Chocolate sauce is a great topping to complement 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 a richer and more pleasant taste. There are a lot of recipes for making chocolate sauce. I offer the most simple, budgetary, but no less delicious dessert option for making this wonderful sauce. We will need the most affordable ingredients that any housewife will surely find. Making chocolate cocoa sauce 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 give the chocolate sauce a more interesting and original taste, you can always diversify it at will 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:

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

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 of the original recipe, this chocolate sauce can be stored 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.

Enjoy your meal!!!

Best regards, Oksana Chaban.

Chocolate sauces are delicious, aromatic, sweet and salty. They excite the subconscious with just one look, whet the appetite and become an excellent addition 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. 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 a microwave oven. 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. They are often substituted for natural chocolate or added to improve color. It is best to use a high quality powder without sugar and artificial flavors, in which 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. Dairy products are often 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, additionally adding vegetables, spices, tomato paste and other suitable ingredients. Adjika may be present in acute varieties.

Custard cocoa chocolate sauce (for ice cream)

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

Ingredients

Three spoons of cocoa;

Half a glass of water;

Four tablespoons of sugar;

A pinch of vanilla;

0.5 tsp flour.

Preparation

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

2. Now add flour, it thickens the sauce. You need just a little of it, otherwise you will get a 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 that is served with meat. Beef steaks look especially gorgeous with it. You will also need some white wine for cooking.

Ingredients

Bulb;

130 ml of white wine;

45 g dark chocolate;

1 tsp oils;

1 tsp rosemary leaves, salt.

Preparation

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, 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.

Ingredients

50 g of chocolate;

90 g cream;

3 tbsp. l. Sahara;

15 g sl. oils;

1 tsp cocoa powder;

Vanilla, cinnamon to taste.

Preparation

1. Break the chocolate, add a piece of butter to it.

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 in a water bath and start heating.

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.

Chocolate sauce with milk and yolks

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

Ingredients

300 ml of milk;

2 yolks;

4 spoonfuls of cocoa powder

110 g sugar;

1 tsp starch;

1 tsp flour;

30 g butter.

Preparation

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. Cut the butter into several pieces and add to the 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 a delicate aroma of garlic. We take dark chocolate with a cocoa content above 70%.

Ingredients

50 g dark chocolate;

1 clove of garlic;

Two tablespoons of oil;

One onion;

0.3 tsp chopped chili;

4 tablespoons of tomato puree;

Cinnamon, coriander.

Preparation

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 darken 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 butter and chocolate, broken into small pieces. Melt, you can in the bath or just in the microwave. Or toss the pieces into hot sauce and stir quickly.

6. Immerse the blender and puree the chocolate mass until smooth. 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.

Ingredients

40 g cocoa;

100 g sugar;

20 ml of brandy;

125 ml of water.

Preparation

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.

Condensed milk whipped-up 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.

Ingredients

150 g of condensed milk;

2 tbsp. l. sour cream;

4 spoons of cocoa.

Preparation

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.

Banana Chocolate Sauce

Recipe for a very light sauce that is prepared with bananas. Choose ripe, soft, but not dark fruits that have already begun to deteriorate.

Ingredients

2 bananas;

0.5 lemon;

Chocolate bar;

130 ml cream;

2 tbsp. l. Sahara;

1 tsp rum.

Preparation

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. Squeeze the lemon juice onto the banana puree, stir. Citrus will give a pleasant sourness, will not allow the puree 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 the saucepan in a bowl of cold water, stirring, cool the cooked mass, then put it in the freezer for a few minutes.

Are there a lot of lumps? You can strain the chocolate sauce through a rare strainer or simply blend it with a hand blender.

Is the chocolate sauce liquid? For sweet options, you can add a little coconut or crushed biscuits. Nuts can be added not only to sauces for desserts, but also to salty, spicy options.

