Chocolate sauce: recipes and cooking secrets. Chocolate sauce Chocolate sauce

All girls love chocolate. No wonder he is considered the “best friend” of the beautiful half of humanity, well, except for diamonds, of course. However, the courageous representatives of the stronger sex also love chocolate. In fact, they never admit it. Well, “chocolate mania” began back in 1847, when this confection was produced at a British factory. Then the French seized the initiative - they own the recipe for the first chocolate-based sauce. It is not surprising that it turned out to be delicate and refined in French style, and most importantly, easy to manufacture, because all the necessary components are always at hand!

Chocolate sauce is used to dress cupcakes, cakes, pies and profiteroles. A classic of the culinary genre is ice cream with chocolate icing.

To give softness, a piece of butter is added to the mixture, due to which the sauce is silky and does not thicken when cooled. cook chocolate sauce even succeed from cocoa powder. To do this, it is mixed with granulated sugar, poured with milk, and then boiled. Then butter is added, and voila - a treat for any dessert is ready! For piquancy, fruit spices, vanillin, or an alcoholic drink with a bright taste like whiskey or brandy are added to the sauce.

Life hacks for housewives!

It is ideal to make chocolate sauce with chocolate containing about 50% cocoa powder, so it will have astringency and flavor.

In order not to spoil the taste of chocolate, it is important to melt it in a container on a steam bath. Otherwise, it will burn and lose half of its useful properties.

Chocolate sauce: classic recipe

To prepare a true masterpiece for real gourmets, you need to take:

• bitter chocolate - 150-170 g;
• water - 110-120 ml;
• granulated sugar - 3 tbsp. l.;
• oil - 30 g;
• cream - 5 tbsp. l.;

Cooking technology:

1. Boil water in a glass container, pour sugar, stir.
2. Finely chop the chocolate, chop the butter, add to the water with the dissolved sugar.
3. Make a container from the fire, wait until the chocolate and butter dissolve.
4. Add vanilla essence with cream.
5. Serve warm with your favorite dessert.

A similar composition of ingredients is also necessary for the "velvet" sauce:

• chocolate - 170 g;
• water - 150 ml;
• powdered sugar - 110-120 g;
• oil - 50 g;
• vanilla - 1 tsp

Cooking technology:

1. Finely chop the butter and break the chocolate bar.
2. Place all components in a cooking container and heat over low heat.
3. It is important to constantly stir the sauce until the ingredients are completely dissolved.

Cocoa Chocolate Sauce: Delicious and Inexpensive

If for some reason there was no bar of real dark chocolate at hand, you can always replace it with cocoa powder. The sauce definitely doesn't hurt!

For cooking, it is important to stock up on the following ingredients:

• milk - 1.5 cups;
• oil - 30 g;
• granulated sugar - 4 tbsp. l.;
• cocoa powder - 4 tbsp. l;
• cream - 2 tbsp. l.;
• cornmeal - 1.5 tbsp. l.;
• vanilla essence - 0.5 tsp

Cooking method:

1. Mix milk with sugar, cocoa with flour until smooth.
2. Pour into a container and bring to a boil.
3. Reduce gas and cook for 2 minutes.
4. Add butter, vanilla, cream, mix.
5. Chocolate sauce is ready to use.

What foods go well with chocolate sauce?

Short:

• ice cream
• pancakes, donuts, eclairs, waffles
• cakes
• fondue
• pork and fish

Universal chocolate sauce is suitable for pancakes, profiteroles, ice cream and other desserts. Interestingly, in some countries it is enjoyed with pleasure along with meat products! For example, the Belgian signature dish is pork ribs with chocolate and beer sauce, despite the fact that it is very unusual, it is also tasty. In order to prepare a delicacy, you need to mix chocolate sauce with beer, spices and vegetable oil. Then process the ribs with a mixture and leave to marinate for several hours.

Traditionally, chocolate sauce is served hot with pancakes. A thicker version of the sauce - ganache - is used by the French as a filling for a cake or a base for truffles.

