Chocolate sauce for desserts. Creamy aristocracy of chocolate sauce
Chocolate sauces are tasty, fragrant, sweet and salty. They excite the subconscious with just one look, excite the appetite and become a great addition to any desserts, as well as meat dishes. What can we say, even boring cookies will become tasty, and fruits will be interesting if they are properly supplemented.
Chocolate Sauce - General Cooking Principles
Chocolate. For sauces, it needs to be melted, not with all tiles it can be done. That is why you need to use a high quality product, preferably with a high cocoa content. Dissolve chocolate in a water bath or simply in the microwave. It will be easier to do this if you add a little butter, heavy cream or a spoonful of sour cream, if they are in the recipe.
Cocoa. Often they are replaced with natural chocolate or added to improve the color. It is best to use a high quality powder without sugar or artificial flavors, this way the sauce will really get the chocolate flavor.
Sugar. Added for taste. Usually sand is used. It can be combined with cocoa so that lumps do not appear in the powder.
other ingredients. Dairy products are often added to sauces: cream, milk, condensed milk, butter. For flavor put vanillin, cinnamon, alcoholic drinks, berry or fruit syrups.
For savory sauces. Such sauces are usually prepared with the addition of dark chocolate, vegetables, spices, tomato paste and other suitable ingredients. In acute versions, adjika may be present.
Custard chocolate cocoa sauce (for ice cream)
A variant of chocolate sauce that is ideal for ice cream. But they can also be watered with cottage cheese desserts, used as an addition to pies. High quality cocoa powder without sugar is used.
Ingredients
Three tablespoons of cocoa;
Half a glass of water;
Four spoons of sugar;
A pinch of vanilla;
0.5 tsp flour.
Cooking
1. This sauce is convenient to prepare in a saucepan with one handle, that is, in a ladle. Pour sugar and cocoa into it, stir.
2. Now add flour, it will thicken the sauce. It needs quite a bit, otherwise it will turn out a thick cream. Mix with dry ingredients to prevent lumps.
3. Immediately add a pinch of vanilla or a couple of drops of extract, stir.
4. Dilute the dry mixture with prescription water, mix quickly, put the sauce on the stove.
5. Cook over low heat. We wait until the mass becomes homogeneous, but it is not necessary to boil the chocolate sauce. As soon as the first bubbles appear, immediately remove the saucepan from the stove.
6. Cool, pour ice cream, pies, casseroles, add to cocktails.
Chocolate sauce with white wine for meat
Recipe for unsweetened chocolate sauce served with meat. Beef steaks look especially chic with it. You will also need some white wine for cooking.
Ingredients
Bulb;
130 ml of white wine;
45 g of dark chocolate;
1 tsp oils;
1 tsp rosemary leaves, salt.
Cooking
1. Cut the onion into small cubes, put it in a greased frying pan, fry over low heat, but do not brown much.
2. Add wine to the onion, let the alcohol evaporate a little, throw a pinch of salt, add chopped rosemary leaves.
3. You can add a pinch of pepper to taste.
4. Chop the chocolate pieces with a knife, add to the sauce. Simmer over low heat until all the chocolate has melted.
5. Stir the sauce well before serving, cool.
Sweet chocolate bar sauce
The recipe for the perfect chocolate sauce for pancakes, fritters, and more. But a pie or casserole can also be poured with this mass. Any chocolate can be used, but not white.
Ingredients
50 g of chocolate;
90 g cream;
3 art. l. Sahara;
15 g cl. oils;
1 tsp cocoa powder;
Vanilla, cinnamon to taste.
Cooking
1. Break the chocolate, add a piece of butter to it.
2. Combine the cream with granulated sugar and cocoa powder, add a little vanillin, cinnamon or any other flavoring if desired. Stir until smooth, pour over chocolate.
3. Set the bowl in a water bath, start heating.
4. As soon as all the chocolate melts, the sauce becomes homogeneous, you can remove it from the heat. You don't need to boil anything.
5. Pour into a gravy boat, serve with pancakes or immediately decorate the prepared dessert.
Chocolate sauce with milk and yolks
Another custard recipe for chocolate sauce with cocoa. It is cooked in milk, it turns out very tasty and sweet.
Ingredients
300 ml of milk;
2 yolks;
4 full spoons of cocoa powder;
110 g of sugar;
1 tsp starch;
1 tsp flour;
30 g butter.
Cooking
1. Break the eggs, carefully remove the yolks, transfer to a saucepan.
2. Combine all dry ingredients according to the recipe: flour, starch. Cocoa powder and sugar. Grind until smooth, add to the yolks and pour in half a glass of milk.
