Chocolate cocoa sauce can be easily prepared in your home kitchen in just 10 minutes. Use it to top pancakes, ice cream, brownies, cakes, and puddings.
Recently, sauces for almost any dish have become popular, not counting all kinds of salad dressings. But how often do we treat ourselves to everyone’s favorite homemade chocolate sauce? But desserts using it have always been liked by everyone. Of course, various delicacies such as cakes, souffles or various ice creams are good as an independent dish, but in combination with chocolate sauce, they can turn an ordinary dessert into a masterpiece of culinary art. The chocolate sauce does not contain animal products such as butter or cow's milk cream. Thanks to this, its shelf life increases even in the home refrigerator. The sauce prepared according to this recipe is not inferior in taste to sauces sold in supermarkets.
Recipe Information
Cooking method: cooking
Total cooking time: 10 min.
Ingredients:
- cocoa powder – about 35 g
- water – 125 ml
- granulated sugar -150 g
- a pinch of vanillin or vanilla sugar.
Preparation
Note to the owner:
- If you add 1 tablespoon of good cognac or liqueur to chocolate sauce, its taste will be enriched with new delicious colors and aroma.
Preparation and photo: Starinskaya Lesya
Chocolate pancake sauce is a transformable sauce. Why? The fact is that when warm it has a pleasant enveloping thickness, reminiscent of condensed milk in consistency. If you put this sauce in the refrigerator (where it should be stored between uses), then, as it cools, it will harden and become a real chocolate spread, which is perfect for spreading it on pieces of bread or sweet crackers.
Many of you love pancakes with chocolate filling. But what if you couldn’t buy one in the store? It doesn’t matter - you can easily prepare 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 dark chocolate (72-74% cocoa)
- 20 grams of invert, glucose syrup or honey
- 20 grams of water
- 15 grams cocoa powder
Cooking method:
- Pour cocoa into a deep bowl that is convenient for mixing.
- Separately, bring water mixed with invert syrup or honey to a boil.
- Pour boiling water over cocoa, stirring the mixture.
- The mass should be smooth without lumps.
- Then add 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 down and you notice that the chocolate does not want to melt, then heat the chocolate sauce in the microwave for short periods of time, stirring it each time so that the chocolate does not overheat and curdle.
- The sauce should be completely homogeneous and smooth.
- Use it immediately or pour it into a container and store it in the refrigerator for a week.
Chocolate sauce for pancakes and more
Ingredients:
- 35 g dark chocolate;
- 15 g butter;
- 60 ml cream 10% fat.
Preparation:
- Added a spoonful of cocoa.
- The recipe suggested adding cocoa at the end.
- The first time I did this, but I didn’t like it because it was difficult to stir the cocoa without getting a lot of small lumps.
Ingredients:
- Eighty grams of cream 15%
- Seventy grams of dark chocolate (72 - 74% cocoa)
- Twenty grams of honey and the same amount of water
- Fifteen grams of cocoa powder
Preparation:
- Pour cocoa into a deep bowl. Separately, bring water mixed with honey to a boil. Pour boiling water over cocoa, stirring the mixture. The mass should be without lumps
- Add heated cream to the sauce. Stir
- Add chocolate. It should melt under high temperature
- The sauce should be homogeneous and smooth
- The chocolate sauce should 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 tbsp.
- sugar – 75 gr. (3 tbsp)
- milk - 150 ml
- butter - 20 gr.
- water - 100 ml
- starch - 1 tbsp.
- vanillin - 1 gr.
- cinnamon (ground) - 1 gr. (on the tip of a knife)
Cooking method:
- Mix sugar with cocoa, cinnamon and vanilla.
- Pour in water and knead until smooth.
- Heat the mixture slightly and add the butter and chocolate pieces until they dissolve.
- Dilute the starch in cold milk and add it into the chocolate mixture in a thin stream (with constant stirring).
- Wait for the sauce to boil and simmer for a few more seconds, remove from heat and cool.
