Chocolate sauce for desserts. Chocolate sauce: the best recipes

Appetizing and fragrant chocolate for the cake will always decorate and make the dessert tastier and more desirable. Such a delicacy can be used to cover baked goods, both in whole and in part, and be used when applying an inscription or pattern. However, in order to properly prepare such a gravy at home, you first need to familiarize yourself with some of the subtleties. To do this, consider useful recommendations and popular recipes for making gravy for a cake.

Recipe selection by ingredients

Each sweet tooth has its own preferences, but hardly anyone can resist a dessert covered in chocolate.

Learning how to cook such a delicacy is not difficult - the procedure does not take much time and does not require the highest culinary skills. And the amount of ingredients will not empty your pocket much.

You can prepare a mixture for decoration in different ways, because there are a great many recipes. Here is a list of the ingredients you can use to make an excellent dessert topping:

1. The best choice is a natural product of the highest quality.
2. Cocoa powder serves as an excellent substitute and base for making glaze.
3. Gravy can be made with cream, egg whites, and sugar.
4. To achieve a thick consistency, you need to add butter or sour cream (more than 20% fat).
5. Sugar is recommended to be added only when using dark chocolate or natural cocoa powder.
6. Flavors will add originality to the dish. You can use cognac, vanillin, coffee, coconut, etc.

Thus, it is not difficult to prepare delicious icing at home. To do this, you can use those products that are "at hand".

In the process of cooking, it is necessary to avoid the formation of lumps. First, it is recommended to mix cocoa powder with sugar, and then dilute the mass with water. When using melted chocolate, add sour cream or milk to the mixture. Otherwise, the glaze will turn out lumpy and thick. In this case, the watering will harden very quickly.

To speed up the cooking process, you can replace granulated sugar with chocolate powder. After you have mixed all the ingredients of the sweet gravy, you need to let it cool down a bit. Otherwise, the chocolate on the cake will drain quickly. At the same time, it is important to prevent the watering from freezing, otherwise it will have to be melted again.

chocolate frosting recipe

There are many ways to make chocolate icing for a cake. Here are just a few of them:

Cream and chocolate sauce. For cooking you will need the following ingredients:

• chocolate - 125 g;
• fat cream or sour cream - 50 g;
• butter - 30 g;

Chocolate with butter must be melted in a water bath. When they dissolve, add cream and mix everything until smooth.

Chocolate and sugar icing can be made using the following ingredients:

• dark chocolate - 1 bar;
• sugar - 0.5 cups;
• milk or low-fat cream - 3 tbsp. spoons.

Melt the chocolate in a water bath, and shake the sugar and milk until completely dissolved. After that, mix the sugar and brown mixture and cook until completely thickened.

Sauce based on cocoa powder. Compound:

• cocoa powder - 3 tbsp. spoons;
• water - 3 tbsp. spoons;
• granulated sugar - 0.5 cups.

Mix dry ingredients, dilute with water and cook over low heat. Cook until bubbles appear, then keep on fire for another 1 minute and remove from the stove.

Grated chocolate topping. For cooking you will need:

• grated pure chocolate - 150 g;
• granulated sugar - 4 tbsp. spoons;
• sour cream - 250 ml.

In a small container, mix sour cream with sugar, put on fire and cook until completely dissolved. In this case, the mass must be constantly stirred. After that, chips are added, and cook until smooth. Remove glaze from heat and stir until thickened.

Recipe based on cocoa with the addition of vinegar:

• cocoa powder - 8 tbsp. spoons;
• granulated sugar - 16 tbsp. spoons;
• water - 50 g;
• butter - 50 g;
• vinegar - 1 teaspoon.

Mix the first two ingredients with vinegar, and bring the mass to a boil. Then the oil should be dissolved. Warm gravy can be poured over the cake, and cooled gravy can be decorated with a pastry bag.