3. Stir the mass until it turns into a homogeneous cream.
4. Dilute the sauce with the remaining milk.
5. Send to the stove, cook over low heat. Do not let the mass burn, so stir constantly.
6. As soon as the sauce thickens, remove from heat.
7. Chop the butter into several pieces, add to the hot chocolate. Stir quickly until completely dissolved.
8. If desired, put vanilla, cool before use.
Chocolate sauce for meat with tomato paste
Recipe for a rich chocolate sauce for meat with tomato puree, onions and a delicate aroma of garlic. We take dark chocolate with a cocoa content above 70%.
Ingredients
50 g of dark chocolate;
1 clove of garlic;
Two tablespoons of oil;
One bulb;
0.3 tsp chopped chili;
4 tablespoons of tomato puree;
Cinnamon, coriander.
Cooking
1. Melt any butter in a frying pan. For now, use one tablespoon.
2. Add chopped onion and garlic, fry vegetables a little. Then cover the pan. Let's sweat until soft.
3. Add tomato puree. If a paste is used, then dilute it in half with water. We cook vegetables for a couple more minutes in a tomato, it's time to add chili pepper and spices to them.
4. Remove the sauce from the stove, let it cool down a bit.
5. Combine the remaining butter and chocolate broken into small pieces. Melt, you can in the bath or just in the microwave. Or throw the pieces into the hot sauce and stir quickly.
6. Immerse the blender, puree the chocolate mass until smooth. Let's taste it. For spice, you can add a little lemon juice or vinegar.
Cognac Powder Chocolate Sauce
Simple at first glance, the sauce turns out to be incredibly fragrant, has a pleasant aftertaste and an unusual aroma. All thanks to the addition of cognac. But you can also add rum, liquor or other flavored alcohol.
Ingredients
40 g cocoa;
100 g of sugar;
20 ml brandy;
125 ml of water.
Cooking
1. Combine granulated sugar with cocoa, stir well so that lumps do not form in the process.
2. Dilute the mixture with water, stir again, send to cook on the stove.
3. Cook over low heat until the sugar is completely dissolved. Stir constantly to prevent chocolate from sticking.
4. Remove from fire. As soon as the sauce becomes homogeneous. We leave for five minutes.
5. Pour in cognac, stir. Serve with desserts. You can supplement this sauce with cherries, it blends perfectly with it.
Chocolate sauce in haste from condensed milk
The easiest chocolate sauce recipe ever. Which doesn't even need to be cooked. It is advisable to take a good condensed milk, which does not contain starch and other unnecessary ingredients.
Ingredients
150 g of condensed milk;
2 tbsp. l. sour cream;
4 tablespoons of cocoa.
Cooking
1. Sour cream will give this sauce a lighter taste, dilute the sweetness of condensed milk. We combine them, stir.
2. Add cocoa powder. Stir again, if desired, add vanilla for flavor, the sauce is ready! You can use it right away.
Chocolate sauce with banana from a tile
A recipe for a very light sauce that is prepared with bananas. Choose ripe, soft, but not dark fruits that have already begun to spoil.
Ingredients
2 bananas;
0.5 lemon;
chocolate;
130 ml cream;
2 tbsp. l. Sahara;
1 tsp Roma.
Cooking
1. Open the chocolate bar, break it into small pieces.
2. Pour the cream into a saucepan, put on the stove. As soon as they heat up, add the broken chocolate and add sugar. Its amount can be changed depending on the desired sweetness.
3. Warm up the chocolate with cream. Until all the pieces are dissolved. Then remove from heat, cool until warm.
4. Peel the bananas, cut into pieces first, then grind to a pulp. If they are large, then you can take one.
5. Squeeze lemon juice onto banana puree, stir. Citrus will give a pleasant sourness, will not let the puree darken quickly.
6. Now we combine the chocolate mass with a mashed banana, add a spoonful of cognac, stir well and you're done! This sauce cannot be stored and must be used immediately.
It is advisable to prepare the sauce in advance so that it has time to cool. If time is running out, then put the saucepan in a basin of cold water, stirring, cool the cooked mass, then put it in the freezer for a few minutes.
There are a lot of lumps? The chocolate sauce can be strained through a fine strainer or simply blended with an immersion blender.
Is the chocolate sauce runny? For sweet options, you can add a little coconut flakes or crushed cookies. Nuts can be added not only to sauces for desserts, but also to salty, spicy options.
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:
- Mix sugar with cocoa, cinnamon and vanilla.
- Pour in water and knead until smooth.
- Slightly heat the mixture and add the butter and chocolate pieces, wait for them to dissolve.
- Dilute starch in cold milk and add in a thin stream (with constant stirring) into the chocolate mixture.
- Wait for the boil and sweat the sauce for a few more seconds, remove from heat and cool.