Most people are mistaken when they call chocolate sweet sauce regular melted chocolate. If you think logically, the chocolate will still solidify over time, which means that some more ingredients need to be added here. In addition, it can even be prepared from cocoa powder. Such a dressing goes well not only with desserts, but also with ice cream, pancakes and even meat, and therefore is very popular among cooks. What can I say if ordinary cookies and boring fruits under the aromatic chocolate dressing become much more interesting and tasty.

There are tons of recipes for making classic chocolate sauce. Based on the taste preferences of the hostess, as well as the dish to which such topping will be applied, there are at least 15 ways to cook the sauce. You need to dwell on the recipes for each of them in more detail.

Classic Chocolate Bar Sauce

It is based on a bar of chocolate purchased in a store. Of course, you can also use milk chocolate, but because of this, the meaning of the dish may be lost. To melt the product, a water bath is most often used so that it does not burn. Sometimes a microwave oven is used for these purposes. But mostly sugar syrup is used.

There are three main ways to brew classic topping. The first option is not too liquid. To make chocolate sauce from a chocolate bar, you will need:

• 170g dark chocolate;
• 6 tablespoons of cream;
• 30g butter;
• 115ml of water;
• 3 tablespoons of sugar;
• ½ teaspoon vanilla.

You need to pour water and put it on fire. Add sugar here and dissolve it, stirring with a spoon. This is how the sugar syrup is prepared. In the meantime, the chocolate bar should be cut into small pieces and the butter should be cut. As soon as the syrup begins to boil, immerse the chocolate and butter in it, stir thoroughly until a thick mass forms. Remove the pot from the hot stove, add the cream and vanillin. The fragrant topping is ready.

Chocolate sauce for dense desserts

When you need to pour over thicker desserts with chocolate sauce or make a layer for them, the preparation remains the same, but the volume of the ingredients changes:

• 170g dark chocolate;
• 170 ml of water;
• 115g icing sugar;
• 55g butter;
• 1 teaspoon of vanilla.

If you prefer to use a thicker topping, then the recipe will change slightly. This sauce becomes easier and faster to prepare. It is often used for fillings in desserts.

All you need:

• 170g dark chocolate;
• 100g butter.

This dressing is best prepared in a steam bath. Pour a finely broken chocolate bar into a saucepan and, as soon as the mass begins to boil, add butter there. Mix thoroughly and the filling is ready.

Chocolate sauce made from chocolate and fat milk

A softer, but no less thick, topping will turn out if you take milk. This chocolate sauce is made from chocolate bars with a high content of cocoa and rich milk. Here's what you need:

• 1 teaspoon of starch;
• 200g chocolate;
• 4 tablespoons of sugar;
• 600ml of milk;
• 4 tablespoons of water.

Break the chocolate into wedges and pour it into a saucepan. To prevent it from burning, pour out the water and stir thoroughly over low heat until the mixture becomes a homogeneous thick mass. Separately, in a bowl, mix the starch with 20 ml of milk, and grind the sugar in a mortar. Slowly pour the milk into the melted chocolate, add the starch mixture and sugar, stirring vigorously all the ingredients with a spoon. Cook for another 2 minutes, then remove the saucepan from the stove to cool the sauce slightly. To avoid the formation of lumps in the prepared mixture, pour it through a sieve.

This dressing goes well with baked apples, pears and oven-baked desserts.

Chocolate cocoa sauce recipe for decorating cakes

Topping made from cocoa beans is a classic French culinary recipe. How to make the right chocolate sauce, which has become a favorite dressing for cakes, soufflés, puddings and croissants in France. Ingredients you need:

• 2 spoons of cocoa;
• 70 g sugar;
• 4 spoons of milk;
• 30 g butter.

The amount of sugar and powder can be adjusted during cooking. It is best to use a heavy-bottomed saucepan for cooking. In a separate bowl, mix together the powder and sugar to prevent lumps from forming in the future. Pour milk into a saucepan and add this mixture there. Cook for 2 minutes until smooth. Remove the pot from the stove, add the oil and stir it thoroughly with a spoon. Cocoa powder chocolate sauce is ready.