- 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:
- Chop the chocolate bar and dissolve it in a water bath. As soon as this happens, pour in the cream and stir.
- Add sugar (if using dark chocolate, the amount can be doubled) and vanillin.
- After the sugar crystals have completely dissolved, add water (or milk) to the sauce and wait until it becomes homogeneous.
- This sauce is served immediately (you can simply pour it over the pancakes).
Chocolate sauce with condensed milk
Ingredients:
- chocolate (preferably dark) - 50 gr.
- condensed milk - 150 ml
- butter – 1 tbsp. (20 gr.)
- milk – 80 ml
- cocoa powder – 1.5 tbsp.
Cooking method:
- Chop the chocolate bar and dissolve it in a water bath. As soon as this happens, add pieces of butter and stir.
- Pour in the cocoa and grind it until completely mixed with the chocolate.
- Pour in condensed milk and regular milk one by one, and grind the mixture again until smooth.
- The sauce does not spread, but does not harden into a lump, but it is still better to immediately pour it over pancakes or decorate a cake.
Chocolate sauce
If you and your family are chocolate lovers, then chocolate sauce will become your favorite.
Ingredients:
- chocolate – 100 grams (bitter or milk, to taste);
- water – 100 ml;
- sugar – 50 grams (if dark chocolate is used, the amount of sugar doubles);
- butter – 30 grams;
- vanillin - on the tip of a knife.
Cooking method:
- You need to break the chocolate into pieces, cut the butter (don’t forget to keep it in the refrigerator first, or better yet, in the freezer). Place this in a saucepan and place in a water bath over low heat, stirring constantly.
- When all the ingredients have melted and are completely mixed, the chocolate dressing for the pancakes will be ready.
- Serve warm chocolate pancake sauce with prepared pancakes. The sauce is very simple to prepare, but adds a “zest” to ordinary pancakes.
Thick chocolate sauce
Thick chocolate sauce is perfect for drawing chocolate inscriptions and patterns on the plate. When applied through a pastry syringe, 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 a warm vanilla bun. Be sure to try making chocolate sauce according to my recipe - I’m sure you’ll like it.
Ingredients:
- dark chocolate 40 g
- butter 15 g
- condensed milk 4 tbsp. l.
- cocoa powder 1 tbsp. l.
- 33% cream 2 tbsp. l.
- boiled milk 1-3 tbsp. l.
Cooking method:
- Melt chocolate and butter in a water bath. It is very important not to overheat! Therefore, as soon as the butter melts, immediately remove the saucepan from the water bath.
- Stir vigorously until the chocolate begins to melt from the warm butter. If the chocolate does not completely melt 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 mirror glaze.
- Add 1 tablespoon with a small amount of cocoa powder to the warm chocolate mass (it is advisable to use high-quality cocoa, without fillers).
- Mix everything thoroughly so that there are no lumps left. Add condensed milk and mix again.
- Condensed milk should be taken uncooked, it must be of high quality, without vegetable fats. Add cream - fat content of at least 30%.
- Stir to bring the mixture until smooth. The result will be a thick sauce - it will not spread or harden in the cold.
- At this point you can finish cooking and use the thick chocolate sauce to apply patterns and designs.
- In order to draw, you need to pour it into a pastry syringe or bag. The design is easy to apply and holds its shape well.
- It needs the consistency of a sauce; just add boiled and pre-cooled milk to the chocolate mixture.
- Add milk gradually, 1 teaspoon at a time, stirring until smooth. The resulting chocolate sauce is great for pancakes with sweet fillings.
- A very tasty combination with fruit fillings, especially bananas. You can serve the sauce immediately after preparation.
Chocolate sauce simple recipe
Ingredients:
- 35 g dark chocolate;
- 120 g of high-quality (without additives that reduce the cost of the product) condensed milk;
- 15 g butter;
- 1 tbsp. cocoa without fillers;
- 60 ml cream 10% fat.
Cooking method:
- Melt the butter and chocolate in a water bath.