- 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:
- Grind a bar of chocolate and dissolve it in a water bath. As soon as this happens, pour in the cream and mix.
- Enter sugar into the mixture (when using dark chocolate, its amount can be increased by 2 times) and vanillin.
- After the sugar crystals are completely dissolved, you need to pour water (or milk) into the sauce, and wait until it becomes homogeneous.
- 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:
- Grind a bar of chocolate and dissolve it in a water bath. Once this happens, add the pieces of butter and mix.
- Pour cocoa and grind it until completely mixed with chocolate.
- Pour in the condensed milk and regular milk in turn, again rub the mixture until smooth.
- 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:
- Mix sugar and cocoa, rub with milk and boil for 1-2 minutes until the sugar crystals disperse.
- 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:
- 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:
- Break the chocolate and mix all the ingredients.
- 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:
- Pound the yolks and sugar, add cocoa and flour, knead until smooth.
- Heat the milk and carefully fold it into the mixture.
- While gradually heating the sauce, bring it to a boil (stirring constantly), but do not let it boil.
- 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:
- Mix cocoa powder and sugar.
- Heat the milk and carefully add it to the mixture, bring to a boil.
- 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:
- Combine milk with sugar and cocoa, put on fire.
- Increase the heat as the cocoa dissolves and simmer the mixture (stirring constantly) for 10 minutes. Do not reduce the fire - everything should boil.
- 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:
- If you take dried peppers, then soak them, if fresh - just remove the seeds, partitions and chop them.
- 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.
- Grind the tomatoes, onion and garlic cloves in a blender. Transfer the puree to the broth and then 20 minutes over low heat.
- Strain the mixture and bring the liquid to a boil.
- 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:
- Peel and very finely chop the onion. Fry it in vegetable oil.
- Pour wine into the onion, followed by vinegar and sugar (wait for it to dissolve). Let the composition boil for 1-3 minutes.
- Chop rosemary (dry or fresh) and add to sauce.
- Evaporate the mixture until it is reduced by 1/3 of its volume.
- Chop the chocolate and add it piece by piece to the sauce, dissolving them in it.
- 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:
- Pour all the spices, salt and pour 2-3 tablespoons of water into the pan.
- Transfer the mixture to a blender and grind it.
- Add a glass of water and bring to a boil.
- In the rest of the water, dilute the flour and cocoa, add to the sauce.
- 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:
- Chop the onion and garlic and fry in vegetable oil.
- Enter the tomato paste, salt and spices, sweat the mixture for a couple of minutes.
- Transfer the mixture to a blender and grind it.
- 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.
Chocolate sauce for pancakes is a transforming sauce. Why? The fact is that when warm, it has a pleasant enveloping density, reminiscent of condensed milk in consistency. If you put this sauce in the refrigerator (where it should be stored between uses), then, as it cools, it will harden and become a real chocolate paste, which is perfect for spreading it on slices of bread or sweet crackers.
Many of you love pancakes with chocolate filling. But what if you could not buy one in the store? It doesn't matter - chocolate sauce for pancakes can be completely prepared by yourself, and in just a quarter of an hour. Even a beginner can handle it.
Ingredients:
- 80 grams of cream with a fat content of 15%
- 70 grams dark chocolate (72-74% cocoa)
- 20 grams of invert, glucose syrup or honey
- 20 grams of water
- 15 grams cocoa powder
Cooking method:
- Pour the cocoa into a deep mixing bowl.
- Separately, bring water mixed with invert syrup or honey to a boil.
- Pour boiling water over cocoa, stirring the mass.
- The mass should be smooth without lumps.
- Then add the warmed cream to the sauce. Stir.
- Now it's the turn to add dark chocolate to the sauce. Under the influence of temperature, it will melt. If the mixture has cooled and you notice that the chocolate does not want to melt, then heat the chocolate sauce in the microwave for short periods of time, stirring it each time so that the chocolate does not overheat and curdle.
- The sauce should be completely homogeneous and smooth.
- Use it immediately or pour it into a bowl and store in the refrigerator for up to a week.
Chocolate sauce for pancakes and more
Ingredients:
- 35 g of dark chocolate;
- 15 g butter;
- 60 ml cream 10% fat.
Cooking:
- I added a spoonful of cocoa.
- The recipe called for cocoa at the end.
- The first time I did this, but I didn’t like the fact that cocoa is difficult to stir without getting a lot of small lumps.
Ingredients:
- Eighty grams of cream 15%
- Seventy grams of dark chocolate (72 - 74% cocoa)
- Twenty grams of honey and the same amount of water
- Fifteen grams of cocoa powder
Cooking:
- Pour the cocoa into a deep bowl. Separately, bring water mixed with honey to a boil. Pour boiling water over cocoa, stirring the mass. The mass should be without lumps
- Add warmed cream to the sauce. mix
- Add chocolate. It must melt under the influence of high temperature
- The sauce should be uniform and smooth.