The sauce goes well with berries and fruits. To prepare fruit fondue, you need to chop a ripe fruit onto a skewer and dip it in hot chocolate mass - this is not only incredibly tasty, but also healthy! A dietary option is prepared with apples, for a sweet tooth - with bananas.

A characteristic sour-sweet taste has a chocolate sauce with the addition of cherries. Moreover, instead of an artificial acidifier, you can take natural lemon juice. This gravy goes great with curd dishes, cakes, muffins and ginger ice cream.

How to make ice cream even tastier?

To give a special piquancy, the French are advised to dilute the traditional icing with fruit syrup. To make chocolate ice cream sauce, take:

• chocolate bar;
• 1 st. l. raspberry syrup;
• 2 tbsp. l. Sahara;
• a quarter cup of cream;
• half a glass of water.

Cooking technology:

1. Chop the chocolate, heat over a fire, add the rest of the ingredients.
2. Bring to a boil, boil for 10 minutes.
3. Leave until thickened in a cool place.

Life hacks for housewives!

Chocolate icing can be used immediately after preparation, or left in the refrigerator. When it's time for dessert, heat the thickened mass in a steam bath and pour over ice cream.

The choice of syrup is a matter of personal taste preferences. A sweeter sauce will turn out with the addition of apricots and peaches, sourish - with raspberries, gooseberries.

The fatter the cream, the less likely the sauce will harden in the refrigerator.

Cream is easily replaced with sour cream with a high percentage of fat content.

Profiteroles in chocolate sauce: the subtleties of cooking

This dessert will be the main decoration of any holiday table and a real temptation for those with a sweet tooth. Ingredients you need:

• 8-10 eclairs;
• condensed milk - 30 g;
• cream - 30 ml;
• chocolate - 30-40 g.

Cooking technology:

1. Boil the condensed milk for an hour over low heat.
2. Melt chocolate, add condensed milk.
3. Whip cream, top with profiteroles and top with chocolate sauce.

Cooking chocolate sauce: how to diversify the standard menu

Cake with chocolate from the famous confectioner Jamie Oliver has already become a classic of the culinary genre. According to the author, almond flakes and fruits give a special taste to the dessert.

Sauce with coconut milk and dates

Chocolate can also be used to prepare healthy natural dishes. For example, sauce with coconut milk and dates. To do this, using a blender, beat dried fruits with milk, add cocoa powder, boil. The recipe will be appreciated by fans of diet food, as the sauce does not contain sugar and fats of animal origin.

As a rule, chocolate sauce is used along with desserts, however, meat and fish dishes will only benefit from this combination. So, the enterprising Spaniards learned how to cook delicious fish in chocolate sauce.

How to make chocolate sauce with Asturian fish?

The recipe is easy. To do this, you need to take fresh or frozen fish, cut it into portioned pieces, sprinkle with spices, leave to marinate. At this time, fry the onion until golden brown, add 1 tbsp. l. flour, stir.

Finely chop the white chocolate bar, add to the onion. You can season the mixture with spices - cinnamon, cloves, add 100 g of boiled water and white wine. Boil, put marinated pieces of fish with chopped champignons, stew.

The chocolate in this recipe will give the fish a delicious piquancy. Well, indulge yourself with unusual taste sensations, and chocolate sauce will forever "prescribe" on your table!

Most people are mistaken when they call chocolate sweet sauce just melted chocolate. If you think logically, then the chocolate will harden over time anyway, 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 with chefs. What can I say, if ordinary cookies and boring fruits under chocolate flavored dressing become much more interesting and tastier.

There are many 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. More details need to dwell on the recipes of each of them.

Classic chocolate bar sauce

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

There are three main ways to cook a 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;
• 115 ml 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 sugar syrup is prepared. Meanwhile, the chocolate bar should be divided into small pieces, and the butter cut. As soon as the syrup begins to boil, immerse the chocolate and butter in it, mix thoroughly until a thick mass is formed. Remove the pan from the hot stove, add cream and vanilla here. Fragrant topping is ready.

Chocolate sauce for dense desserts

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

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

If it is preferable 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.

