Hi! Thanks so much! It'll take some trial and error to get the perfect amount for the ideal consistency, but you could use this blueberry sauce as a component in a chocolate filling for something like my Chocolate Truffles (cheflindseyfarr.com/chocolate-bourbon-truffles/). If using that recipe, you would still need the chocolate and cream for incorporation and for it to harden properly in the fridge. Store rolled truffles in the refrigerator in an airtight container or ziptop baggie for up to 4 weeks. Chocolate truffles will keep for one month refrigerated or 10 days at room temperature. You can freeze truffles; however, I find that it changes the texture and flavor of the chocolate. Report back, and happy chocolate-ing!
Hi Richard! Sounds delicious! Thanks for coming back and letting me know! I also love this one on my Angel Food Cake! (cheflindseyfarr.com/angel-food-cake-blueberry-sauce/)
Um, ABSOLUTELY. (Yes, I'm a little excited.) Use this recipe as inspiration: cheflindseyfarr.com/no-bake-blueberry-cheesecake-bars/ But also, keep in mind you'll want a thicker sauce to swirl into the batter so it keeps the swirl look. Just cook it a little longer so that it's thicker but still pourable, closer to a jam consistency!
Thank you for your reply. I want to make this and your strawberry sauce. I’m making Cheesecake Mousse Parfaits for approximately 40 people. Not sure what the serving size is on your recipe. Can you help? TIA
@@vseward6785 Hi! For about 40 parfaits, you'd need around 10 cups of fruit sauce. This recipe makes about 2 cups of blueberry sauce! Have a wonderful event!
Correct! The blueberries have enough pectin and they cook long enough to activate it. If you want it to be thicker, then you could absolutely use a cornstarch slurry. Whisk together 1 teaspoon of cornstarch with 2 teaspoons of water and whisk into the hot sauce. Boil at least a minute to cook out the raw starch flavor.
Simply Scrumptious! I've made it four times now perfect every time. Excellent topping for cheesecake.
So good! Thanks for commenting your success!
Have a cup of blueberries daily. This is even a better way to enjoy them.
The sauce is so versatile. Gotta love blueberries! 💙
Making this for my cheesecake! Love your video - very bright and happy !
Yay, thank you!
I'm soo glad I came across your channel! Love your personality! Thanks for this delicious topping recipe!
You are so welcome!
It very nice video friend thank you for share this
Thanks for stopping by!
Delish! Thank you :)
My pleasure 😊
Wow!! Great personality and recipe as well.
Can i use this as filling in chocolate and for how long i can keep that fusion?
Hi! Thanks so much! It'll take some trial and error to get the perfect amount for the ideal consistency, but you could use this blueberry sauce as a component in a chocolate filling for something like my Chocolate Truffles (cheflindseyfarr.com/chocolate-bourbon-truffles/). If using that recipe, you would still need the chocolate and cream for incorporation and for it to harden properly in the fridge. Store rolled truffles in the refrigerator in an airtight container or ziptop baggie for up to 4 weeks. Chocolate truffles will keep for one month refrigerated or 10 days at room temperature. You can freeze truffles; however, I find that it changes the texture and flavor of the chocolate. Report back, and happy chocolate-ing!
❤ Used this on cheesecake
Hi Richard! Sounds delicious! Thanks for coming back and letting me know! I also love this one on my Angel Food Cake! (cheflindseyfarr.com/angel-food-cake-blueberry-sauce/)
My favorite sauce 😋
Hi Christina! I'm so happy to hear that, thank you for coming back and commenting!
I like the pirate shirt and the blue berry sauce.
Haha! Thank you! 🦜
Can you incorporate this into a Cheescake? If so how thin or thick should the consistency of the blueberry sauce be?
Many thanks!
Um, ABSOLUTELY. (Yes, I'm a little excited.) Use this recipe as inspiration: cheflindseyfarr.com/no-bake-blueberry-cheesecake-bars/
But also, keep in mind you'll want a thicker sauce to swirl into the batter so it keeps the swirl look. Just cook it a little longer so that it's thicker but still pourable, closer to a jam consistency!
Adding this to the top of my cheesecake
Hi Josh! That sounds delightful, please let me know how it goes!
Me too! Delish!
How long can we keep it in the fridge ? ☺️
This can be made up to 2 weeks in advance if you cool it quickly (to 40F in under 2 hours). Store sealed in the refrigerator!
Can you do the same with strawberries 🍓
For strawberries I'd add a little extra lemon juice to this recipe instead: cheflindseyfarr.com/quick-strawberry-jam/
Thank you for your reply. I want to make this and your strawberry sauce. I’m making Cheesecake Mousse Parfaits for approximately 40 people. Not sure what the serving size is on your recipe. Can you help? TIA
@@vseward6785 Hi! For about 40 parfaits, you'd need around 10 cups of fruit sauce. This recipe makes about 2 cups of blueberry sauce! Have a wonderful event!
This woman is so charismatic 😂 I have to subscribe
Thank you so much! Welcome aboard!
I made something like that last Halloween, except I made it with boo berries
😂
You didn’t use cornstarch yes ?
Correct! The blueberries have enough pectin and they cook long enough to activate it. If you want it to be thicker, then you could absolutely use a cornstarch slurry. Whisk together 1 teaspoon of cornstarch with 2 teaspoons of water and whisk into the hot sauce. Boil at least a minute to cook out the raw starch flavor.
@@ChefLindseyFarr thanks 😍
@@Rafaiolle You got it!
Wow! New sub here! I recently made Cheesecake on my page too and *your dish looks amazing!* Hope to stay connected! 😀
Black raspberries make the best choice for cheesecake. Blueberries, not as much.
Thank you! Will do!
To each their own! 💙
Did you Wash them first????
For sure, just off camera :)