Gravy with nuts and chocolate for cake. Compound:

• sugar - 0.5 cups;
• white chocolate - 1 bar;
• butter - 80 g;
• cream - 1 tbsp. spoon;
• walnuts;
• vanillin.

Melt chocolate with butter in a water bath. Then add cream, sugar, nuts and vanilla. Mix everything thoroughly. When the mass becomes homogeneous, it must be removed from the heat, and while it cools, stir continuously.

The presented cocoa and chocolate icing recipes for the cake will definitely help you out when creating confectionery masterpieces.

Chocolate sauce is a favorite treat for many. This thick, flavorful sauce pairs well with ice cream, various casseroles, and many other desserts. The preparation does not require much effort, although it is much more than just chocolate.

For chocolate sauce, first of all, you need to prepare the chocolate. It is best to use dark chocolate with a cocoa content of more than 50%. Dark chocolate sauce will be more fragrant and tasty. Many people don't like dark chocolate because it tastes bitter to them. In this case, you can cook with milk or any other chocolate.

If you melt a chocolate bar, then after a while this mass will still harden. Therefore, to obtain the consistency of the sauce, you need to add some more ingredients. Also, the melting process itself is very important. If you just put the chocolate in a saucepan and let it boil, it can burn. Thus, it is better to do it in a water bath.

Chocolate-based sauce is also prepared for spicy, meat and vegetable dishes. This is quite unusual, although very tasty. Meat with chocolate sauce is sure to please guests, especially if real gourmets come to you.

Cream sauce

Take for cooking:

• dark chocolate - 150 g
• water - 250 ml
• cream 35% - 130 ml
• granulated sugar - 80 g

First you need to chop the dark chocolate with a knife, put it in a saucepan, pour sugar on it. Add purified water, heavy cream and mix thoroughly. Bring these ingredients to a boil. While heating, stir constantly with a wooden spoon. The cooking process will take no more than 15 minutes, after which the sauce will thicken. The dish must be served hot.

vanilla sauce

Ingredients:

• dark chocolate - 180 g
• water - 120 ml
• sugar - 3 tbsp.
• oil - 35 g
• medium-fat cream - 6 tbsp.
• vanilla essence - 0.5 tsp

It is necessary to prepare a suitable pan and pour purified water into it. Add sugar to this water and boil. It is necessary to heat until the sugar is completely parted.

Break the chocolate into pieces and chop the butter with a knife. Put these two ingredients in a saucepan with sweet water and mix. The butter should melt completely. Then add cream and vanilla essence to the sauce. This chocolate sauce is served warm.

Sauce with dark chocolate and powder

Ingredients:

• dark chocolate - 175 g
• water - 170 ml
• sugar - 120 g
• oil - 55 g
• vanilla essence - 1 tsp
• powdered sugar

Break the chocolate into pieces. Cut the butter into small pieces with a knife. Put these ingredients in a saucepan, add water, powdered sugar and vanilla essence. Put everything on the stove and, stirring, bring to a boil. When all the components of the sauce are completely mixed, you can serve it on the table.

Sauce with cornmeal and milk

Components:

Cornmeal should be mixed with the following ingredients: granulated sugar, milk and cocoa powder. Transfer this mixture to a saucepan, put on fire and bring to a boil. When the mixture comes to a boil, reduce the heat to low and let it simmer for 2 minutes. Remove the pan from the heat, add the butter, dissolve completely, stir and add more vanilla essence.

Milk chocolate sauce

Required Ingredients:

• milk chocolate - 100 g
• purified water - 100 ml
• sugar - 50 g
• oil - 35 g
• vanillin - a pinch

Chocolate needs to be broken into small pieces, and butter cut with a knife. Put the pan on the fire, add purified water, sugar and vanilla. During cooking, the sauce should be periodically stirred with a spoon. When all the components are dissolved, the sauce will be ready and it can be put hot on the table.