If there is no milk at home, you can safely use water, and add a pinch of vanillin for piquancy.

This chocolate sauce is perfect for decorating a cake, it is also called icing. Plus, it goes well with cupcakes. Therefore, the recipe for making chocolate cocoa sauce will come in handy like nothing else. It is prepared in literally 10 minutes, and is used in a large list of desserts both as a filling and as a dressing.

How to make honey caramel chocolate sauce

To prepare such a sweet sauce, you will need products that are sure to be found in the house of every housewife. The cooking time of the mixture will not be more than 15 minutes, and the range of use of the sauce is extremely wide - these are pancakes, and baked fruits, and waffles. So, you need to prepare such a number of ingredients:

• 2 tablespoons of cocoa powder
• 100g granulated sugar;
• 300ml cream;
• 2 tablespoons of any honey

As you might guess, for the caramel-chocolate sauce, you first need to prepare caramel. Place the pan on the hotplate and heat it up. Pour sugar into it and let it melt. You don't need to stir the caramel, just shake the pan a couple of times. At this time, in a separate saucepan, mix the cream with cocoa, and add honey there. To stir the cocoa lumps, take a sieve and pour the resulting mixture through it into the pan. Stir the creamy dressing with a spoon until the caramel is completely dissolved in it. Let the sauce cool to thicken slightly.

Vanilla Sugar Chocolate Sauce

Sometimes, chocolate lovers can get bored with the chocolate sauce they are used to in any sweet desserts. They start looking for a variety of options to make the topping more interesting. But many people forget that regular vanilla sugar can add spice and originality to chocolate sauce. Sometimes you can also use a mixture of cardamom and cinnamon. These seasonings go well with baked fruit and pudding. To make chocolate vanilla sauce you will need:

• 35g cocoa;
• 125 ml of water;
• 150g granulated sugar;
• ½ teaspoon vanilla.

Dissolve the cocoa and stir the mixture constantly to avoid clumping. As soon as a homogeneous mass is obtained, add granulated sugar and vanillin extract (or just vanilla sugar) to the pan. If desired, this sauce can be seasoned with cinnamon and cardamom for added flavor. Bring the sauce to a boil and cook for no more than 5 minutes. Once the sauce has cooled, it is ready to eat.

Creamy Chocolate Sauce by Pierre Herme

The famous sweet topping of the popular French pastry chef Pierre Herme is offered here. He prepares an amazing creamy chocolate sauce that goes exclusively with chocolate dough pancakes. You will need the following products:

• 130 g of chocolate;
• 1 glass of water;
• 125 ml cream;
• 70g sugar.

It is better to take chocolate with a cocoa content of at least 70%. Grind it with a knife and put it in a saucepan with a thick bottom. Add sugar there and mix thoroughly with a spoon. Turn on low heat, pour water and cream into the pan. Bring the mixture to a boil and gradually add sugar, stirring constantly. The sauce is cooked for at least 15 minutes, until it acquires a thick consistency. The perfect balance of delicate cream and dark chocolate. This sauce is served hot, and therefore if you need to use it after a few hours or the next day, you will need to warm it up in a water bath.

Orange Chocolate Chili Sauce

Orange chocolate sauce goes well with morning toast and pancakes. Its preparation is very simple, and most importantly, it is time-saving. The pleasure of the meal is guaranteed. For him you will need:

• 50g;
• 1 orange;
• a pinch of cinnamon;
• a pinch of dried chili.

To make orange-chocolate sauce, you need to get orange juice, it is best to use a juicer for this. Peel the fruit and finely chop the zest. Pour the juice into a saucepan and put it on low heat. Add finely chopped chocolate and bring the mixture until the chocolate is completely dissolved. Pour the zest, cinnamon and pepper into it and mix thoroughly. You need to cook the sauce no more than 5 minutes and remove from the stove until it cools completely.

