Best 3 Emeril Lagasses Cajun Chocolate Syrup Recipes
Emeril Lagasse's Cajun Chocolate Syrup is a unique and flavorful twist on the classic chocolate syrup. This recipe combines the sweetness of chocolate with the warmth of Cajun spices, creating a rich and complex syrup that is perfect for adding a special touch to your favorite desserts. Whether you are drizzling it over pancakes, waffles, or ice cream, or using it as a dipping sauce for fruit or cookies, Emeril Lagasse's Cajun Chocolate Syrup is sure to be a hit. With its easy-to-follow instructions and delicious results, this recipe is a must-try for anyone who loves chocolate and Cajun cuisine.
Here are our top 3 tried and tested recipes!
EMERIL LAGASSE'S CAJUN CHOCOLATE SYRUP
Oh my goodness, Emeril has done it again! Try this delicious sauce on ice cream, in milk or whip up a great milkshake with some vanilla ice cream! This syrup is dairy-free so you can use soy milk, etc. when making things with it.
Provided by Nif_H
Categories Sauces
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Combine all ingredients in a saucepan. Bring to a simmer while whisking constantly. Remove from heat and chill before serving.
Nutrition Facts : Calories 906.6, Fat 8, SaturatedFat 4.7, Sodium 215.1, Carbohydrate 233.5, Fiber 19.2, Sugar 200.7, Protein 11.3
CHOCOLATE SAUCE
Steps:
- Combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until a thin paper-like skin appears on the top. Do not boil. Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth. Remove from the heat and let cool. The sauce can be kept refrigerated for several days, but it must be returned to room temperature before serving.
CAJUN JAMBALAYA - EMERIL LAGASSE
I am currently working on a Cajun themed get together. I'll let you know how this recipe works with my guests. Retrieved from www.foodtv.com
Provided by Cristina Barry
Categories Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well.
- In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes.
- Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces.
- Stir in rice and slowly add broth.
- Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes.
- When rice is just tender add shrimp and chicken mixture and sausage.
- Cook until meat is done, about 10 minutes more.
- Season to taste with salt, pepper and Creole seasoning.
Tips:
- To make the chocolate syrup, you will need unsweetened cocoa powder, sugar, water, butter, vanilla extract, and salt.
- Use a heavy saucepan to make the syrup so that it doesn't scorch.
- Bring the syrup to a boil over medium heat, then reduce the heat to low and simmer for 5 minutes, stirring constantly.
- Remove the syrup from the heat and stir in the vanilla extract and salt.
- Let the syrup cool slightly before using.
- The chocolate syrup can be used on pancakes, waffles, ice cream, or any other dessert.
- To make the Cajun chocolate syrup, you will need the chocolate syrup, cayenne pepper, and smoked paprika.
- Stir the cayenne pepper and smoked paprika into the chocolate syrup until well combined.
- Use the Cajun chocolate syrup on chicken, fish, or pork.
Conclusion:
Emeril Lagasse's Cajun chocolate syrup is a delicious and versatile sauce that can be used on a variety of dishes. The syrup is easy to make and can be stored in the refrigerator for up to 2 weeks. Whether you are using the chocolate syrup on pancakes, waffles, ice cream, or chicken, you are sure to enjoy its rich and flavorful taste.
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