Hot chilli sauce

Prepare the ingredients:

• chili pepper - 250 g
• bulbs - 2 pcs.
• garlic - 7 cloves
• olive oil - 100 ml
• carnation - 1 pc.
• pimento - 2 grains
• dried marjoram - 1 tbsp.
• clean water - 200 ml
• dark chocolate - 50 g
• table salt - 1 tbsp.
• cane sugar - 1 tbsp.
• apple cider vinegar - 100 ml
• peppercorns - 0.5 tsp

This chocolate sauce is designed specifically for meat. Chili must be peeled, seeds removed, cut and fried in a hot pan together with chopped onions and garlic. Add all spices and spices to the pan. Also pour water, salt, pepper, cover with a lid and simmer over low heat until the onion turns golden. After all put in the mixture of chocolate and melt it.

Place all sauce ingredients in a blender and blend until smooth. Ready sauce can be stored for a long time in a closed jar in the refrigerator. You can serve it with chops, chops or sausages. It is also very tasty to serve barbecue with such an unusual sauce.

Chocolate sauce is a great topping to decorate ice cream, pancakes, waffles or other homemade desserts. The sauce has a bright and rich taste and will certainly appeal to any sweet tooth. The expressive chocolate aroma and pleasant silky texture will give any dish not only a refined look, but also a richer and more pleasant taste. There are many recipes for making chocolate sauce. I offer the most simple, budgetary, but no less tasty dessert option for preparing this wonderful sauce. We need the most affordable ingredients, which any housewife will surely have. Preparing cocoa chocolate sauce is more than simple and even a novice cook can handle it. The syrup turns out both in taste and in consistency is simply amazing! To give chocolate sauce a more interesting and original taste, you can always diversify it with additives such as cinnamon, liquor, rum or cognac if you wish. It all depends on your imagination and preferences! Either way, I hope you enjoy the chocolate sauce recipe!

Ingredients:

• cocoa - 35 grams.
• water - 120 ml.
• salt - a pinch.
• vanillin - 1 gram.
• sugar - 150 grams.

How to make chocolate sauce from cocoa powder:

Pour the required amount of cocoa powder into a small saucepan or any other container in which we will prepare chocolate sauce.

Add warm water here.

We put the saucepan on moderate heat and constantly stirring the mass with a whisk, bring it to a homogeneous state.

Add the pre-measured amount of sugar. At the same time, add a little salt and vanilla to taste.

Continuing to stir constantly, let the sugar dissolve. After boiling the chocolate mass, boil everything for no more than three minutes.

Pour the chocolate sauce immediately into a jar or any other container in which it will be stored or served and put it in the refrigerator until it cools completely. According to the author of the original recipe, this chocolate sauce can be stored in the refrigerator for up to several months. To be honest, he has never stayed with us for so long! I can only note that the longer the chocolate sauce sits, the thicker it becomes in consistency.

You can serve the sauce with pancakes, pancakes, muffins, waffles, cakes and other desserts. The sauce according to this recipe is quite thick and beautiful, and looks spectacular when applied. With a pie, milk or just a bun, such a sauce will certainly always be appropriate.

Bon appetit!!!

Sincerely, Oksana Chaban.

chocolate sauce… as soon as we hear this name, we already want to taste it. Desserts with it are fabulously delicious: it will make your pancakes, ice cream, cakes, cottage cheese and casseroles, soufflés and waffles unrealistically delicious.

This sauce makes a great icing, topping, and sweet gravy. Under it, children will eat even what they usually refuse.

Benefit: gives happiness and mood

Contraindications: intolerance to components or a significant percentage of excess weight.