In total you will need:

• 170g dark chocolate;
• 100g butter.

This dressing is best cooked in the bath. Pour a finely broken bar of chocolate 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 full-fat milk

A more delicate, 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 full fat milk. Here's what you'll need:

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

Break the chocolate into pieces and pour it into the bowl. So that it does not burn, pour out the water and mix thoroughly over low heat until the mixture becomes a homogeneous thick mass. Separately, in a bowl, mix starch with 20 ml of milk, and also grind sugar in a mortar. Slowly pour the milk into the melted chocolate, add the starch mixture and sugar, vigorously mixing all the ingredients with a spoon. Cook for 2 more minutes and then remove the pan from the stove to let the sauce cool slightly. To prevent the formation of lumps in the prepared mixture, pour it through a sieve.

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

Recipe for Chocolate Cocoa Sauce for Decorating Cakes

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

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

The amount of sugar and powder can be adjusted during the cooking process. For cooking, it is best to use a pot with a thick bottom. In a separate bowl, mix the powder and sugar so that there are no lumps in the future. Pour milk into a saucepan and add this mixture there. Cook for 2 minutes until a homogeneous mass is formed. Remove the pan from the stove, add the oil here and stir it thoroughly with a spoon. Chocolate sauce from cocoa powder 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 great with cupcakes. Therefore, the recipe for making chocolate cocoa sauce is useful 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 caramel-chocolate sauce from cocoa with honey

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 application of the sauce is extremely extensive - these are pancakes, and baked fruits, and waffles. So, you need to prepare such a number of ingredients:

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

As you might guess, for caramel-chocolate sauce, you first need to prepare caramel. Put the pan on the burner and heat it up. Pour sugar into it and let it melt. You do not 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 also add honey there. To mix 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 down to thicken a little.

Chocolate sauce with vanilla sugar

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

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

Dissolve cocoa and constantly stir the mixture to avoid lumps. 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 more flavor. Bring the sauce to a boil and cook for no more than 5 minutes. After the sauce has cooled, it is ready to use.

Creamy Chocolate Sauce by Pierre Herme

It offers the famous sweet topping of a popular French confectioner named Pierre Herme. 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.

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

Chili orange chocolate sauce

Chocolate sauce with orange goes well with morning toast and pancakes. Its preparation is very simple, and most importantly economical in time. Meal satisfaction is guaranteed. For him you will need:

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

To prepare orange-chocolate sauce, you need to get orange juice, it is best to use a juicer for this. Remove the peel from the fruit and finely chop the zest. Pour the juice into a saucepan and put it on a slow fire. Add finely chopped chocolate and stir until the chocolate is completely melted. Pour the zest, cinnamon and pepper into it and mix thoroughly. Cook the sauce for no more than 5 minutes and remove from the stove until it cools completely.

Chocolate sauce from condensed milk in a water bath

To prepare 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 with the butter, mixing the ingredients thoroughly. Add cocoa at this stage to make it easier to blend. Only then pour out the milk and condensed milk. Bring the consistency to a thick homogeneous mass and constantly stir with a spoon. Remove the sauce from the stove and serve hot with pancakes, waffles and other homemade desserts. Such a topping does not harden after cooling, which makes it possible to use it cold. In addition, many housewives draw with this sauce or make inscriptions, 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. To prepare chocolate-cherry flavored sauce, it will take a little time and the following ingredients:

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

It is better to use fresh cherries in this sauce, but you can also buy frozen berries. You take out the bones from them and put the pulp in a saucepan, crushed with sugar. Squeeze the juice from the lemon and break the chocolate bar into pieces. Turn on the stove and put the pot of cherries on a slow fire. 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. An amazing chocolate sauce with a slight sourness is ready.

Chocolate sauce with nuts and cranberries

To prepare 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 chocolate sauce with various nuts. So, we will need:

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

Send the nuts to the oven for 15 minutes, and cook at a temperature of 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 the 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. In a separate bowl over low heat, heat the cream and pour the pieces of chocolate into it. Once the chocolate has melted, pour it into the pan with the nuts and mix thoroughly. Nut-chocolate topping is served warm and goes well with waffles, cakes and pies.

