter, vanilla and orange zest. Cover with plastic wrap and cool to room temperature. Refrigerate until cold, at least 4 hours and up to 24 hours. Just before using, fold in the whipped cream until combined. Keep cold.
• For the bomboloni: Combine 1 cup plus 2 tablespoons of the flour, the water, honey and yeast in the bowl of an electric stand mixer and mix. Cover the bowl with plastic wrap and let stand at room temperature until foamy, about 1 hour.
• Return the bowl to the mixer, fitted with a dough hook. Add the remaining flour, along with the milk, granulated sugar, salt and egg yolks. Mix at low speed until blended, and then add the butter. Knead at medium speed until silky but sticky, about 5 minutes. Keep in mind that the dough will not pull away from the sides of the bowl. Scrape the dough into an oiled bowl using an oiled spatula and cover with plastic wrap. Refrigerate overnight. The dough will not rise.
• For the dipping sauce: Bring the heavy cream to a simmer in a small saucepan. Put the chocolate in a medium bowl. Add the hot cream and let sit for 1 minute. Gently whisk until smooth; stir in the orange liqueur and vanilla extract. Keep warm.
• For frying: Heat the canola oil in a large saucepan to 360 degrees F. Line a wire rack with paper towels. Fill a shallow bowl with 1/2 inch granulated sugar. Roll out the dough on a lightly-floured surface to a scant 1/2-inch thick. Stamp out 32 rounds using a 1/2-inch-round biscuit cutter; do not re-roll the dough. Fry the rounds, 8 at a time, until they are browned, about 4 minutes. Be sure to keep the oil between 360 degrees F and 375 degrees F. Transfer the bomboloni to paper towels to drain the excess oil, then roll them in the granulated sugar. Continue frying and rolling the remaining bomboloni.
• Fit a pastry bag with a 1/4-inch plain tip and fill with the pastry cream. Gently push the tip three-fourths of the way into the bomboloni and squeeze in the cream, pulling the tip out slightly as you squeeze to fill them as much as possible. Serve warm. Dip into the chocolate-orange sauce and dust with confectioners' sugar.

FRUIT SKEWERS WITH CHOCOLATE DIPPING SAUCE

Steps:

• Cut the fruit into bite sized chunks. Thread a piece of each fruit onto a skewer along with a mint leaf. Set aside.
• In a small saucepan over medium heat, add the maple syrup. Whisk in the cocoa powder until the mixture is smooth. Stir in the orange extract and cook until hot. Don't let it come to a boil. Spoon into a serving dish and serve immediately as a dipping sauce with the fruit skewers.

BAKED BABKA FRENCH TOAST STICKS WITH CHOCOLATE DIPPING SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray it with cooking spray.
• Cut each slice of bread into three sticks. Whisk together milk, egg, vanilla extract, and cinnamon in a large shallow dish. Dip each bread stick in the egg mixture quickly to avoid soaking the bread, yet coating it on all sides; shake off excess. Arrange bread sticks on the prepared baking sheet without them touching.
• Bake in the preheated oven for 8 minutes, flip them, spray lightly with cooking spray, and return to the oven until cooked through and golden brown, about 8 more minutes.
• Meanwhile, whisk together hazelnut spread, half-and-half, cocoa powder, corn syrup, and salt in a small saucepan on medium-low heat. Bring to a boil and immediately remove pan from the heat, whisking until smooth.
• Remove French toast sticks from the oven and serve warm with the chocolate dipping sauce.

CINNAMON CHURROS WITH A CHOCOLATE DIPPING SAUCE

Steps:

• 1. In a medium saucepan, combine water, butter, brown sugar, and salt. Bring to boiling over medium heat Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until mixture forms a ball and pulls away from the sides of the pan. Remove from heat. Cool for 10 minutes. Add egg and vanilla, beating well with a wooden spoon.
• 2. Transfer mixture to a decorating bag fitted with a large star tip. If you do not have a decorating bag put in a regular freezer or storage bag and cut off the corner. They won't be as pretty but will taste just as good.
• 3. Heat oil to 375 degrees and fry a couple of churros at a time for 2 mins or until golden brown turning once. Remove from oil and sprinkle generously with your cinnamon sugar mixture.
• 4. For the chocolate sauce in a heavy small saucepan combine semisweet chocolate pieces, butter, ancho chile pepper (if desired), and cinnamon; cook and stir over medium heat until chocolate is melted. Stir in the granulated sugar; gradually add evaporated milk, stirring frequently to dissolve the sugar. Bring to boiling; reduce heat. Boil gently over low heat for 8 minutes, stirring frequently. Remove from heat. Cool slightly. Serve warm sauce with warm churros.