How to apply 1) pour the dessert 2) fill the gravy boat with sauce

How to store: in the refrigerator no more than 2-3 days

Little secret:

• To reduce the overall calorie content of a dish served with chocolate sauce, add 1/3 less sugar to it than indicated in the recipe.
• the taste of the sauce will determine the quality and type of chocolate used in the preparation - choose your favorite - and you will love the sauce. It is equally good with both bitter and milk chocolate.
• melting chocolate is best by breaking it into slices and placing it over a water bath
• finely chopped nuts can be added to any chocolate dessert sauce, but it is better not to add raisins and cookie crumbs - they will make it coarser.
• if desired, chocolate sauce can be enriched by adding a spoonful of cognac, rum or liquor into it

Shocking information: chocolate sauce is served not only with sweet dessert dishes, but also with vegetable and meat dishes. These specially prepared sauces (from the recipes below) bring out the flavor of steaks and chops to a stunning new level of flavor. This menu is preferred by gourmets, but no one will stop you from experimenting in the kitchen - what if you really like it?

Chocolate sauce for desserts

Prepare:

• chocolate - 100 gr.
• cocoa powder - 2 tbsp
• sugar - 75 gr. (3 tablespoons)
• milk - 150 ml
• butter - 20 gr.
• water - 100 ml
• starch - 1 tbsp.
• vanillin - 1 gr.
• cinnamon (ground) - 1 gr. (on the tip of a knife)

You need to prepare like this:

1. Mix sugar with cocoa, cinnamon and vanilla.
2. Pour in water and knead until smooth.
3. Slightly heat the mixture and add the butter and chocolate pieces, wait for them to dissolve.
4. Dilute starch in cold milk and add in a thin stream (with constant stirring) into the chocolate mixture.
5. Wait for the boil and sweat the sauce for a few more seconds, remove from heat and cool.
6. Serve it with any dessert.

Chocolate sauce for pancakes

Prepare:

• chocolate - 100 gr.
• cream (any fat content) - 50 ml
• sugar - 50 gr.
• vanillin - 1 gr.
• water (milk) - 100 ml

You need to prepare like this:

1. Grind a bar of chocolate and dissolve it in a water bath. As soon as this happens, pour in the cream and mix.
2. Enter sugar into the mixture (when using dark chocolate, its amount can be increased by 2 times) and vanillin.
3. After the sugar crystals are completely dissolved, you need to pour water (or milk) into the sauce, and wait until it becomes homogeneous.
4. Serve this sauce immediately (you can just pour it over pancakes).

Chocolate sauce with condensed milk

Prepare:

• chocolate (preferably bitter) - 50 gr.
• condensed milk - 150 ml
• butter - 1 tbsp. (20 gr.)
• milk - 80 ml
• cocoa powder - 1.5 tbsp.

Prepare it like this:

1. Grind a bar of chocolate and dissolve it in a water bath. Once this happens, add the pieces of butter and mix.
2. Pour cocoa and grind it until completely mixed with chocolate.
3. Pour in the condensed milk and regular milk in turn, again rub the mixture until smooth.
4. The sauce does not spread, but it does not freeze in a lump, but it is still better for them to immediately pour pancakes or decorate the cake.

Chocolate cocoa sauce

Prepare:

• cocoa powder - 2 tbsp.
• sugar - 3 tbsp.
• butter -2 tbsp.
• milk - 4 tbsp.

Prepare it like this:

1. Mix sugar and cocoa, rub with milk and boil for 1-2 minutes until the sugar crystals disperse.
2. Rub the pieces of butter into the chocolate sauce until a glossy surface forms. Enjoy the taste!

Chocolate sauce for ice cream and cake

Option 1 (with cream and butter):

Prepare:

• chocolate - 100 gr.
• cream - 50 ml
• butter - 15 gr.

You need to prepare like this:

1. In a water bath, heat the composition until completely dissolved and turning it into a uniform gloss. You can't boil the sauce. Good both cold and hot.

Option 2 (with cream):

Prepare:

• chocolate - 100 gr.
• cream - 200 ml

You need to prepare like this:

Bring the cream to a boil and dissolve the pieces of broken chocolate in them. Good both cold and hot.

Option 3 (with cream and milk):

Prepare:

• chocolate - 120 gr.
• cream (fatty) - 120 ml
• milk -120 ml
• sugar - 50 gr.

