How to make chocolate sauce: topping recipes. Unexpected flavor combinations

13.05.2019 Beverages

Chocolate sauces are delicious, aromatic, sweet and salty. They excite the subconscious with just one look, whet the appetite and become perfect complement to any desserts, as well as meat dishes. What can we say, even boring cookies will become tasty, and fruits are interesting if they are properly supplemented.

Chocolate sauce - general cooking principles

Chocolate. For sauces, you need to melt it; not all tiles will be able to do this. This is why you need to use high quality product, preferably high in cocoa. Dissolve the chocolate in a water bath or simply in microwave oven... This will be easier if you add a little oil, heavy cream or a spoonful of sour cream, if they are in the recipe.

Cocoa. Often they are replaced natural chocolate or added to enhance color. It is best to use a high quality sugar-free powder and artificial aromatic additives, in this case, the sauce will really taste chocolate.

Sugar. Added for flavor. Sand is usually used. It can be combined with cocoa to keep the powder from lumping.

Other ingredients. Often dairy products are added to sauces: cream, milk, condensed milk, butter. For aroma, put vanillin, cinnamon, alcoholic drinks, berry or fruit syrups.

For salty sauces. Such sauces are usually prepared with the addition of dark chocolate, vegetables, spices, tomato paste other suitable ingredients... V acute options adjika may be present.

Custard cocoa chocolate sauce (for ice cream)

A variation of chocolate sauce that's perfect for ice cream. But they can also be watered curd desserts to use as an addition to pies. High quality sugar-free cocoa powder is used.

Three spoons of cocoa;

Half a glass of water;

Four tablespoons of sugar;

1. This sauce is convenient to prepare in a saucepan with one handle, that is, in a ladle. Pour into it granulated sugar and cocoa, stir.

2. Now add flour, it thickens the sauce. You need it quite a bit, otherwise it will turn out thick cream... Mix with dry ingredients to prevent clumps.

3. Immediately add a pinch of vanilla or a couple of drops of the 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 there is no need 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

The recipe for unsweetened chocolate sauce, which is served with meat. Beef steaks look especially gorgeous with it. You will also need some white wine for cooking.

130 ml of white wine;

45 g dark chocolate;

1 tsp rosemary leaves, salt.

1. Cut the onion into small cubes, put in a greased frying pan, fry over low heat, but do not brown too much.

2. Add wine to the onion, let the alcohol evaporate a little, throw in a pinch of salt, add chopped rosemary leaves.

3. Add a pinch of pepper to taste.

4. Chop the pieces of chocolate with a knife and add to the sauce. Simmer over low heat until all the chocolate is dissolved.

5. Before serving, stir the sauce well and cool.

Sweet Chocolate Bar Sauce

The recipe for the perfect chocolate sauce for pancakes, pancakes and other similar products. But a pie or casserole can also be poured over 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 to it butter.

2. Combine the cream with granulated sugar and cocoa powder, add a little vanilla, cinnamon or any other flavoring agent if desired. Stir until smooth, pour over chocolate.

3. Place the bowl on water bath, we begin to heat up.

4. As soon as all the chocolate is melted, 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.

Milk chocolate sauce with yolks

Another custard recipe for chocolate sauce with cocoa. It is cooked with milk, it turns out to be very tasty and sweet.

4 spoonfuls 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 mixture until it turns into a homogeneous cream.

4. Dilute the sauce with the remaining milk.

5. We send to the stove, cook on low heat. We do not let the mass burn, so we constantly stir.

6. As soon as the sauce thickens, remove from heat.

7. Chop the butter into several pieces, add to hot chocolate... Stir quickly until completely dissolved.

8. Add vanilla if desired, cool before use.

Chocolate sauce for meat with tomato paste

Recipe for a rich chocolate sauce for meat with tomato puree, onions and delicate aroma 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 skillet. For now, use one tablespoon.

2. Add the onion and garlic, cut into pieces, fry the 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. Cooking vegetables for a couple of minutes in a tomato, it's time to add chili and spices to them.