CHURROS WITH SPICED SUGAR AND CHOCOLATE DIPPING SAUCE

Steps:

• Combine the milk, cream, sugar, vanilla bean and seeds in a medium saucepan, bring to a simmer and cook until the sugar is completely dissolved, about 1 minute. Remove the pan from the heat, add the chocolate and let sit for 30 seconds. Whisk the mixture until smooth. Keep warm.;
• Put the oil into a large saucepan and heat over medium heat until a deep fry thermometer registers 365 degrees F. Place several layers of paper towels on a baking sheet and set aside.
• Combine the water, butter, 1/4 cup sugar, and salt in a medium saucepan over high heat. Bring to a boil and cook until the butter is completely melted and the sugar is dissolved. Add the flour, 1/4 teaspoon cinnamon and 1/4 teaspoon anise seeds and quickly beat with a wooden spoon until a ball is formed and the mixture becomes dry, about 2 minutes.
• Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment and beat for one minute to allow some of the steam to escape the mixture and to cool slightly before adding the eggs. Add the eggs, one a time, beating every time until each is incorporated. Add the vanilla extract and beat for 20 seconds longer. Scrape the mixture into a pastry bag fitted with a large star tip.
• Combine the remaining 1 cup sugar, 1/2 teaspoon cinnamon and 1/2 teaspoon anise in a baking dish.
• Working in batches, pipe 6-inch strips of the dough into the hot oil and fry until golden brown, turning once. Remove with a slotted spoon or spider to the prepared paper towel-lined baking sheet. Let the churros drain for 30 seconds and immediately toss in the sugar mixture. Serve the churros warm with the chocolate dipping sauce on the side.

EASY CHOCOLATE DIPPING SAUCE

Steps:

• Melt the chocolate in a double boiler and allow to cool until tepid.
• Blend in the whipping cream and liqueur, mixing well and serve immediately.
• SUGGESTED DIPPERS: Fresh Or Dried Fruit, Vanilla Wafers, Ladyfingers, Pound Cake Cubes, Plain Cookies, Pretzels

ORANGE-SCENTED BOMBOLONI WITH PASTRY CREAM AND CHOCOLATE ORANGE DIPPING SAUCE

Steps:

• For the pastry cream: Bring the milk to a simmer in a small saucepan over low heat. Whisk together the sugar, cornstarch, salt and eggs in a small bowl until pale. Slowly whisk in the hot milk, and then return the mixture to the pan and whisk constantly over medium heat until thickened, about 2 minutes. Add the liqueur and cook for 30 seconds longer. Remove from the heat, stir in the butter, vanilla and orange zest. Cover with plastic wrap and cool to room temperature. Refrigerate until cold, at least 4 hours and up to 24 hours. Just before using, fold in the whipped cream until combined. Keep cold.
• For the bomboloni: Combine 1 cup plus 2 tablespoons of the flour, the water, honey and yeast in the bowl of an electric stand mixer and mix. Cover the bowl with plastic wrap and let stand at room temperature until foamy, about 1 hour.
• Return the bowl to the mixer, fitted with a dough hook. Add the remaining flour, along with the milk, granulated sugar, salt and egg yolks. Mix at low speed until blended, and then add the butter. Knead at medium speed until silky but sticky, about 5 minutes. Keep in mind that the dough will not pull away from the sides of the bowl. Scrape the dough into an oiled bowl using an oiled spatula and cover with plastic wrap. Refrigerate overnight. The dough will not rise.
• For the dipping sauce: Bring the heavy cream to a simmer in a small saucepan. Put the chocolate in a medium bowl. Add the hot cream and let sit for 1 minute. Gently whisk until smooth; stir in the orange liqueur and vanilla extract. Keep warm.
• For frying: Heat the canola oil in a large saucepan to 360 degrees F. Line a wire rack with paper towels. Fill a shallow bowl with 1/2 inch granulated sugar. Roll out the dough on a lightly-floured surface to a scant 1/2-inch thick. Stamp out 32 rounds using a 1/2-inch-round biscuit cutter; do not re-roll the dough. Fry the rounds, 8 at a time, until they are browned, about 4 minutes. Be sure to keep the oil between 360 degrees F and 375 degrees F. Transfer the bomboloni to paper towels to drain the excess oil, then roll them in the granulated sugar. Continue frying and rolling the remaining bomboloni.
• Fit a pastry bag with a 1/4-inch plain tip and fill with the pastry cream. Gently push the tip three-fourths of the way into the bomboloni and squeeze in the cream, pulling the tip out slightly as you squeeze to fill them as much as possible. Serve warm. Dip into the chocolate-orange sauce and dust with confectioners' sugar.