You need to prepare like this:

1. Break the chocolate and mix all the ingredients.
2. In a water bath, heat the composition until completely dissolved and turning it into a uniform gloss. You can't boil the sauce. Serve hot.

Thick cocoa - sauces for pastries and desserts

Option 1 (with flour):

Prepare:

• cocoa powder - 1 tbsp.
• milk - 300 ml
• eggs - 2 pcs.
• sugar - 100 gr.
• flour (wheat premium) - ½ tbsp.

Prepare it like this:

1. Pound the yolks and sugar, add cocoa and flour, knead until smooth.
2. Heat the milk and carefully fold it into the mixture.
3. While gradually heating the sauce, bring it to a boil (stirring constantly), but do not let it boil.
4. Pass the thickened hot mixture through a strainer and use as you wish - for waffles, croissants, cookies, etc.

Option 2 (with starch):

Prepare:

• cocoa powder - 1 tbsp.
• starch - 1 tsp
• milk - 100 ml
• cream - 100 ml
• sugar - 1-2 tbsp.
• vanillin - 1 gr.

You need to prepare like this:

1. Mix cocoa powder and sugar.
2. Heat the milk and carefully add it to the mixture, bring to a boil.
3. Dilute the starch in cold cream and pour into the sauce in a thin stream, add vanillin. Heat for a few seconds (do not thicken) and remove from the stove. The sauce is great both hot and cold.

Chocolate topping

Prepare:

• cocoa powder - 2 tbsp.
• sugar - 200 gr.
• milk - 200 ml
• vanillin - 1 gr.

You need to prepare like this:

1. Combine milk with sugar and cocoa, put on fire.
2. Increase the heat as the cocoa dissolves and simmer the mixture (stirring constantly) for 10 minutes. Do not reduce the fire - everything should boil.
3. Remove from heat and pour over pancakes, ice cream, or dessert. Can be used after cooling and stored in the refrigerator for up to a week.

Mexican chocolate sauce for meat "Mole Poblano"

This hot sauce is especially loved by men.

Prepare:

• dark chocolate (good) - 200 gr.
• pasilla, chipotele, ancho and mulato peppers (preferably dried) - 3 pcs.
• pumpkin seeds - 50 gr.
• peanuts - 100 gr.
• almond nuts - 100 gr.
• black pepper - 6 peas
• cloves - 3 buds
• star anise (anise) - a pinch
• cinnamon - 1 stick
• red tomatoes (medium) - 4 pcs.
• green tomatoes (small) - 10 pcs.
• onion - 1 head
• garlic - 3 cloves
• broth (chicken) - 1 liter
• olive oil - 1 tbsp.
• vegetable oil - 1 tbsp.
• red wine vinegar - 2 tbsp.

P.S. Mexican peppers in the recipe, in their absence, are replaced by 3 sweet bell peppers and 3 hot chili (without seeds and partitions) - (preferably dried) of different types and colors.

You need to prepare like this:

1. If you take dried peppers, then soak them, if fresh - just remove the seeds, partitions and chop them.
2. Pour vegetable oil into a deep frying pan and submerge peppers, nuts, pumpkin seeds, cinnamon, anise, peppercorns and cloves. Fry this mixture and pour in the broth.
3. Grind the tomatoes, onion and garlic cloves in a blender. Transfer the puree to the broth and then 20 minutes over low heat.
4. Strain the mixture and bring the liquid to a boil.
5. Pour grated chocolate shavings, vinegar and olive oil into the liquid. Stir until the chocolate chips have completely melted, remove the sauce from the heat and pour it over your steaks.

Chocolate sauce for steak and barbecue

This sweet and sour sauce is more adapted to our conditions. And again he was the favorite of men.