Condensed milk chocolate sauce in a water bath

To make a delicious homemade chocolate sauce, you will need a can of condensed milk and dark chocolate with a cocoa content of at least 70%.

Ingredients:

• ½ bar of chocolate;
• ½ cans of condensed milk;
• 20g butter;
• 80 ml of milk;
• 1.5 tablespoons of cocoa powder.

Chocolate sauce from ordinary condensed milk is prepared in a water bath. Break the chocolate into pieces and melt it along with the butter, mixing the ingredients thoroughly. Add cocoa at this stage to make it easier to mix. Only then pour out the milk and condensed milk. Bring the consistency to a thick, homogeneous mass and stir constantly with a spoon. Remove the sauce from the stove and serve it hot with pancakes, waffles and other homemade desserts. Such topping does not harden after cooling, which makes it possible to use it cold. In addition, many housewives draw or write with this sauce, as it spreads.

Cherry-chocolate sauce with cognac

This sauce goes well with pancakes, waffles, ice cream and cottage cheese, and is also an excellent filling for pancakes and muffins. It takes a little time and the following ingredients to make a chocolate-cherry aromatic sauce:

• 650g cherries;
• 200g sugar;
• 1 lemon;
• 100g dark chocolate;
• 100ml brandy;
• ¼ glass of water.

It is best to use fresh cherries in this sauce, but frozen berries are also available. Take the seeds out of them and put the pulp in a saucepan, crumbling with sugar. Squeeze lemon juice and break a chocolate bar into pieces. Turn on the stove and put the saucepan with cherries on low heat. Pour in water and a tablespoon of lemon juice. When the mixture boils, add cognac here and cook for 25 minutes. Pour chocolate into cherry syrup and mix thoroughly with a spoon. A delicious chocolate sauce with a slight sourness is ready.

Chocolate sauce with nuts and cranberries

To make such a sauce, you need to buy a pack of assorted nuts, which are sold unroasted. It is also better to use brown cane sugar for the dish. Dried cranberries will add originality and light sourness to the chocolate sauce with different nuts. So, we need:

• dark chocolate bar;
• 100g of nuts;
• 150 g sugar;
• 150g butter;
• 150 ml cream;
• 2 tbsp. l. cranberries.

Put the nuts in the oven for 15 minutes, and cook at 140 degrees, stirring occasionally. Take out the nuts and rub them in a towel to get rid of the husks. Finely chop the nuts on a board. Pour butter, sugar, nuts and 2 tablespoons of cranberries into a saucepan. Bring the mixture to a boil and cook for no more than 3 minutes. Heat the cream in a separate bowl over low heat and pour the pieces of chocolate into it. Once the chocolate is melted, pour it into a pot of nuts and stir thoroughly. The nut-chocolate topping is served warm and goes well with waffles, cakes and pies.

Chocolate Banana Cinnamon Sauce

A delicious chocolate sauce with tropical flavors will satisfy any gourmet. To make chocolate-banana tropical sauce you will need:

• 1 banana;
• 50 ml of sunflower oil;
• 40 g cocoa;
• 50g sugar;
• 1 teaspoon cinnamon
• glass of water.

While the water is boiling in the pan, you need to combine butter, cocoa, sugar and cinnamon in a Turk. Stir the ingredients and pour boiling water into the Turk. Stir the mixture thoroughly to avoid lumps. Once the chocolate sauce has boiled, you need to cool it down to room temperature. At this time, grate the peeled banana on a grater. Combine the pulp with the sauce and mix everything with a blender or beat with a mixer.