BRANDIED APRICOT BEIGNETS WITH CHOCOLATE DIPPING SAUCE

Steps:

• For sauce:
• Bring first 3 ingredients just to boil in medium saucepan. Remove from heat; add chocolate. Let stand 30 seconds. Whisk until smooth. do ahead Can be made 4 days ahead. Cover; chill.
• For beignets:
• Bring apricots, 3 tablespoons water, 3 tablespoons sugar, and brandy to boil in medium saucepan, stirring until sugar dissolves. Reduce heat to low, cover, and simmer 2 minutes. Remove from heat. Steep, covered, 30 minutes. Drain; reserve apricots and syrup.
• Bring 1/2 cup water, milk, butter, and salt to boil in large saucepan over high heat, stirring until butter melts. Remove from heat. Add flour; stir briskly until dough gathers into ball. Place pan over medium heat; stir constantly until film forms on pan bottom, about 2 minutes. Cool 5 minutes. Using electric mixer, beat in eggs 1 at a time. Beat in apricots. DO AHEAD: Can be made 4 hours ahead. Cover; let stand at room temperature.
• Preheat oven to 200°F. Line large rimmed baking sheet with paper towels. Pour oil into large deep saucepan to depth of 1 1/2 inches. Attach deep-fry thermometer to side of pan; heat oil to 330°F to 340°F. Working in batches of 5 or 6, drop dough by rounded teaspoonfuls into hot oil. Cook beignets until golden brown, adjusting heat to maintain temperature and turning after 2 or 3 minutes, about 5 minutes Total. Using slotted spoon, transfer beignets to sheet. Place in oven to keep warm.
• Rewarm chocolate sauce over low heat. Mix in reserved apricot syrup.
• Sift powdered sugar over beignets. Divide among plates. Serve with warm chocolate sauce.

CHOCOLATE DIPPING SAUCE FOR SAVANNAH BOW TIE COOKIES

Steps:

• In saucepan stir together sugar, cornstarch and salt. Over medium heat add crumbled candy bars one at a time. Gradually stir in cream. Cook and stir over medium heat until chocolate melts. Temper egg yolk with 1/2 cup of hot chocolate sauce. Then add the egg yolk mixture back into the pot and cook. Stir until mixture comes to a boil. Remove from heat, add vanilla. Pour into serving bowl. **Any leftover can be poured into custard cups, refrigerated and served as a pudding.

DRIED FRUIT WITH CHOCOLATE DIPPING SAUCE

Steps:

• In a small bowl, combine the cocoa, sugar, and 2 tablespoons of water, and stir until smooth.
• In a small saucepan over medium-high heat, combine the milk and cocoa mixture and bring to a boil, stirring constantly, about 1 to 2 minutes. Pour into a serving bowl and pass with the dried fruit.

CHURROS WITH CHOCOLATE DIPPING SAUCE (NIGELLA)

Steps:

• 1. Melt all the chocolate sauce ingredients in a heavy-based saucepan, really gently, and once the chocolate starts to melt, stir everything together, take off the heat and leave in a warm place. 2. To make the churros, put the flour into a bowl and stir in the baking powder, then beat in the olive oil and freshly boiled water from a kettle. Keep mixing until you have a warm, sticky dough, and leave to rest for about 10 minutes or for as long as it takes for the corn (or vegetable) oil to heat up. 3. Heat the oil in a small-ish saucepan; it should come about one-third of the way up the sides of the pan. When you think it's hot enough, toss in a cube of bread and if it sizzles and browns in about 30 seconds, the oil's hot enough; or if you're using an electric deep-fat fryer or otherwise have the means to check the temperature, it should be at 170C/325F. Keep a watchful eye on your hot oil pan at all times as hot oil can be dangerous. 4. When you are ready, load up a piping bag with a large star-shaped nozzle (8mm/½in) and fill with the churros dough. Squeeze short lengths (approx. 4-5cm/1½-2in) of dough into the hot oil, snipping them off with a pair of scissors as you go. I love the squidgy feel of this. 5. Cook 3/ 4 churros at a time and, once they turn a rich golden-brown, fish them out of the oil with a slotted spoon, spatula or tongs onto a baking sheet lined with some kitchen roll. To keep the cooked churros warm while you fry the remaining dough, blot with kitchen roll, transfer them to a parchment-lined baking sheet and place in a low oven (100C/220F/Gas ¼). Even if you want to eat them immediately, they do need 5-10 minutes to rest before you eat them, to allow them to set inside. 6. Just before serving, toss all the hot churros in the sugar and cinnamon mixture.