Prepare:

• bitter chocolate - 30 gr.
• onion (finely chopped) - 1 tbsp. (with slide)
• rosemary (leaves) - 1 tsp (or to taste)
• dry white wine - 125 ml
• sugar - 1 tsp
• wine vinegar - 20 ml (1 tablespoon)

Prepare it like this:

1. Peel and very finely chop the onion. Fry it in vegetable oil.
2. Pour wine into the onion, followed by vinegar and sugar (wait for it to dissolve). Let the composition boil for 1-3 minutes.
3. Chop rosemary (dry or fresh) and add to sauce.
4. Evaporate the mixture until it is reduced by 1/3 of its volume.
5. Chop the chocolate and add it piece by piece to the sauce, dissolving them in it.
6. Remove the sauce from the stove and pour into a bowl or pour over the meat.

Chocolate sauce for meat "Royal"

In this sauce, the taste of chocolate is replaced by hints of garlic and spicy sharpness of spices. He is what your man needs.

Prepare:

• bitter chocolate - 35 gr.
• cocoa powder - 2 tbsp
• premium wheat flour - 1 tbsp.
• garlic - 2 cloves
• onion - 1 head
• red pepper (ground) - 0.5 tsp
• cloves - 3 buds
• nutmeg (ground) - 1/4 tsp
• coriander (ground) - ¼ tsp
• mustard (seeds) - 5 pcs.
• vegetable oil - 1 tsp
• water - 300 ml
• salt - 1/2 tsp

Prepare it like this:

1. Pour all the spices, salt and pour 2-3 tablespoons of water into the pan.
2. Transfer the mixture to a blender and grind it.
3. Add a glass of water and bring to a boil.
4. In the rest of the water, dilute the flour and cocoa, add to the sauce.
5. Top it with broken chocolate pieces and boil until thick.

Chocolate sauce for beans and meat dishes

This sauce is good not only as an addition to meat, but also as a base for Chili con carne. Spicy, spice and salt in the recipe can be adjusted.

Prepare:

• bitter chocolate - 50 gr.
• onion - 1 head
• tomato paste - 2 tbsp.
• garlic - 1 clove
• cinnamon - 1 pinch
• ground coriander - 1 pinch
• vegetable oil - 1-2 tbsp.
• pink / allspice (ground) - to taste
• Tabasco sauce - to taste
• salt - a pinch

You need to prepare like this:

1. Chop the onion and garlic and fry in vegetable oil.
2. Enter the tomato paste, salt and spices, sweat the mixture for a couple of minutes.
3. Transfer the mixture to a blender and grind it.
4. Melt the chocolate and add to the sauce, along with Tabasco sauce (it can be replaced or combined with chili sauce).

Bring the sauce to the maximum uniformity and serve it.

In the previous article, we already described the Mexican meat dish Mole Poblano with chocolate sauce. You can find his recipe by clicking on the link:

The combination of dark chocolate with meat has become a classic to some extent, but white chocolate is an unusual combination. In the recipe below, we propose to prepare the Béarnaise sauce with the addition of white chocolate, this sauce will be a non-standard proposal for grilled meat.

Ingredients:
for reduction
185g shallots, minced
12g fresh tarragon
10g white pepper, chopped
375g white wine
130g wine vinegar
10g salt
250gr water
4g sugar

For sauce
80g egg yolks
55g reduction
100g butter
150g white chocolate
crushed tarragon

Technology:
for reduction
1. Mix all ingredients.
2. Bring to a boil and boil for 5 minutes.
3. Refrigerate the reduction along with the ingredients.
4. Strain.
for sauce
1. Mix the yolks with the reduction and beat in a water bath until pale and thick.
2. Add white chocolate and stir until dissolved.
3. Add butter and mix again.
4. Add chopped tarragon to taste, salt and pepper.

Serving:
Serve white chocolate sauce as an alternative to the classic Béarnaise sauce with grilled meat dishes. Pour it into a siphon, fill it with N2O gas and get extra air in the flow.

You can implement even more non-standard technologies and avant-garde recipes using ingredients from the academy's molecular store:

:) if this article was useful to you, click "I like", so you express your gratitude to the author.
(author of the article: Artur Protchenko