Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.

Sunday, 13 October 2013

Peanut Butter and Chocolate Sauce



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There are some recipes that are just great.  You can try to play around with them,  or look for something better . . . but you always find yourself coming back to the original because you just can't get any better than that which was great to begin with.

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That's what this recipe for peanut butter and chocolate sauce is like.  Good, better, best.  This is a solid recipe which works every time, always tastes delicious and is very versatile . . .
As a sauce for on top of fudge cakes, or brownies . . . ice cream, etc.

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Heck . . . I've been known to just sit down and eat the sauce with nothing else, it's that good.  Seriously.  Solid, don't fool with it, basic . . . good.  You can't do much better than that.

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*Peanut Butter and Chocolate Sauce*
Makes about 2 cups
If you like chocolate and you like peanut butter, you will LOVE this sauce.  Perfect on ice cream or other desserts.

4 ounces good quality unsweetened chocolate
190g granulated sugar (1 cup )
pinch salt
1 heaped TBS of creamy peanut butter
230ml single cream (1 cup)
1/2 tsp vanilla extract  

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Place the chocolate in the top of a double boiler, over simmering water. (Or a bowl that will fit over a saucepan without the bottom touching the simmering water underneath)  Melt slowly, stirring occasionally.  Once the chocolate has melted place the top of the double boiler directly on the burner, over low heat, and whisk in the sugar, butter, salt and single cream.  Cook and whisk to combine and melt the butter.  Increase the heat to medium and cook for a further 4 minutes or so (without allowing the mixture to boil) until the sauce thickens.  Remove from the heat and whisk in the vanilla.  Serve warm or at room temperature.

It's the same as my basic chocolate sauce recipe, except I have substituted peanut butter for the butter.  No fooling.  Good stuff for those who don't like peanut butter with their chocolate.  I know . . . hard to believe, but . . . it does happen.

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*Basic Chocolate Sauce*
Makes about 2 cups
The only chocolate sauce recipe you will ever need.

4 ounces good quality unsweetened chocolate
190g granulated sugar (1 cup )
pinch salt
1 TBS butter
230ml single cream (1 cup)
1/2 tsp vanilla extract

Place the chocolate in the top of a double boiler, over simmering water. (Or a bowl that will fit over a saucepan without the bottom touching the simmering water underneath)  Melt slowly, stirring occasionally.  Once the chocolate has melted place the top of the double boiler directly on the burner, over low heat, and whisk in the sugar, butter, salt and single cream.  Cook and whisk to combine and melt the butter.  Increase the heat to medium and cook for a further 4 minutes or so (without allowing the mixture to boil) until the sauce thickens.  Remove from the heat and whisk in the vanilla.  Serve warm or at room temperature.

Oh, and if you wanted to cut down on the calories a bit you can use non fat evaporated milk, undiluted instead of the cream.  Just saying is all.  I like to use Lindt dark chocolate for this or Valhrona if I can get it.

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I like to use pure vanilla for all of my baking.  I happen to be one of those people who think it is worth the extra expense of using the real thing.  There is just no comparison.  Yes . . . I am a vanilla snob.  That's why I was really pleased recently to receive some vanilla products from Taylor &Colledge!  I received a lovely box containing some Vanilla Bean Dusting Sugar, Vanilla Bean Paste, Vanilla Beans, Pur Vanilla Bean Extract and their newest innovation a Vanilla Bean Grinder.

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The revolutionary Vanilla Bean Grinder is adjustable, supports either a coarse or fine grind, and contains approximately three whole pure vanilla beans. It is perfect for adding a hint of the finest Vanilla to savoury and sweet dishes, baked treats and drinks, and – like all of the other products in the Taylor & Colledge range – is available now in Waitrose (RSP: £5.99, 12g).
“Our innovative, Vanilla Bean Grinder is the first home baking ingredient and Vanilla condiment of its kind,” says Taylor & Colledge MD Sam Himstedt, a member of the family that owns Taylor & Colledge.


We have been sourcing the finest Vanilla from around the globe for more than 100 years and our new grinder is the latest in a long line of Vanilla innovation that we have introduced to the world in that time.


Amazingly for such a high quality range of ingredients, we have always been able to ensure we are extremely competitive, while at the same time remaining true to our long-held commitment to ethical sourcing, fair trade and sustainable packaging.”
The new Taylor & Colledge Organic Vanilla Bean Grinder joins Taylor & Colledge’s other fine vanilla products in Waitrose, including its Vanilla Bean Paste (RSP: £4.19, 65g jar);  Vanilla Bean Extract (RSP: £3.69, 100ml bottle), Vanilla Bean Dusting Sugar (£2.99, 100g shaker); and Organic Vanilla Bean Pods (£3.89, 10g tube).  
You can look for more than a few treats in this coming week using this lovely line of Vanilla Products. 

6 comments:

  1. Ooh Marie, I love Vanilla anything! The grinder is a brilliant idea, I wonder why no one's thought of it before! I have a large jar of caster sugar with a big vanilla pod in it and give it a shake from time to time, I take the lid off now and again to smell it...now that shows how much a fan I am of vanilla, ha ha!!

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  2. I love vanilla and I love your blog. You work so hard on it, with updates every day, and I really look forward to checking in every day to see what you've been up to. Thank you x

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  3. I've been trying to replicate a friend's choc sauce recipe for years. This looks like it might be it. Thank you!

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  4. This sounds absolutely wonderful. Another one for the Oak Cottage folder!

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