4. Remove the sauce from the stove, let it cool slightly.

5. Combine the remaining oil and the broken small pieces chocolate. Melt, you can in the bath or just in the microwave. Or we throw pieces into hot sauce and stir quickly.

6. Immerse the blender, purée chocolate mass to homogeneity. We taste it. For piquancy, you can add a little lemon juice or vinegar.

Powdered chocolate sauce with cognac

The sauce, simple at first glance, turns out to be incredibly aromatic, has a pleasant aftertaste and an unusual aroma. All thanks to the addition of cognac. But you can also add rum, liqueur or other aromatic alcohol.

1. Combine granulated sugar with cocoa, stir well so that no lumps form in the process.

2. Dilute the mixture with water, stir again, send to cook on the stove.

3. Cook over low heat until sugar is completely dissolved. Stir constantly to prevent the chocolate from sticking.

4. Remove from heat. Once the sauce is smooth. We leave for five minutes.

5. Pour in cognac, stir. Serve with desserts. You can add cherries to this sauce, it goes perfectly with it.

Whipped condensed milk chocolate sauce

The easiest chocolate sauce recipe. 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 connect them, stir.

2. Add cocoa powder. Stir again, add vanilla for flavor if desired, the sauce is ready! You can use it right away.

Chocolate sauce with banana from the bar

The recipe is very light sauce which is cooked with bananas. Choose ripe, soft, but not dark fruits that have already begun to deteriorate.

1. Open the chocolate bar, break it into small pieces.

2. Pour the cream into a saucepan and place it 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 dissolve. Then remove from heat, cool until warm.

4. Peel the bananas, cut into slices first, then grind until mushy. If they are large, then you can take one.

5. Extrude lemon juice on banana puree, stir. Citrus will add pleasant sourness, will not allow the mashed potatoes to darken quickly.

6. Now combine the chocolate mass with mashed banana, add a spoonful of brandy, stir well and you're done! This sauce cannot be stored, it 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 a saucepan in a basin with cold water while stirring, cool the cooked mass, then put in the freezer for a few minutes.

Are there a lot of lumps? The chocolate sauce can be filtered through a rare strainer or simply interrupted with a hand blender.

Is the chocolate sauce liquid? In 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 is a great topping to garnish ice cream, pancakes, waffles or other homemade desserts. The sauce has a bright and rich taste and will certainly please any sweet tooth. Expressive chocolate aroma and pleasant silky texture will give any dish, not only a sophisticated look, but also more intense and pleasant taste... There are a lot of recipes for making chocolate sauce. I offer the most simple, budgetary, but no less delicious dessert option making this wonderful sauce. We will need the most affordable ingredients that any housewife will surely find. Making chocolate sauce from cocoa is more than simple and even a beginner in cooking can handle it. The syrup turns out to be just amazing in taste and consistency! To make the chocolate sauce more interesting and original taste if you wish, you can always diversify it with such additives as cinnamon, liqueur, rum or cognac. 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 cocoa powder chocolate sauce:

In a small saucepan or any other container in which we will prepare the chocolate sauce, pour required amount cocoa powder.

We add warm water here.

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

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

Continuing stirring continuously, let the sugar dissolve. After boiling the chocolate mass, boil everything for no more than three minutes.

We immediately pour the chocolate sauce 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 original recipe, you can store this chocolate sauce in the refrigerator for up to several months. Frankly, he never stayed with us for so long! I can only note that the longer the chocolate sauce is, the thicker it becomes.

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

Bon Appetit!!!

Best regards, Oksana Chaban.

Chocolate Pancake Sauce is a transforming sauce. Why is that? 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, while cooling, it will harden and become real chocolate paste perfect for spreading on slices of bread or sweet crackers.

Many of you love pancakes with chocolate filling... But what if you didn't manage to buy one in the store? It doesn’t matter - you can cook the chocolate sauce for pancakes yourself, and in just a quarter of an hour. Even a beginner can handle this.