- Chocolate sauce should either be used immediately or placed in a storage container.
- It will be usable within seven days.
Chocolate sauce for desserts
Ingredients:
- 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)
Cooking method:
- Mix sugar with cocoa, cinnamon and vanilla.
- Pour in water and knead until smooth.
- Slightly heat the mixture and add the butter and chocolate pieces, wait for them to dissolve.
- Dilute starch in cold milk and add in a thin stream (with constant stirring) into the chocolate mixture.
- Wait for the boil and sweat the sauce for a few more seconds, remove from heat and cool.
- Serve it with any dessert.
Ingredients:
- chocolate - 100 gr.
- cream (any fat content) - 50 ml
- sugar - 50 gr.
- vanillin - 1 gr.
- water (milk) - 100 ml
Cooking method:
- Grind a bar of chocolate and dissolve it in a water bath. As soon as this happens, pour in the cream and mix.
- Enter sugar into the mixture (when using dark chocolate, its amount can be increased by 2 times) and vanillin.
- After the sugar crystals are completely dissolved, you need to pour water (or milk) into the sauce, and wait until it becomes homogeneous.
- Serve this sauce immediately (you can just pour it over pancakes).
Chocolate sauce with condensed milk
Ingredients:
- chocolate (preferably bitter) - 50 gr.
- condensed milk - 150 ml
- butter - 1 tbsp. (20 gr.)
- milk - 80 ml
- cocoa powder - 1.5 tbsp.
Cooking method:
- Grind a bar of chocolate and dissolve it in a water bath. Once this happens, add the pieces of butter and mix.
- Pour cocoa and grind it until completely mixed with chocolate.
- Pour in the condensed milk and regular milk in turn, again rub the mixture until smooth.
- 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 sauce
If you and your family are chocolate lovers, then chocolate sauce will become your favorite.
Ingredients:
- chocolate - 100 grams (bitter or milk, to taste);
- water - 100 ml;
- sugar - 50 grams (if dark chocolate is used, the amount of sugar is doubled);
- butter - 30 grams;
- vanillin - on the tip of a knife.
Cooking method:
- Break the chocolate into pieces, cut the butter (do not forget to keep it in the refrigerator first, or better in the freezer). Put it in a saucepan and put it in a water bath over a slow fire with constant stirring.
- When all the ingredients have melted and completely mixed, the chocolate dressing for the pancakes will be ready.
- Serve warm chocolate sauce for pancakes with ready-made tortillas. The sauce is quite simple to prepare, but gives a "zest" to ordinary pancakes.
Thick chocolate sauce
Thick chocolate sauce is perfect for drawing chocolate inscriptions and patterns on a plate. When applied through a pastry syringe, it does not spread and holds its shape well. And you can dilute it to a more liquid state and serve it with pancakes, ice cream or just a warm vanilla bun. Be sure to try my chocolate sauce recipe - I'm sure you'll love it.
Ingredients:
- dark chocolate 40 g
- butter 15 g
- condensed milk 4 tbsp. l.
- cocoa powder 1 tbsp. l.
- 33% cream 2 tbsp. l.
- boiled milk 1-3 tbsp. l.
Cooking method:
- Melt chocolate and butter in a water bath. It is very important not to overheat! Therefore, as soon as the butter melts, we immediately remove the saucepan from the water bath.
- Stir vigorously so that the chocolate begins to melt from the warm butter. If the chocolate has not completely dispersed during stirring, it is better to return it again to the water bath for 5-10 seconds, but this way it will not overheat.
- Stir until smooth - you should get a thick chocolate mixture, shiny, like a mirror glaze.
- Add 1 tablespoon with a small top of cocoa powder to the warm chocolate mass (it is advisable to use high-quality cocoa, without fillers).
- Mix everything well so that there are no lumps left. Add condensed milk and mix again.
- Condensed milk should be taken unboiled, always of high quality, without vegetable fats. We introduce cream - fat content of at least 30%.
- Stir to bring the mixture to a uniform consistency. You will get a thick sauce - it does not spread and does not harden in the cold.
- At this stage, you can finish cooking and use the thick chocolate sauce to apply patterns and designs.
- In order to draw, it must be poured into a pastry syringe or bag. The drawing is applied easily, keeps its shape perfectly.
- It needs the consistency of a sauce, it is enough to add milk to the chocolate mixture - boiled and pre-chilled.
- Add milk gradually, 1 teaspoon at a time, stirring until smooth. The resulting chocolate sauce is great for pancakes with sweet fillings.