Chocolate banana sauce with cinnamon

An amazing chocolate sauce with tropical notes will please any gourmet. To make Chocolate Banana Tropical Sauce you will need:

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

While water is boiling in a saucepan, you need to combine butter, cocoa, sugar and cinnamon in a Turk. Mix the ingredients, and pour boiling water into the Turk. Stir the mixture thoroughly to avoid lumps. As soon as the chocolate sauce boils, you need to cool it to room temperature. At this time, grate a peeled banana. Combine the pulp with the sauce and mix everything with a blender or beat with a mixer.

Mole Poblano Hot Chocolate Sauce

This sauce is the 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'll need:

• 20g almonds;
• 15g peanuts;
• 20g raisins;
• cinnamon;
• 4 grains of black pepper;
• 30 ml olive oil;
• 1 teaspoon of cumin;
• 1 teaspoon fennel seeds;
• 2 tablespoons of sesame;
• ancho pepper;
• Chipotle pepper;
• Passila pepper;
• 4 cloves of garlic;
• 5 tomatoes;
• 80g chocolate;
• 300g of 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. Grind all the spices in a mortar. Heat the pan, pour olive oil into it and pour the baked vegetables with tomatoes and onions. Fry for 10 minutes, and then pour the broth. Salt, pepper and simmer everything for about 30 minutes. Then pour everything from the pan into a blender and grind until a homogeneous mass is formed. 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 an extraordinary dressing for Mexican meat dishes is ready.

How to make chocolate sauce from cocoa for meat

Sometimes you want to surprise guests not only with beautiful table setting and unusual dishes, but also impress them with unique dressings for desserts, meat or poultry. It seems like sweet chocolate can't go well with meat, but there's a way to make cocoa powder chocolate sauce that's the perfect steak sauce.

Ingredients:

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

Finely chop the onion and chop the rosemary, meanwhile, 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 rosemary and cocoa, mix everything again. Sometimes, instead of dry wine, semi-sweet or dessert wine is used, then there is no need to add sugar. Sweet and sour sauce with a spicy taste of rosemary 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 that each one is ideal for homemade airy pancakes. But it would be desirable that a minimum of time was spent on cooking such a dressing, and it lay down in a not too thick layer, giving the dish flavors and a refined aroma. How to make such chocolate sauce for pancakes. One of the simplest, but no less delicious options with a rich chocolate flavor is offered. Here's what you'll need:

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

Heat the milk and melt the cocoa, sugar and starch in it. Mix ingredients thoroughly to avoid lumps. Once the mixture starts to boil, add the chocolate and wait for it to melt. The perfect recipe for making chocolate sauce for pancakes is ready! If desired, you can add cinnamon or coconut flakes here. Some people make chocolate sauce for pancakes only from cocoa powder, without adding chocolate here. But it is 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 tender and juicy, many sweet tooth add chocolate here, and true 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 cup cream;
• ½ glass of water.

Break the chocolate into pieces and put it in a bowl. Add water, syrup, cream and sugar here and mix thoroughly. Put the saucepan on a low heat and cook the mixture until it boils. Allow the dressing to thicken without removing the pan from the heat for 15 minutes. Chocolate ice cream sauce is ready! This topping has an ideal consistency, amazing fruity aroma and bright taste.

We can confidently say that each of us likes to enjoy something sweet from time to time. Whether it's ice cream, cake or sweet pancakes, often you can't do without chocolate sauce. It is she who will add the feeling of a full-fledged dessert to the dish, and now, you will learn how to make it in just 10 minutes.

Plain Chocolate Gravy

Ingredients

• Purified water - 125 ml
• Cocoa powder - 35 g
• Sugar - 150 g
• Vanillin - on the tip of a knife

How to make cocoa gravy at home: a step by step recipe

This is the fastest and easiest way to make chocolate sauce. In addition, it does not contain perishable products, which will allow you to store it in the refrigerator for more than one day.