Ingredients:

80 grams of cream, 15% fat
70 grams of dark chocolate (72-74% cocoa)
20 grams of invert, glucose syrup or honey
20 grams of water
15 grams of cocoa powder

Cooking method:

Pour cocoa into a deep mixing bowl, convenient for mixing.
Bring the water mixed with invert syrup or honey.
Pour cocoa with boiling water, stirring the mass.
The mass should be smooth without lumps.
Then add the warmed cream to the sauce. Stir.
Now it's time to add dark chocolate to the sauce. It will melt under the influence of temperature. If the mixture cools 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 curl.
The sauce should be completely smooth and smooth.
Use it straight away, or pour it into a bowl and store it in the refrigerator for up to a week.

Chocolate pancake sauce and more

Ingredients:

35 g dark chocolate;
15 g butter;
60 ml cream 10% fat.

Preparation:

Poured in a spoonful of cocoa.
The recipe suggested putting cocoa at the end.
The first time I did so, but I did not like the fact that cocoa is difficult to stir without getting many 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

Preparation:

Pour cocoa into a splint bowl. Separately bring the water mixed with honey to a boil. Pour cocoa with boiling water, stirring the mass. The mass should be free of lumps
Add heated cream to the sauce. Stir
Add chocolate. It should melt when exposed to high temperature
The sauce should be smooth and smooth
The chocolate sauce must either be used immediately or placed in a container for storage.
It will be usable within seven days.

Chocolate sauce for desserts

Ingredients:

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

Cooking method:

Combine sugar with cocoa, cinnamon and vanilla.
Pour in water and knead until smooth.
Heat the mixture slightly and add the butter and chocolate pieces until they dissolve.
Dissolve the starch in cold milk and add a thin stream (with constant stirring) to the chocolate mixture.
Allow to simmer and simmer the sauce for a few more seconds, remove from heat and refrigerate.
Serve it with any desserts.

Ingredients:

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

Cooking method:

Grind a chocolate bar and dissolve it in a water bath. As soon as this happens, pour in the cream and stir.
Add sugar to the mixture (when using dark chocolate, its amount can be doubled) and vanillin.
After the sugar crystals are completely dissolved, pour water (or milk) into the sauce, and wait until it becomes homogeneous.
This sauce is served immediately (you can just pour over the pancakes).

Chocolate sauce with condensed milk

Ingredients:

chocolate (better bitter) - 50 gr.
condensed milk - 150 ml
butter - 1 tablespoon (20 gr.)
milk - 80 ml
cocoa powder - 1.5 tablespoons

Cooking method:

Grind a chocolate bar and dissolve it in a water bath. As soon as this happens, add the pieces of butter and stir.
Pour in the cocoa and grind it until it is completely mixed with the chocolate.
Pour in condensed milk and regular milk in turn, rub the mixture again until smooth.
The sauce does not spread, but also does not freeze into a lump, however, it is still better for them to immediately pour over the pancakes or decorate the cake.

Chocolate sauce

If you and your family are chocolate lovers, then it is the chocolate sauce that will become your favorite.

Ingredients:

chocolate - 100 grams (bitter or milk, to taste);
water - 100 ml;
sugar - 50 grams (if used dark chocolate, the amount of sugar doubles);
butter - 30 grams;
vanillin - on the tip of a knife.

Cooking method:

Break the chocolate into pieces, cut the butter (do not forget to first hold it in the refrigerator, or better in the freezer). Put it in a saucepan and put it in a water bath on slow fire with constant stirring.
When all the ingredients are melted and fully blended, the chocolate pancake dressing is ready.
Serve warm chocolate pancake sauce with ready-made tortillas. The sauce is very simple to prepare, but it gives a "zest" to ordinary pancakes.