- To avoid overheating, I removed the pot of boiling water from the stove. Mixed it up.
- Added a spoonful of cocoa.
- I thought it was better to add it earlier, before the cream, when the mixture is still thick. This made stirring it much easier.
- Added condensed milk to the chocolate-butter mixture.
- Stirred it. I poured out half the cream. Mixed again.
- Pour in the remaining cream a little at a time and bring the mixture until smooth.
- The sauce turns out to be quite thick, does not spread, but does not harden in the cold.
- That's all - the chocolate sauce for pancakes, fruit, ice cream or just a bun is ready.
Classic chocolate sauce for pancakes
Ingredients:
- Dark chocolate - 35 g
- Condensed milk - 120 g
- Butter - 15 g
- Cocoa - 1 tbsp. l.
- Slivki (10%) - 60 ml
Preparation:
- Melt the butter and chocolate in a water bath.
- To avoid overheating, I removed the pot of boiling water from the stove. Mixed it up.
- Added a spoonful of cocoa.
- The recipe suggested adding cocoa at the end. The first time I did this, but I didn’t like it because it was difficult to stir the cocoa without getting a lot of small lumps.
- I thought it was better to add it earlier, before the cream, when the mixture is still thick.
- This made stirring it much easier.
- Added condensed milk to the chocolate-butter mixture.
- Stirred it. I poured out half the cream. Mixed again.
- Pour in the remaining cream a little at a time and bring the mixture until smooth.
- The sauce turns out to be quite thick, does not spread, but does not harden in the cold.
- That's all - the chocolate sauce for pancakes, fruit, ice cream or just a bun is ready.
Classic chocolate sauce simple
In this recipe we use a minimum of ingredients, so even a child can handle the preparation.
Ingredients:
- 100 g chocolate
- 50 ml cream
- 50 g sugar
- 100 ml water
Cooking method:
- Break 100 g of chocolate and put it in a water bath to melt, and as soon as the pieces become soft, pour in 50 ml of cream.
- Stir, add 50 g of sugar, if using milk chocolate, and if bitter, then 100 g, add vanillin.
- Keep the chocolate in a water bath, stirring, waiting for the grains to completely dissolve. Then pour 100 ml of water. Bring the consistency back to homogeneity.
- Remove the chocolate sauce from the water bath and serve.
You need to use the chocolate sauce right away, as it will thicken as it cools. It’s a pleasure to finish this amazing delicacy with a spoon, but to use it as a sauce, you will need to reheat it. To give the delicacy a pleasant milky-creamy note or simply replace the cream that you don’t always have on hand, prepare it with condensed milk.
Homemade chocolate sauce with condensed milk
Since it contains condensed milk, it is better to prepare the sauce with dark chocolate.
Ingredients:
- Dark chocolate - 50 g
- Condensed milk - 150 g
- Butter - 1 tbsp
- Milk - 80 ml
- Cocoa powder - 1½ tbsp
Cooking method:
- In a water bath, melt the chocolate broken into slices and immediately add the butter. Mix everything.
- Add cocoa and stir again until the lumps are completely separated. It’s easier to do this in a hot, thick mixture than after adding liquid ingredients, so don’t put the cocoa aside until the end of cooking.
- Now pour in the condensed milk, stir again, then the milk and stir again. Since we are working with a thick sauce, which should not be whipped with a mixer, stirring and making the consistency uniform is necessary after adding each new ingredient.
- Remove the sauce from the water bath and pour it over the pancakes. Bon appetit!
Prepared according to this recipe, it does not spread, you can make any inscription or draw something on the pancakes, but at the same time, it does not harden when it cools, which allows you to use the gravy cold.
Chocolate sauce for pancakes with condensed milk
Ingredients:
- 35 g dark chocolate;
- 120 g of high-quality (without additives that reduce the cost of the product) condensed milk;
- 15 g butter;
- 1 tbsp. cocoa without fillers;
- 60 ml cream 10% fat.