- A very tasty combination with fruit fillings, especially bananas. The sauce can be served immediately after preparation.
Chocolate sauce easy recipe
Ingredients:
- 35 g of dark chocolate;
- 120 g of high-quality (without additives that reduce the cost of the product) condensed milk;
- 15 g butter;
- 1 tbsp cocoa without fillers;
- 60 ml cream 10% fat.
Cooking method:
- Melt butter and chocolate in a water bath.
- In order not to overheat, I removed the pot of boiling water from the stove. Mixed.
- I added a spoonful of cocoa.
- I thought it was better to put it earlier, before the cream, when the mixture is still thick. This made mixing it much easier.
- I added condensed milk to the chocolate-butter mass.
- Stirred. I poured out half the cream. Mixed again.
- Pour in the rest of the cream little by little and bring the mixture to a smooth consistency.
- The sauce is quite thick, does not spread, but does not harden in the cold.
- That's all - chocolate sauce for pancakes, fruit, ice cream or just a bun is ready.
Classic chocolate sauce for pancakes
Ingredients:
- Bitter chocolate - 35 g
- Condensed milk - 120 g
- Butter - 15 g
- Cocoa - 1 tbsp. l.
- Creams (10%) - 60 ml
Cooking:
- Melt butter and chocolate in a water bath.
- In order not to overheat, I removed the pot of boiling water from the stove. Mixed.
- I added a spoonful of cocoa.
- The recipe called for cocoa at the end. The first time I did this, but I didn’t like the fact that cocoa is difficult to stir without getting a lot of small lumps.
- I thought it was better to put it earlier, before the cream, when the mixture is still thick.
- This made mixing it much easier.
- I added condensed milk to the chocolate-butter mass.
- Stirred. I poured out half the cream. Mixed again.
- Pour in the rest of the cream little by little and bring the mixture to a smooth consistency.
- The sauce is quite thick, does not spread, but does not harden in the cold.
- That's all - chocolate sauce for pancakes, fruit, ice cream or just a bun is ready.
Classic chocolate sauce
In this recipe, we use a minimum of ingredients, so even a child can handle cooking.
Ingredients:
- 100 g chocolate
- 50 ml cream
- 50 g sugar
- 100 ml water
Cooking method:
- We break and put in a water bath to melt 100 g of chocolate, and as soon as the pieces become soft, pour in 50 ml of cream.
- Stir, add 50 g of sugar, if we use milk chocolate, and if bitter, then 100 g, pour in vanillin.
- In a water bath, stirring, we hold the chocolate, waiting for the grains to completely dissolve. Then pour 100 ml of water. Again bring the consistency to homogeneity.
- Remove the chocolate sauce from the water bath and serve.
You need to use chocolate sauce immediately, as it will thicken anyway during the cooling process. It is a pleasure to finish such an amazing delicacy with a spoon, but to use it as a sauce, you will need to reheat it. To give the delicacy a pleasant milky-creamy note or simply replace the cream, which is not always at hand, we will cook it with condensed milk.
Homemade chocolate sauce with condensed milk
Since there will be condensed milk in the composition, it is better to prepare the sauce with dark chocolate.
Ingredients:
- Bitter chocolate - 50 g
- Condensed milk - 150 g
- Butter - 1 tbsp
- Milk - 80 ml
- Cocoa powder - 1½ tbsp
Cooking method:
- In a water bath, melt the chocolate broken into slices and immediately add the butter. We mix everything.
- Pour in the cocoa and stir again until the lumps are completely dispersed. It is easier to do this in a hot thick mixture than after adding liquid components, so do not put cocoa aside at the end of cooking.
- Now pour in the condensed milk, mix again, then milk and mix again. Since we are working with a thick sauce, which should not be beaten with a mixer, it is necessary to mix and make the consistency homogeneous after adding each new ingredient.
- Remove the sauce from the water bath and pour pancakes over it. Bon appetit!
Prepared according to this recipe, it does not spread, you can make any inscription or draw something on pancakes, but at the same time, it does not harden when it cools down, which allows you to use the gravy cold.
Chocolate sauce for pancakes with condensed milk
Ingredients:
- 35 g of dark chocolate;
- 120 g of high-quality (without additives that reduce the cost of the product) condensed milk;
- 15 g butter;
- 1 tbsp cocoa without fillers;
- 60 ml cream 10% fat.
Cooking method:
- Melt butter and chocolate in a water bath. In order not to overheat, I removed the pot of boiling water from the stove. Mixed. I added a spoonful of cocoa.
- The recipe called for cocoa at the end. The first time I did this, but I didn’t like the fact that cocoa is difficult to stir without getting a lot of small lumps.
- I thought it was better to put it earlier, before the cream, when the mixture is still thick. This made mixing it much easier. I added condensed milk to the chocolate-butter mass.