Thick chocolate sauce

Thick chocolate sauce is great for painting chocolate lettering and patterns on the plate. When applied through cream injector it does not spread and holds its shape well. Or you can dilute it to a more liquid state and serve it with pancakes, ice cream or just warm vanilla bun... Be sure to try my recipe for the chocolate sauce - 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 the 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 to melt the chocolate from the warm butter. If the chocolate has not completely dispersed while stirring, it is better to return it to the water bath again 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 quality cocoa, without fillers).
Mix everything well so that there are no lumps left. Add the condensed milk and mix again.
Condensed milk must be taken uncooked, always of high quality, without vegetable fats... We introduce cream - fat content not less than 30%.
Stir to smooth the mixture. You will get a thick sauce - it does not spread and does not harden in the cold.
At this point, you can finish cooking and use the thick chocolate sauce for patterns and designs.
In order to draw, it must be poured into a pastry syringe or bag. The drawing is easily applied, it 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 each, stirring until smooth. The resulting chocolate sauce is great for pancakes with sweet toppings.
Highly tasty combination with fruit fillings especially with bananas. Serve the sauce immediately after cooking.

Chocolate sauce simple recipe

Ingredients:

35 g dark chocolate;
120 g of high-quality (without additives that make the product cheaper) condensed milk;
15 g butter;
1 tbsp cocoa without fillers;
60 ml cream 10% fat.

Cooking method:

The butter and chocolate must be melted in a water bath.
So as not to overheat, I removed the saucepan of boiling water from the stove. She mixed it up.
I poured in a spoonful of cocoa.
I thought it would be better to put it earlier, before the cream, when the mixture is still thick. It turned out to be much easier to stir it.
I added condensed milk to the chocolate-butter mass.
Stirred. Poured half the cream. Mixed again.
Poured out the remaining cream a little bit and brought the mixture to homogeneity.
The sauce turns out to be quite thick, does not spread, but also does not harden in the cold.
That's all - chocolate sauce for pancakes, fruit, ice cream or just ready for a bun.

Classic Chocolate Pancake Sauce

Ingredients:

Bitter chocolate - 35 g
Condensed milk - 120 g
Butter - 15 g
Cocoa - 1 tbsp. l.
Slvivki (10%) - 60 ml

Preparation:

The butter and chocolate must be melted in a water bath.
So as not to overheat, I removed the saucepan of boiling water from the stove. She mixed it up.
Poured in a spoonful of cocoa.
The recipe suggested putting cocoa at the end. The first time I did so, but I did not like the fact that cocoa is difficult to stir without getting many small lumps.
I thought it would be better to put it earlier, before the cream, when the mixture is still thick.
It turned out to be much easier to stir it.
I added condensed milk to the chocolate-butter mass.
Stirred. Poured half the cream. Mixed again.
Poured out the remaining cream a little bit and brought the mixture to homogeneity.
The sauce turns out to be quite thick, does not spread, but also does not harden in the cold.
That's all - chocolate sauce for pancakes, fruit, ice cream or just ready for a bun.

Classic chocolate sauce simple

In this recipe, we use a minimum of ingredients, so even a child can cope with the preparation.

Ingredients:

100 g chocolate
50 ml cream
50 g sugar
100 ml of water

Cooking method:

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.
Mix, add 50 g of sugar, if we use milk chocolate, and if bitter, then add 100 g, add vanillin.
In a water bath, stirring, hold the chocolate, waiting for the grains to completely dissolve. Then pour in 100 ml of water. Bring the consistency to homogeneity again.
Remove the chocolate sauce from the water bath and serve.

You need to use the chocolate sauce right away, as it will thicken during the cooling process. It is a pleasure to finish up such an amazing treat with a spoon, but to use it as a sauce, you will need to reheat it. To give a delicacy a pleasant milky-creamy touch 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 it will contain condensed milk, it is better to cook the sauce with dark chocolate.

Ingredients:

Bitter chocolate - 50 g
Condensed milk - 150 g
Butter - 1 tablespoon
Milk - 80 ml
Cocoa powder - 1½ tbsp

Cooking method:

In a water bath, melt the chocolate broken into slices and immediately add butter. We mix everything.
Pour in cocoa and stir again so that the lumps are completely dispersed. It is easier to do this in a hot thick mixture than after adding liquid components, so we do not put off cocoa until the end of cooking.
Now pour in the condensed milk, mix again, then milk and mix again. Since we work with thick sauce, which is not worth whipping with a mixer, stirring and making the consistency homogeneous is necessary after adding each new ingredient.
Remove the sauce from the water bath and pour over the pancakes. 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 gets cold, which allows you to use the gravy in a cold form.