Spicy chocolate sauce "Mole Poblano"

This sauce is a national Mexican dressing and even got the name "Mole Poblano". Its taste is incomparable, so it is worth making a spicy chocolate Mexican sauce at least once in your life. Here's what you need:

• 20g almonds;
• 15g peanuts;
• 20g raisins;
• cinnamon;
• 4 grains of black pepper;
• 30ml olive oil;
• 1 teaspoon of cumin;
• 1 teaspoon fennel seeds
• 2 tablespoons sesame seeds
• ancho pepper;
• Chipotle pepper;
• Passila pepper;
• 4 cloves of garlic;
• 5 tomatoes;
• 80g chocolate;
• 300g broth;
• 3 teaspoons of salt.

Preheat the oven to 200 degrees and put raisins and nuts in it for half an hour. While they are baking, remove the seeds from the peppers, and remove the skin from the tomatoes with hot water. Rub all the spices in a mortar. Preheat a skillet, pour olive oil into it and add baked vegetables with tomatoes and onions. Fry for 10 minutes, and then pour out the broth. Salt, pepper and simmer for about 30 minutes. Then pour everything from the pan into a blender and grind until smooth. Pour the resulting mixture into a saucepan and cook, stirring constantly, until the sauce hardens. Add chunks of chocolate, wait for it to melt, and the extraordinary dressing for Mexican meat dishes is ready.

How to make chocolate cocoa sauce for meat

Sometimes you want to surprise your guests not only with beautiful serving and unusual dishes, but also amaze them with unique dressings for desserts, meat or poultry. It seems like sweet chocolate can't be paired with meat, but there is a way to make a chocolate sauce from cocoa powder that makes the perfect steak dressing.

Ingredients:

• 30g cocoa;
• 10g granulated sugar;
• ½ onion;
• 1 tablespoon rosemary leaves
• 20ml wine vinegar;
• 125ml dry white wine.

Finely chop the onion and chop the rosemary, in the meantime, heat the pan and fry the onion for no more than 1 minute. Add wine, sugar and vinegar here, let the mixture boil for 3 minutes, while constantly stirring it. Pour in the rosemary and cocoa, mix everything again. Sometimes, instead of dry wine, semisweet or dessert wine is used, then there is no need to add sugar. Sweet and sour sauce with a spicy rosemary flavor is ready.

How to make chocolate pancake sauce: the perfect recipe

There are a lot of recipes for making chocolate topping and, it would seem, each is ideal for homemade airy pancakes. But I would like it to take a minimum of time to prepare such a dressing, and it lay down in a not too thick layer, giving the dish flavorful colors and a sophisticated aroma. How to make such a chocolate pancake sauce. One of the simplest, but no less delicious options with a rich chocolate flavor is offered. Here's what you need:

• a glass of milk;
• 2 tablespoons of cocoa;
• 1 tablespoon sugar
• 3 teaspoons cornstarch
• 2 pieces of chocolate.

Heat milk and melt cocoa, sugar and starch in it. Mix the ingredients thoroughly to avoid clumping. As soon as the mixture begins to boil, add the chocolate and wait for it to melt. The perfect recipe for making chocolate pancake sauce is ready! If desired, you can add cinnamon or coconut here. Some people prepare chocolate sauce for pancakes only from cocoa powder, without adding chocolate here. But it’s better to add a little butter or heavy cream.

Chocolate sauce for ice cream

The recipe for this chocolate sauce is provided with a photo. To make the taste of ice cream more delicate and juicy, many sweet tooth add chocolate here, and real connoisseurs of desserts prepare amazing chocolate topping. You will need the following ingredients:

• 100g chocolate;
• 1 tablespoon raspberry syrup
• 2 tablespoons of granulated sugar;
• ¼ glasses of cream;
• ½ glass of water.

Break the chocolate into pieces and put it in the pan. Add water, syrup, cream and sugar here and mix thoroughly. Place the saucepan over low heat and simmer the mixture until boiling. Let the dressing thicken without removing the pan from the heat for 15 minutes. The chocolate sauce for ice cream is ready! This topping has an ideal consistency, amazing fruity aroma and bright taste.