- Stirred. I poured out half the cream. Mixed again. Pour in the rest of the cream little by little and bring the mixture to a smooth consistency.
- The sauce is quite thick, does not spread, but does not harden in the cold.
- That's all - chocolate sauce for pancakes, fruit, ice cream or just a bun is ready.
Ingredients:
- 120 gr flour
- 1 egg
- 300ml milk
- 4 tbsp vegetable oil
- a pinch of salt
- 16 scoops of ice cream
For chocolate sauce:
- 60 gr dark chocolate
- 150 ml milk
- 1 tbsp cocoa powder
- 1 tbsp flour
- 1 tbsp sugar
Cooking:
- Mix the ingredients in a mixing bowl with a dough mixer or electric mixer until smooth.
- From the specified portion of vegetable oil, pour 1/4 part into a pan for pancakes.
- Heat the pan well, bake 8 thin pancakes. Keep warm.
- To prepare the chocolate sauce, place the cocoa, flour, milk and chocolate pieces in a saucepan.
- Turn on the fire under this saucepan and, actively stirring everything with a whisk, heat until evenly mixed and slightly thickened - not for long, literally 2 minutes. The sauce becomes very smooth and uniform very quickly.
- Serve 2 pancakes per serving.
- Fold them in four, put a ball of ice cream inside, pour chocolate sauce on top.
- Pancakes should be warm, and preferably hot. And, of course, you can bake them using another, your favorite, recipe.
- If you want, replace the vegetable oil in the dough with melted butter.
- Although this will already be a recipe closer to French crepes.
- When wrapping in a hot pancake, it is advisable to take store-bought ice cream, ice cream - without any additional flavors.
- Homemade ice cream in a warm pancake will melt very quickly.
- You can also pour hot syrup on pancakes with ice cream, add caramelized fruits and fresh berries - there are many options.
- Experiment, and share the results with me.
Chocolate cocoa sauce
Chocolate sauce can be prepared not only from cocoa, but in different ways and from other ingredients. For example, from butter and dark or milk chocolate. It will taste rich and deep, although quite high-calorie. Cocoa sauce is lighter, both in taste and in preparation. Dark chocolate-based chocolate sauce can also be a great addition to meat if cooked with onions, wine and spices.
Ingredients:
- cocoa 1 tbsp
- milk 250 ml
- sugar 75-100 g
- yolks 2 pcs.
- flour 1 tsp
Cooking method:
- Prepare the necessary ingredients for making sweet chocolate cocoa sauce.
- Instead of flour, corn starch is often used, with which the sauce will turn out even easier.
- Grind the yolks with sugar
- Add cocoa and flour to this mixture, mix.
- Pour in hot milk and stir until the lumps are almost completely dissolved.
- Then put the mixture on low heat.
- Bring to a boil with constant stirring
- It should not be boiled for a long time so that foam does not form on the walls of the dishes, as this will significantly spoil the taste of the dish.
- When the sauce thickens, it's time to remove it from the heat.
- Then we filter it through a sieve or beat with a mixer (or beat in a blender) and serve warm or cold.
- At the final stage of preparation, a little vanilla, liqueur, brandy or cognac can be added to the chocolate sauce.
- You can store ready-made chocolate sauce from cocoa in the refrigerator for a short time, it is better to use it within a day.
Chocolate sauce for pancakes
Ingredients:
- 80 g milk chocolate
- 130 ml water
- 130 ml cream
- 50 g sugar
Cooking method:
- Grind a bar of chocolate into crumbs, transfer to a saucepan with a thick bottom or a saucepan. If you want to get a bitter sauce, then use dark chocolate with a high percentage of cocoa (70-90).
- Add granulated sugar to chocolate.
- Now pour cream of any fat content into the saucepan. If you are worried that the cream will curdle, then you can use a high-fat product, up to 35 percent.
- Now pour water into the bowl and place the saucepan or bowl on the steam bath. Take a whisk to stir the sauce more often.
- In just 2 minutes, the chocolate will completely melt and the chocolate sauce will become homogeneous, without lumps, but at the same time very liquid. Now you need to boil it to the desired consistency. This may take about 20 minutes. Do not forget to stir, and even more so, make sure that the sauce does not suddenly stick to the bottom of the saucepan.
- Pour the finished chocolate sauce into a gravy boat or small cup. Serve hot with any dessert until thickened, or let cool before storing in the refrigerator. If the finished sauce is bitter, then you can add powdered sugar to the finished product, only after diluting them in a small amount of cream. However, often the problem of the bitterness of the sauce "goes away" when it is tasted in combination with a dessert. So do not rush to add powder.