Chocolate sauce for pancakes with condensed milk

Ingredients:

35 g dark chocolate;
120 g of high-quality (without additives that make the product cheaper) 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. So as not to overheat, I removed the saucepan of boiling water from the stove. She mixed it up. I poured in a spoonful of cocoa.
The recipe suggested putting cocoa at the end. The first time I did so, but I did not like the fact that cocoa is difficult to stir without getting many small lumps.
I figured it would be better to put it earlier, before the cream, when the mixture is still thick. It turned out to be much easier to stir it. I added condensed milk to the chocolate-butter mass.
Stirred. Poured half the cream. Mixed again. Poured out the remaining cream a little bit and brought the mixture to homogeneity.
The sauce turns out to be quite thick, does not spread, but also does not harden in the cold.
That's all - chocolate sauce for pancakes, fruit, ice cream or just ready for a bun.

Ingredients:

120 gr flour
1 egg
300ml milk
4 tbsp / l vegetable oil
a pinch of salt
16 scoops of ice cream

For the chocolate sauce:

60 gr dark chocolate
150 ml milk
1 tbsp \ l cocoa powder
1 tablespoon flour
1 tbsp / l sugar

Preparation:

Use a dough batter or electric mixer to stir the ingredients in a mixing bowl until smooth.
Pour 1/4 of the indicated portion of vegetable oil into a pan for pancakes.
Heat the pan well, bake 8 thin pancakes... Keep warm.
To make 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, warm it up until stirring evenly and slightly thickening - not for long, literally 2 minutes. The sauce becomes smooth and smooth very quickly.
Serve 2 pancakes per serving.
Fold them in four, put a scoop of ice cream inside, pour chocolate sauce on top.
Pancakes should be warm, or better - hot. And, of course, you can bake them using another, your favorite, recipe.
Replace if you like vegetable oil in melted butter dough.
Although this will already be a recipe closer to French crepes.
When wrapped in hot pancake it is advisable to take store ice cream, ice cream - without any additional flavors.
Homemade ice cream in a warm pancake will melt very quickly.
Also pancakes with ice cream can be poured over hot syrup, add caramelized fruits and fresh berries- there are many options.
Experiment, and share the results with me.

Cocoa chocolate sauce

You can make chocolate sauce not only from cocoa, but different ways and from other ingredients. For example, butter and dark or milk chocolate... It will taste rich and deep, although quite high in calories. Cocoa sauce is lighter both in taste and in preparation. Dark chocolate-based chocolate sauce can also be a great addition to meat when cooked with onions, wine and spices.

Ingredients:

cocoa 1 tablespoon
milk 250 ml
sugar 75-100 g
yolks 2 pcs.
flour 1 tsp

Cooking method:

Prepare necessary ingredients for making sweet chocolate cocoa sauce.
Instead of flour, it is often used corn starch, with it 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 we put the mixture on low heat.
Bring to a boil with constant stirring
Do not boil for a long time so that froth does not form on the walls of the dishes, since this will significantly spoil the taste of the dish.
When the sauce has thickened, it's time to remove it from the heat.
Next, 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 cooking, a little vanilla, liqueur, brandy or cognac can be added to the chocolate sauce.
You can store ready-made cocoa chocolate sauce in the refrigerator for a short time, it is better to use it within a day.

Chocolate Pancake Sauce

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 to a saucepan. If you want to get a sauce with a bitter taste, then use dark chocolate with a high percentage of cocoa (70-90).
Add granulated sugar to the chocolate.
Now pour cream of any fat content into a saucepan. If you are worried that the cream will curdle, then you can use a product with a high fat content, up to 35 percent.
Now pour water into a bowl and place a saucepan or bowl on steam bath... Use a whisk to stir the sauce more often.
In literally 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 down the desired consistency... This can 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 desserts until thick, or let cool, then refrigerate for storage. If ready-made sauce bitter, then you can add icing sugar into a ready-made product, only by first diluting them in a small amount of cream. However, the bitterness problem often goes away when it is tasted in combination with a dessert. So don't rush to add powder.