Cooking method:
- Melt the butter and chocolate in a water bath. To avoid overheating, I removed the pot of boiling water from the stove. Mixed it up. Added a spoonful of cocoa.
- The recipe suggested adding cocoa at the end. The first time I did this, but I didn’t like it because it was difficult to stir the cocoa without getting a lot of small lumps.
- I thought it was better to add it earlier, before the cream, when the mixture is still thick. This made stirring it much easier. Added condensed milk to the chocolate-butter mixture.
- Stirred it. I poured out half the cream. Mixed again. Pour in the remaining cream a little at a time and bring the mixture until smooth.
- The sauce turns out to be quite thick, does not spread, but does not harden in the cold.
- That's all - the chocolate sauce for pancakes, fruit, ice cream or just a bun is ready.
Ingredients:
- 120 g flour
- 1 egg
- 300ml milk
- 4 tbsp vegetable oil
- a pinch of salt
- 16 scoops of ice cream
For the chocolate sauce:
- 60 g dark chocolate
- 150 ml milk
- 1 tbsp cocoa powder
- 1 tbsp flour
- 1 tbsp sugar
Preparation:
- Mix dough ingredients in mixing bowl with a whisk or electric mixer until smooth.
- Pour 1/4 of the indicated portion of vegetable oil into the pancake pan.
- Heat the frying pan well and bake 8 thin pancakes. Keep warm.
- To prepare the chocolate sauce, place cocoa, flour, milk and chocolate pieces into a saucepan.
- Turn on the heat under this saucepan and, actively stirring everything with a whisk, heat until evenly stirred and slightly thickened - not for long, literally 2 minutes. The sauce becomes smooth and homogeneous very quickly.
- Serve 2 pancakes per serving.
- Fold them in four, put a scoop of ice cream inside, and pour chocolate sauce on top.
- Pancakes should be warm, or better yet, hot. And, of course, you can bake them using another, your favorite, recipe.
- If desired, replace the vegetable oil in the dough with melted butter.
- Although this will be a recipe closer to French crepes.
- When wrapping ice cream in a hot pancake, it is advisable to use store-bought ice cream, without any additional flavors.
- Homemade ice cream in a warm pancake will melt very quickly.
- You can also top pancakes with ice cream with hot syrup, add caramelized fruits and fresh berries - there are many options.
- Experiment and share the results with me.
Chocolate cocoa sauce
You can make chocolate sauce not only from cocoa, but in different ways and from other ingredients. For example, from butter and dark or milk chocolate. It will taste rich and deep, although quite high in calories. Cocoa sauce is lighter, both in taste and in preparation. Chocolate sauce based on dark chocolate can also be an excellent addition to meat if you cook it with onions, wine and spices.
Ingredients:
- cocoa 1 tbsp.
- milk 250 ml
- sugar 75-100 g
- yolks 2 pcs.
- flour 1 tsp
Cooking method:
- Prepare the necessary ingredients to make sweet chocolate cocoa sauce.
- Corn starch is often used instead of flour; it makes the sauce even lighter.
- Grind the yolks with sugar
- Add cocoa and flour to this mixture and mix.
- Pour in hot milk and stir until the lumps are almost completely dissolved.
- Then put the mixture on low heat
- Bring to a boil with constant stirring
- You should not boil for a long time so that foam does not form on the walls of the dish, as this will significantly spoil the taste of the dish.
- When the sauce thickens, it’s time to remove it from the heat.
- Next, strain it through a sieve or beat it with a mixer (or beat it in a blender) and serve warm or cold.
- At the final stage of cooking, you can add a little vanilla, liqueur, brandy or cognac to the chocolate sauce.
- You can store the prepared chocolate cocoa sauce in the refrigerator for a short time; it is better to use it within 24 hours.
Chocolate sauce for pancakes
Ingredients:
- 80 g milk chocolate
- 130 ml water
- 130 ml cream
- 50 g sugar
Cooking method:
- Grind the chocolate bar into crumbs and place in a thick-bottomed saucepan or saucepan. If you want a bitter sauce, use dark chocolate with a high cocoa percentage (70-90).