1. Prepare a saucepan or saucepan. Add water and cocoa powder to it. Then mix well and put on medium heat.

Clarification "just in case"

Try to take dishes with a thick bottom. This will greatly facilitate the task, because it is it that does not allow the gravy to burn.

2. Stir constantly. As soon as the mixture turns into a homogeneous mass and the cocoa dissolves, start gradually adding sugar and vanillin. Vanillin can be replaced with vanilla sugar, but you need a little more.
3. Continue stirring the mixture until it boils. Then cook for a few minutes, but no more than five. Be sure to constantly stir the future gravy. This point is repeated over and over again to help you avoid burning.

   Once the right amount of time has passed, leave the chocolate sauce to cool.

Sausier's advice

If you want to enrich the taste of the sauce with amazing colors and amazing aroma, it will be enough to add 1 tbsp. l. favorite liqueur or cognac.

4. Find a suitable container and pour over the completely cooled gravy. Alternatively, a glass bottle will do.

Now you always have on hand a great chocolate sauce that will appeal to all the sweet tooth. With its help, it is easy to decorate a cake or casserole, you can water ice cream or any other dessert.

It is eaten on its own, rubbed and added to desserts, some use chocolate as a bite. But the most delicious and versatile way to spice up another dish with your favorite treat is chocolate sauce. This is something more than chocolate heated over a fire. Such a dish should be based on milk fat - or so that the product turns out to be silky and does not freeze into a solid substance every time after cooling.

To make chocolate sauce, you need good chocolate. It is real chocolate from, bitter and slightly tart, that will become an excellent basis for any topping. For those who do not eat dark chocolate, you can make an exception and prepare a dish of milk and even white chocolate, there are a lot of recipes, but still the meaning of the dish will be lost. Having melted the bitter tile in a water bath in a saucepan, they pour it into liquid chocolate and pour it (sometimes vanilla). After stirring the ingredients, you need to introduce the butter and wait until it melts and merges with the bulk of the product. Everything is kneaded and spices and alcohol are added to the already prepared chocolate sauce. Some like chocolate with pepper, some like chocolate, some like berry flavor. Chefs have a recipe for every taste.

Chocolate cocoa sauce is a French classic. Here it was cooked, it seems, always. Any desserts under such gravy will become much tastier and more refined. It is prepared simply, you do not need a lot of products, the necessary ingredients are always at hand. Cupcakes, cakes, pies, profiteroles are glazed with cocoa-based chocolate sauce. Chocolate ice cream with chocolate sauce is also a classic dessert. The topping is very easy to prepare, you just need to mix dry cocoa with sugar, pour over and boil the mixture. Add the butter to the boiling water and stir until the butter melts and dissolves in the milk mixture. This is the easiest and fastest cocoa-based chocolate sauce recipe. All the components of a delicious dish are usually found in every kitchen. You can always add some spices or fruits to your taste.

What do they eat with

Chocolate sauce can be used in absolutely all desserts. It is eaten with cakes, and with ice cream, and with pancakes, and even with meat! The Belgian recipe for pork ribs with chocolate-beer sauce has gained popularity among gourmets. The combination is rather strange, but it turns out tasty and unusual. At the same time, both chocolate and the taste of meat are felt. To prepare such a sauce and marinate meat in it, you need to take melted chocolate, beer, spices to taste, vegetable oil and cream with water. Mix everything and put in the refrigerator for a couple of hours. And then meat is put into this mixture and marinated there, too, for about 2-3 hours.

But the previous recipe is a gourmet menu, in a more classic version, chocolate toppings are often eaten with pancakes. For pancakes, the classic preparation of liquid chocolate is used - a solid black bar is crumbled into a mixture of water and cream and simmered on fire for about 20 minutes after boiling. Served to the table in a hot unthickened form. Practically, this is a recipe for ganache - a creamy chocolate sauce from French cuisine. They are not poured over desserts as a topping, they are used as a layer on cakes or, if the consistency of ganache is very thick, it is the basis for homemade truffle candies.