Cocoa Powder Chocolate Sauce

Cocoa chocolate sauce can be easily prepared under conditions home cooking literally in 10 minutes. Use it to water 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 medium-sized saucepan, preferably with a thick bottom. If your dish has a thin bottom, the sauce will burn quickly and give a lot of unpleasant impressions. Read more:
So, in a saucepan, mix the cocoa powder, water and put on medium fire... Stirring constantly, bring this mixture to a homogeneous mass with completely dissolved cocoa.
Then gradually add granulated sugar and vanillin. If you prefer vanilla sugar to vanilla, then keep in mind that you should take a little more sugar. Stirring continuously, bring the mixture to a boil and cook for several minutes, but no more than five.
And in no case, do not forget to stir our future sauce, otherwise, we cannot avoid burning. After the specified time has elapsed, we leave it until it cools completely.
After cooling down, pour the sweet chocolate sauce into any convenient container. I keep in a small glass bottle... Feel free to put the prepared chocolate sauce in the refrigerator and do not try to worry about its safety.
It is stored for a long time, and thanks to its excellent taste, it will not have time to deteriorate anyway. The sauce will surely appeal to all family members, especially children. Decorate cakes, water ice cream, combine with other desserts.

Chocolate sauce... as soon as we hear this name - we already want to taste it. Desserts are incredibly tasty with him: he will make your pancakes, ice cream, cakes, cottage cheese and casseroles, soufflés and waffles unrealistically tasty.

This sauce will serve as an excellent icing, topping and sweet gravy... Under it, children will even eat what they usually refuse.

Benefit: gives happiness and mood

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

How to serve: 1) pour over 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 total calorie content For meals 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 one - and you will love the sauce very much. It is equally good with both dark and milk chocolate.
melting chocolate is best done by breaking it into slices and placing it over a water bath
finely crushed nuts can be added to any dessert chocolate sauce, but it is better not to add raisins and cookie crumbs - they will make it coarser.
if desired, the chocolate sauce can be enriched by adding a spoonful of cognac, rum or liqueur into it

Shocking information: chocolate sauce is served not only for sweets dessert dishes, but also to dishes from vegetables and meat. These specially prepared sauces (following the recipes you'll learn below) are an amazing flavor to steaks and chops, bringing a whole new flavor to your meal. Such a menu is preferred by gourmets, but no one will bother you to conduct an experiment in the kitchen - what if you really like it?

Chocolate sauce for desserts

Prepare:

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

You need to cook like this:

Combine sugar with cocoa, cinnamon and vanilla.
Pour in water and knead until smooth.
Heat the mixture slightly and add the butter and chocolate pieces until they dissolve.
Dissolve the starch in cold milk and add a thin stream (with constant stirring) to the chocolate mixture.
Allow to simmer and simmer the sauce for a few more seconds, remove from heat and refrigerate.
Serve it with any desserts.

Chocolate Pancake Sauce

Prepare:

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

You need to cook like this:

Grind a chocolate bar and dissolve it in a water bath. As soon as this happens, pour in the cream and stir.
Add sugar to the mixture (when using dark chocolate, its amount can be doubled) and vanillin.
After the sugar crystals are completely dissolved, pour water (or milk) into the sauce, and wait until it becomes homogeneous.
This sauce is served immediately (you can just pour over the pancakes).

Chocolate sauce with condensed milk

Prepare:

chocolate (better bitter) - 50 gr.
condensed milk - 150 ml
butter - 1 tablespoon (20 gr.)
milk - 80 ml
cocoa powder - 1.5 tablespoons

Prepare it like this:

Grind a chocolate bar and dissolve it in a water bath. As soon as this happens, add the pieces of butter and stir.
Pour in the cocoa and grind it until it is completely mixed with the chocolate.
Pour in condensed milk and regular milk in turn, rub the mixture again until smooth.
The sauce does not spread, but also does not freeze into a lump, however, it is still better for them to immediately pour over the pancakes or decorate the cake.