Chocolate sauce made from cocoa powder
Chocolate cocoa sauce can be easily prepared at home in just 10 minutes. Use it to drizzle pancakes, ice cream, brownies, cakes, puddings.
Ingredients:
- cocoa powder - about 35 g
- water - 125 ml
- granulated sugar -150 g
- a pinch of vanillin or vanilla sugar.
Cooking method:
- We take a pan of medium size, preferably with a thick bottom. If your dishes have a thin bottom, the sauce will quickly burn and deliver a lot of unpleasant impressions. Read more:
- So, in a saucepan, mix cocoa powder, water and put on medium heat. Stirring constantly, bring this mixture to a homogeneous mass with completely dissolved cocoa.
- Then gradually add sugar and vanilla. If you prefer vanilla sugar to vanilla, then keep in mind that you should take a little more sugar. Stirring constantly, bring the mixture to a boil, and cook for several minutes, but no more than five.
- And in no case, do not forget to mix our future sauce, otherwise, burning cannot be avoided. After the specified time, leave it to cool completely.
- After cooling, pour the sweet chocolate sauce into any dish that is easy to use. I keep it in a small glass bottle. Feel free to put the prepared chocolate sauce in the refrigerator and do not even think about worrying about its safety.
- It is stored for a long time, and thanks to its excellent taste, it still does not have time to deteriorate. The sauce will surely appeal to all family members, especially children. Decorate cakes, pour ice cream, combine with other desserts.
Chocolate sauces are tasty, fragrant, sweet and salty. They excite the subconscious with just one look, excite the appetite and become a great addition to any desserts, as well as meat dishes. What can we say, even boring cookies will become tasty, and fruits will be interesting if they are properly supplemented.
Chocolate Sauce - General Cooking Principles
Chocolate. For sauces, it needs to be melted, not with all tiles it can be done. That is why you need to use a high quality product, preferably with a high cocoa content. Dissolve chocolate in a water bath or simply in the microwave. It will be easier to do this if you add a little butter, heavy cream or a spoonful of sour cream, if they are in the recipe.
Cocoa. Often they are replaced with natural chocolate or added to improve the color. It is best to use a high quality powder without sugar or artificial flavors, this way the sauce will really get the chocolate flavor.
Sugar. Added for taste. Usually sand is used. It can be combined with cocoa so that lumps do not appear in the powder.
other ingredients. Dairy products are often added to sauces: cream, milk, condensed milk, butter. For flavor put vanillin, cinnamon, alcoholic drinks, berry or fruit syrups.
For savory sauces. Such sauces are usually prepared with the addition of dark chocolate, vegetables, spices, tomato paste and other suitable ingredients. In acute versions, adjika may be present.
Custard chocolate cocoa sauce (for ice cream)
A variant of chocolate sauce that is ideal for ice cream. But they can also be watered with cottage cheese desserts, used as an addition to pies. High quality cocoa powder without sugar is used.
Three tablespoons of cocoa;
Half a glass of water;
Four spoons of sugar;
1. This sauce is convenient to prepare in a saucepan with one handle, that is, in a ladle. Pour sugar and cocoa into it, stir.
2. Now add flour, it will thicken the sauce. It needs quite a bit, otherwise it will turn out a thick cream. Mix with dry ingredients to prevent lumps.
3. Immediately add a pinch of vanilla or a couple of drops of extract, stir.
4. Dilute the dry mixture with prescription water, mix quickly, put the sauce on the stove.
5. Cook over low heat. We wait until the mass becomes homogeneous, but it is not necessary to boil the chocolate sauce. As soon as the first bubbles appear, immediately remove the saucepan from the stove.
6. Cool, pour ice cream, pies, casseroles, add to cocktails.
Chocolate sauce with white wine for meat
Recipe for unsweetened chocolate sauce served with meat. Beef steaks look especially chic with it. You will also need some white wine for cooking.
130 ml of white wine;
45 g of dark chocolate;
1 tsp rosemary leaves, salt.
1. Cut the onion into small cubes, put it in a greased frying pan, fry over low heat, but do not brown much.
2. Add wine to the onion, let the alcohol evaporate a little, throw a pinch of salt, add chopped rosemary leaves.
3. You can add a pinch of pepper to taste.
4. Chop the chocolate pieces with a knife, add to the sauce. Simmer over low heat until all the chocolate has melted.
5. Stir the sauce well before serving, cool.
Sweet chocolate bar sauce
The recipe for the perfect chocolate sauce for pancakes, fritters, and more. But a pie or casserole can also be poured with this mass. Any chocolate can be used, but not white.
1 tsp cocoa powder;
Vanilla, cinnamon to taste.
1. Break the chocolate, add a piece of butter to it.
2. Combine the cream with granulated sugar and cocoa powder, add a little vanillin, cinnamon or any other flavoring if desired. Stir until smooth, pour over chocolate.