Chocolate sauce is also eaten with many fruits. Fruit fondue has been in gastronomic fashion for many years. Pieces of ripe dense fruits and berries are pricked on forks and dipped in boiling chocolate. This is an incredibly tasty delicacy, moreover, it is also healthy. If the topping is made from dark chocolate, and fondue is used as the basis, then such a dessert does not have many calories. Banana-chocolate fondue in this regard is much higher in calories.

Many pastry chefs like to use the fruity chocolate flavor in their desserts, so they make a chocolate cherry sauce. Based on chocolate and fresh or frozen berries, this topping has a refreshing tart base and will appeal to those who do not like sugary-sweet flavors. Usually, fresh cherry syrup is added before the chocolate is added so as not to use artificial acidifiers. Although it emphasizes the taste of chocolate quite well and does not allow it to manifest itself with sugar alone. The bitter-sour taste of such a gravy will be an excellent addition to cottage cheese dishes, pancakes, cakes and muffins. You can top them with vanilla ice cream. Very unusual, in fusion style, you can feel the taste of chocolate and cherry sauce in a duet with ginger ice cream.

Ready-made chocolate sauce can be bought at the store. Today, the assortment of many brands includes toppings, chocolate-based creams, chocolate sauces. They are eaten both cold and warm, used in the preparation of cakes and as independent desserts.

Asturian chocolate sauce

Another use for liquid chocolate was invented by the Spaniards. In the province of Asturias, delicious sea fish has long been cooked in a gravy that resembles a cross between chocolate mousse and. The fish is stewed in chocolate mass and served with it.

The recipe for making a small one in chocolate sauce is not at all complicated:

1. You can use the carcass of both fresh and frozen perch, the taste will not change from this. It is cut into several convenient portioned pieces, salted and sprinkled with spices, and then marinated in this mixture for 15 minutes.
2. Finely chopped fried in melted butter until golden. Then this frying should be covered with 1 tablespoon of flour, mixed and continued to fry until a homogeneous consistency.
3. White chocolate (1 bar) must be crushed as much as possible, you can grate it. Then add to the onion-flour mixture and stir until smooth.
4. Pour crushed cloves to taste into the resulting sauce, pour 100 grams of boiling water and 100 grams of dry white wine. Mix everything and simmer on fire for 15 minutes.
5. Put the fish into the boiling mass, simmer for another 15 minutes. After the pieces of fish, you need to turn over and add chopped ones to the mixture, simmer everything together until the fish is ready.

The fish is served to the table along with white, which, like the fish, is topped with chocolate sauce. The taste of such food is very refined, most connoisseurs of fish will like it, since chocolate does not spoil its taste at all, but, on the contrary, emphasizes it very gently and delicately.

famous chocolate sauce

In cooking, there are recipes for beginners, recipes that appear on the crest of a fashion for a particular product, and recipes for classic cuisine. They become classics when practically no one needs to tell how the dish is prepared - you pronounce the name, and it becomes clear to everyone that it is incredibly tasty. Jamie Oliver's famous chocolate sauce has long been the most replicated in recipe sections on the Internet. More precisely, the author prepares not only a cream based on chocolate, but also the cake itself, it turns out incredibly tasty. A feature of Jamie Oliver's chocolate cake sauce is almond flakes and berry notes in the composition.

Another well-known option is a vegan natural chocolate-based sauce. It is made from almond or coconut milk and. The composition is completely natural, the sauce turns out to be very tasty, it can be eaten even by those groups of people for whom ordinary chocolate is undesirable for health reasons. In this recipe, dates are whipped with selected milk in a blender until smooth, then this mass is boiled and cocoa is added to it. There is no sugar in the recipe. Based on this chocolate cream, you can make pudding, jelly and many other desserts that are healthy and are allowed for use on many diets.

Chocolate sauce is one of the most versatile types of dressing for sweet dessert dishes, and even meat and fish dishes. of this product is very high, but the taste after it is indescribable. Sometimes you can afford such desserts to give your taste buds a feast and give your body a boost of endorphins.

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.

Chocolate Sauce - Useful Tips and Tricks

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.