Cocoa chocolate sauce

Prepare:

cocoa powder - 2 tablespoons
sugar - 3 tablespoons
butter –2 tbsp.
milk - 4 tablespoons

Prepare it like this:

Mix sugar and cocoa, rub with milk and boil for 1-2 minutes, until the sugar crystals disperse.
V chocolate sauce rub in the pieces of oil until a glossy surface is formed. 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 cook like this:

In a water bath, heat the composition until it is completely dissolved and turns it into a uniform gloss. You cannot boil the sauce. Nice hot and cold.

Option 2 (with cream):

Prepare:

chocolate - 100 gr.
cream - 200 ml

You need to cook like this:

Bring the cream to a simmer and dissolve the pieces of broken chocolate in it. Nice hot and cold.

Option 3 (with cream and milk):

Prepare:

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

You need to cook like this:

Break open the chocolate and mix all the ingredients.
In a water bath, heat the composition until it is completely dissolved and turns it into a uniform gloss. You cannot boil the sauce. Serve hot.

Thick cocoa - sauces for baking and desserts

Option 1 (with flour):

Prepare:

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

Prepare it like this:

Mash the yolks and sugar, add cocoa and flour, knead until smooth.
Heat the milk and gently add it to the mixture.
While gradually heating the sauce, bring it to a simmer (stirring constantly), but do not let it simmer.
Pass the thickened hot mixture through a strainer and use at your discretion - for waffles, croissants, cookies, etc.

Option 2 (with starch):

Prepare:

cocoa powder - 1 tablespoon
starch - 1 tsp
milk - 100 ml
cream - 100 ml
sugar - 1-2 tablespoons
vanillin - 1 gr.

You need to cook like this:

Combine cocoa powder and sugar.
Heat the milk and gently add it to the mixture until it boils.
Dissolve the starch in cold cream and pour in a thin stream into the sauce, add vanillin. Warm up for a few seconds (without thickening) and remove from the stove. The sauce is great both hot and after cooling.

Chocolate topping

Prepare:

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

You need to cook like this:

Combine milk with sugar and cocoa, put on fire.
As the cocoa dissolves, turn the heat up and simmer the simmering 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 refrigerated for about a week.

"Mole Poblano" Mexican chocolate sauce for meat

This spicy sauce especially men love.

Prepare:

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

P.S. Mexican peppers in the recipe, if they are absent, are replaced by 3 sweet bell peppers and 3 spicy chili(without seeds and partitions) - (better than dried) different types and colors.

You need to cook 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 skillet and add peppers, nuts, pumpkin seeds, cinnamon, anise, peppercorns and cloves. Fry this mixture and pour in the broth.
Use a blender to chop the tomatoes, onions and cloves of garlic. Transfer the puree to the broth and simmer for 20 minutes over low heat.
Strain the resulting mixture and bring the liquid to a boil.
Pour the grated chocolate shavings, vinegar and olive oil into the liquid. Stir until the chocolate chips are completely dissolved, remove the sauce from the stove and pour over your steaks.

Chocolate sauce for steak and barbecue

This one is sweet - sour sauce more adapted to our conditions. And again he turned out to be a favorite of men.

Prepare:

bitter chocolate - 30 gr.
onions (finely chopped) - 1 tbsp. (with a 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 chop the onion very finely. Fry it in vegetable oil.
Pour wine to the onion, followed by vinegar and sugar (wait until it dissolves). Let the mixture simmer for 1-3 minutes.
Chop the rosemary (dry or fresh) and add to the sauce.
Evaporate the mixture until it has reduced 1/3 of its volume.
Chop the chocolate and add a piece to the sauce, dissolving them in it.
Remove the sauce from the stove and pour into a bowl or pour over the meat.

"Royal" chocolate sauce for meat

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

Prepare:

bitter chocolate - 35 gr.
cocoa powder - 2 tablespoons
premium wheat flour - 1 tbsp.
garlic - 2 cloves
onions - 1 head
red pepper (ground) - 0.5 tsp
carnations - 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 into the pan and add 2-3 tablespoons of water.
Transfer the mixture to a blender and chop it.
Add a glass of water and bring to a boil.
Dissolve flour and cocoa in the rest of the water, add to the sauce.
Top with broken pieces of chocolate and cook 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. The pungency, spice and salt in the recipe can be adjusted.