MINI PUMPKIN CHURROS CHOCOLATE-COFFEE DIPPING SAUCE

Steps:

• For the dipping sauce: Bring the cream to a simmer in a small saucepan. Put the chocolate in a medium bowl. Add the hot cream to the bowl with the chocolate and let sit for 1 minute. Gently whisk until smooth. Stir in the coffee liqueur and vanilla extract. Keep warm. For the churros: Whisk together the flour, 1 teaspoon cinnamon, the cloves, 1/4 teaspoon ground ginger, the nutmeg and salt in a large bowl. Bring 1 1/2 cups water, the pumpkin puree, butter and vanilla to a boil in a medium saucepan, whisking constantly. Pour the pumpkin mixture into the bowl with the flour mixture and stir with a wooden spoon until just combined; it will be thick. Continue mixing and add in your eggs, one at a time, until well combined. The dough should be thick and smooth. Place the dough into a pastry bag with a large star tip. Heat 2 inches of canola oil in a high-sided saute pan until it reaches 350 degrees F on a candy or fry thermometer. Pipe the dough directly into the pan in 3-inch pieces, cutting off the pieces with a scissor. Fry until golden and crispy, 4 to 5 minutes. Stir together the sugar and remaining 1 1/2 teaspoons ground cinnamon in a medium shallow bowl. Transfer the churros to a paper-towel-lined baking sheet or plate to drain the oil and immediately toss in the cinnamon-sugar mixture. Dip in the chocolate-coffee dipping sauce to serve.

PB AND J WONTONS WITH CHOCOLATE DIPPING SAUCE

Steps:

• Heat a deep pot of oil or a deep-fryer to 350 degrees F.
• Place peanut butter, jelly, and bananas in a food processor and blend. Place wontons on a flat surface and place 1 tablespoon of the peanut butter mixture onto half of each wonton. Fold wonton over and pinch closed to form crescent shape.
• Deep-fry the wontons, a few at a time, for 1 to 2 minutes or until golden brown on all sides. Remove with a slotted spoon to a paper towel lined plate. Place onto platter and sprinkle with powdered sugar and drizzle with chocolate syrup.
• Kids love these and there are never any left! Use any leftover mixture for sandwiches the next day or for more wontons! From a family of 7, this is an inexpensive winner and great for birthday parties!

CHOCOLATE DIPPING SAUCE FOR CHURROS

Steps:

• In a small saucepan, bring 2 cups water to a boil. Turn off heat, and add dried chile; let stand until softened, about 10 minutes. Drain liquid; cut chili into small pieces.
• Combine cream and glucose in a small saucepan set over medium heat; bring to a simmer. Add chocolate, chili, paprika, and red pepper, stirring until chocolate melts to combine. Serve on the side.

CHOCOLATE GINGER DIPPING SAUCE

Steps:

• Put the water and ginger juice into a medium saucepan and bring to a boil over medium high heat. Add the chopped chocolate and ground ginger and whisk until the sauce is smooth. Pour into a decorative bowl and serve immediately. The sauce will stay liquid for up to 2 hours. Serve with fresh berries, fresh fruit chunks and marshmallows.

CHOCOLATE DIPPING SAUCE

Steps:

• In a medium saucepan, combine brown sugar, cocoa and flour. Stir in water, a little at a time, to make a smooth paste. Stir in milk and butter. Bring to a boil over medium heat and let boil 5 minutes. Remove from heat and stir in vanilla. Let cool completely at room temperature, stirring often to prevent a skin from forming. Store in refrigerator after cooling.