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

This sauce makes a great 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 the total calorie content of a meal served with chocolate sauce, add 1/3 less sugar than the recipe indicates.
• 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 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 with sweet dessert dishes, but also with vegetables and meat dishes. These specially prepared sauces (following the recipes you will learn below) are an amazing addition to the taste of steaks and chops, filling the lunch with a completely new flavor. 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:

1. Combine sugar with cocoa, cinnamon and vanilla.
2. Pour in water and knead until smooth.
3. Heat the mixture slightly and add the butter and chocolate pieces until they dissolve.
4. Dissolve the starch in cold milk and add a thin stream (with constant stirring) to the chocolate mixture.
5. Allow to simmer and simmer the sauce for a few more seconds, remove from heat and refrigerate.
6. 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:

1. Grind a chocolate bar and dissolve it in a water bath. As soon as this happens, pour in the cream and stir.
2. Add sugar to the mixture (when using dark chocolate, its amount can be doubled) and vanillin.
3. After the sugar crystals are completely dissolved, pour water (or milk) into the sauce and wait until it becomes homogeneous.
4. 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:

1. Grind a chocolate bar and dissolve it in a water bath. As soon as this happens, add the pieces of butter and stir.
2. Pour in the cocoa and grind it until it is completely mixed with the chocolate.
3. Pour in condensed milk and regular milk in turn, rub the mixture again until smooth.
4. The sauce does not spread, but does not freeze into a lump, but 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:

1. Mix sugar and cocoa, rub with milk and boil for 1-2 minutes, until the sugar crystals disperse.
2. Rub chunks of butter into the chocolate gravy until a glossy finish. 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:

1. 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:

1. Break up the chocolate and mix all the ingredients.
2. 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:

1. Mash the yolks and sugar, add cocoa and flour, knead until smooth.
2. Heat the milk and gently add it to the mixture.
3. While gradually heating the sauce, bring it to a simmer (stirring constantly), but do not let it simmer.
4. 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:

1. Combine cocoa powder and sugar.
2. Heat the milk and gently add it to the mixture until it boils.
3. 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:

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

"Mole Poblano" Mexican chocolate sauce for meat

This hot sauce is especially loved by men.

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 hot chillies (without seeds and partitions) - (preferably dried) of different types and colors.

You need to cook 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 skillet and add peppers, nuts, pumpkin seeds, cinnamon, anise, peppercorns and cloves. Fry this mixture and pour in the broth.
3. Use a blender to chop the tomatoes, onions and garlic cloves. Transfer the puree to the broth and simmer for 20 minutes over low heat.
4. Strain the resulting mixture and bring the liquid to a boil.
5. 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 sweet and sour sauce is more adapted to our conditions. And again he turned out to be the 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:

1. Peel and chop the onion very finely. Fry it in vegetable oil.
2. Pour wine to the onion, followed by vinegar and sugar (wait until it dissolves). Let the mixture simmer for 1-3 minutes.
3. Chop the rosemary (dry or fresh) and add to the sauce.
4. Evaporate the mixture until it has reduced 1/3 of its volume.
5. Chop the chocolate and add a 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.

"Royal" chocolate sauce for meat

In this sauce, the taste of chocolate is replaced by notes of garlic and the 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:

1. Pour all the spices, salt into the pan and add 2-3 tablespoons of water.
2. Transfer the mixture to a blender and chop it.
3. Add a glass of water and bring to a boil.
4. Dissolve flour and cocoa in the rest of the water, add to the sauce.
5. 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 tablespoons
• pink / allspice (ground) - to taste
• tabasco sauce to taste
• salt - a pinch

You need to cook like this:

1. Chop the onion and garlic and fry in vegetable oil.
2. Add tomato paste, salt and spices, then simmer for a couple of minutes.
3. Transfer the mixture to a blender and chop it.
4. 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.