Prepare:

bitter chocolate - 50 gr.
onions - 1 head
tomato paste - 2 tablespoons
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 cook like this:

Chop the onion and garlic and fry in vegetable oil.
Add tomato paste, salt and spices, then simmer the mixture for a couple of minutes.
Transfer the mixture to a blender and chop it.
Melt the chocolate and add it to the sauce, along with the Tabasco sauce (it can be substituted or combined with the chili sauce).

Bring the sauce to maximum consistency and serve.

V dessert menu restaurants and cafes, you will definitely find chocolate sauce for pancakes, which gives a simple dish exquisite look. However, it is rarely found on the home menu, which is a pity. A noble chocolate-colored sauce gives the dish exquisite sophistication and enhances its palatability.

By the standards of history, chocolate appeared in the human diet quite recently, some 200 years ago. They began to prepare gravies for dishes much earlier, but for sauce chocolate confectioners came only at the beginning of the 20th century. And, as is often the case with an interesting chef's find, many of his recipes came out from under the hands of the virtuosos of the culinary business.

Making chocolate at home is difficult, but making it from finished product sauce for dessert is much easier. Many experienced housewives make chocolate sauce from cocoa, but we decided not to deviate from the classics and use a solid base in the recipe.

Chocolate bar sauce

While enjoying a dessert decorated with chocolate sauce in a cafe, you involuntarily think about how to cook it at home in order to prolong the pleasure for yourself, and to please your loved ones with an amazing surprise. It turns out that there is nothing complicated in its preparation - the recipe is very simple.

For the sauce you will need:

a bar of chocolate (bitter or milk) - 100 grams;
cream - 50 ml;
sugar - 50 grams for milk chocolate, 100 grams for a bitter variety;
vanillin to taste.

How to cook:

You need to cook the gravy in a water bath, so we need two pots or other utensils to organize the process. Bring the bath water to a boil. In a deep bowl or pot, crumbling the chocolate bar.
At the moment when the pieces of the tile soften, add cream to them. Melt the contents, stirring constantly, so that no grains remain. Add 100 ml of water, warm up and knead the mass until smooth.
The sauce for dessert is ready. Serve it hot, pouring snow-white ice cream balls or decorating pancakes with brown silk.

The recipe contains a minimum of products, it is prepared in 15 minutes, and we get the maximum pleasure. With a reasonable consumption, sweet gravy is enough for 4–5 servings, but for some sweet tooth even this is not enough. Note that the chocolate sauce cools quickly and loses its delicate fluidity. The chocolate sauce can be kept in the refrigerator, but you will need to melt it again before serving.

Cocoa or chocolate?

The choice between cocoa and chocolate used to make the sauce does not affect the flavor of the dish. As you know, the second product is a derivative of the first, which means that their flavor base is not much different. Using cocoa simplifies the cooking process, but does not change the flavor base of the gravy.

Unexpected flavor combinations

Sweet chocolate sauce for dessert is logical, understandable and, of course, delicious. However, in the world of cooking, there are also paradoxes when two completely incompatible ingredients suddenly turn into a delicious delicacy. For example, chocolate sauce for meat sounds absurd for many, but, properly prepared, it goes well with it. A little wine vinegar, a sprig of rosemary, white wine, chocolate - and the steak is covered with an amazing gravy. The cocoa and spice flavors add tenderness and sweetness to the meat.

Of course, not to everyone meat dishes such a sauce is suitable, and an unusual flavor combination is designed for an amateur. If you want to experiment or check an extraordinary menu on your home, take a recipe and cook, for example, hot seasoning from chocolate to roast beef or pork.

Doubt about the loyalty of your household in relation to your culinary delights, go with them to the restaurant and taste the dishes made by the professionals. Perhaps, after a visual example, they will appreciate your efforts.

Once upon a time chocolate was a delicacy for aristocrats, today it is available to everyone. Why not use great product and not add to home menu an amazing gravy to taste.

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