3. Set the bowl in a water bath, start heating.
4. As soon as all the chocolate melts, the sauce becomes homogeneous, you can remove it from the heat. You don't need to boil anything.
5. Pour into a gravy boat, serve with pancakes or immediately decorate the prepared dessert.
Chocolate sauce with milk and yolks
Another custard recipe for chocolate sauce with cocoa. It is cooked in milk, it turns out very tasty and sweet.
4 full spoons of cocoa powder;
1. Break the eggs, carefully remove the yolks, transfer to a saucepan.
2. Combine all dry ingredients according to the recipe: flour, starch. Cocoa powder and sugar. Grind until smooth, add to the yolks and pour in half a glass of milk.
3. Stir the mass until it turns into a homogeneous cream.
4. Dilute the sauce with the remaining milk.
5. Send to the stove, cook over low heat. Do not let the mass burn, so stir constantly.
6. As soon as the sauce thickens, remove from heat.
7. Chop the butter into several pieces, add to the hot chocolate. Stir quickly until completely dissolved.
8. If desired, put vanilla, cool before use.
Chocolate sauce for meat with tomato paste
Recipe for a rich chocolate sauce for meat with tomato puree, onions and a delicate aroma of garlic. We take dark chocolate with a cocoa content above 70%.
50 g of dark chocolate;
1 clove of garlic;
Two tablespoons of oil;
0.3 tsp chopped chili;
4 tablespoons of tomato puree;
1. Melt any butter in a frying pan. For now, use one tablespoon.
2. Add chopped onion and garlic, fry vegetables a little. Then cover the pan. Let's sweat until soft.
3. Add tomato puree. If a paste is used, then dilute it in half with water. We cook vegetables for a couple more minutes in a tomato, it's time to add chili pepper and spices to them.
4. Remove the sauce from the stove, let it cool down a bit.
5. Combine the remaining butter and chocolate broken into small pieces. Melt, you can in the bath or just in the microwave. Or throw the pieces into the hot sauce and stir quickly.
6. Immerse the blender, puree the chocolate mass until smooth. Let's taste it. For spice, you can add a little lemon juice or vinegar.
Cognac Powder Chocolate Sauce
Simple at first glance, the sauce turns out to be incredibly fragrant, has a pleasant aftertaste and an unusual aroma. All thanks to the addition of cognac. But you can also add rum, liquor or other flavored alcohol.
1. Combine granulated sugar with cocoa, stir well so that lumps do not form in the process.
2. Dilute the mixture with water, stir again, send to cook on the stove.
3. Cook over low heat until the sugar is completely dissolved. Stir constantly to prevent chocolate from sticking.
4. Remove from fire. As soon as the sauce becomes homogeneous. We leave for five minutes.
5. Pour in cognac, stir. Serve with desserts. You can supplement this sauce with cherries, it blends perfectly with it.
Chocolate sauce in haste from condensed milk
The easiest chocolate sauce recipe ever. Which doesn't even need to be cooked. It is advisable to take a good condensed milk, which does not contain starch and other unnecessary ingredients.
1. Sour cream will give this sauce a lighter taste, dilute the sweetness of condensed milk. We combine them, stir.
2. Add cocoa powder. Stir again, if desired, add vanilla for flavor, the sauce is ready! You can use it right away.
Chocolate sauce with banana from a tile
A recipe for a very light sauce that is prepared with bananas. Choose ripe, soft, but not dark fruits that have already begun to spoil.
1. Open the chocolate bar, break it into small pieces.
2. Pour the cream into a saucepan, put on the stove. As soon as they heat up, add the broken chocolate and add sugar. Its amount can be changed depending on the desired sweetness.
3. Warm up the chocolate with cream. Until all the pieces are dissolved. Then remove from heat, cool until warm.
4. Peel the bananas, cut into pieces first, then grind to a pulp. If they are large, then you can take one.
5. Squeeze lemon juice onto banana puree, stir. Citrus will give a pleasant sourness, will not let the puree darken quickly.
6. Now we combine the chocolate mass with a mashed banana, add a spoonful of cognac, stir well and you're done! This sauce cannot be stored and must be used immediately.
It is advisable to prepare the sauce in advance so that it has time to cool. If time is running out, then put the saucepan in a basin of cold water, stirring, cool the cooked mass, then put it in the freezer for a few minutes.
There are a lot of lumps? The chocolate sauce can be strained through a fine strainer or simply blended with an immersion blender.
Is the chocolate sauce runny? For sweet options, you can add a little coconut flakes or crushed cookies. Nuts can be added not only to sauces for desserts, but also to salty, spicy options.
Loading...