- Add granulated sugar to the chocolate.
- Now pour cream of any fat content into the saucepan. If you are worried that the cream will curdle, then you can use a product with high fat content, up to 35 percent.
- Now pour water into the bowl and place the saucepan or bowl in a steam bath. Use a whisk to stir the sauce frequently.
- In just 2 minutes, the chocolate will completely melt and the chocolate sauce will become homogeneous, without lumps, but at the same time very liquid. Now you need to boil it to the desired consistency. This may take about 20 minutes. Don’t forget to stir, and especially make sure that the sauce doesn’t 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 it thickens or let cool, then store in the refrigerator. If the finished sauce is bitter, then you can add powdered sugar to the finished product, only after diluting it in a small amount of cream. However, often the problem of bitterness in the sauce “goes away” when it is tasted in combination with dessert. So don't rush to add powder.
Chocolate sauce made from cocoa powder
Chocolate cocoa sauce can be easily prepared in your home kitchen in just 10 minutes. Use it to top pancakes, ice cream, brownies, cakes, and puddings.
Ingredients:
- cocoa powder – about 35 g
- water – 125 ml
- granulated sugar -150 g
- a pinch of vanillin or vanilla sugar.
Cooking method:
- Take a medium-sized saucepan, preferably with a thick bottom. If your cookware has a thin bottom, the sauce will quickly burn and cause a lot of unpleasant impressions. Read more:
- So, mix cocoa powder and water in a saucepan and place on medium heat. 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 under no circumstances do we forget to stir our future sauce, otherwise burning will not be avoided. After the specified time has passed, leave it until it cools completely.
- After cooling, pour the sweet chocolate sauce into any convenient container. I store it in a small glass bottle. Feel free to put the prepared chocolate sauce in the refrigerator and don’t worry about its safety.
- It can be stored for a long time, and thanks to its excellent taste, it still won’t have time to spoil. The sauce will surely appeal to all family members, especially children. Decorate cakes, pour over ice cream, combine with other desserts.
A quick chocolate cocoa sauce that's perfect for all kinds of pancakes, thick waffles and ice cream.
It can also be used as a frosting for sweet pies, interesting cupcakes or cakes.
Ingredients:
70 g sugar,
- 2 tbsp. cocoa,
- 4 tbsp. milk,
- 30 g butter.
Preparation:
Everything is prepared extremely quickly. If you want in the morning, or even late in the evening, for example, American pancakes or thick waffles , and at home it’s like a ball - no tasty and sweet toppings for you, and it’s sad to eat dry, then this recipe will definitely be useful.
The ingredients are the simplest and most common - most likely you will have them at home. Therefore, and because it is delicious, in fact, I suggest you try such a delicious topping.
During the cooking process, you can adjust the amount of powder or sugar, as well as milk and butter, to your taste, because the thickness of the final product depends on them.
Mix sugar and cocoa in a small saucepan - stir them straight so that there are no lumps later. Add milk and cook for 2 minutes. The sugar will dissolve, the mixture will boil slightly and will be nice and homogeneous. Remove the saucepan from the stove and add our oil . Then the final touch is to stir the oil. It will dissolve into the warm mass, making the sauce itself smooth and beautiful.
Quick chocolate sauce is ready.
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, you often 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.
Simple chocolate sauce
Ingredients
- Purified water - 125 ml
- Cocoa powder - 35 g
- Sugar - 150 g
- Vanillin - on the tip of a knife
How to make cocoa sauce at home: step-by-step recipe
This is the fastest and easiest way to make chocolate gravy. In addition, it does not contain perishable products, which will allow you to store it in the refrigerator for more than one day.
- Prepare a saucepan or saucepan. Add water and cocoa powder there. Then stir well and place over medium heat.
- Stir constantly. As soon as the mixture turns into a homogeneous mass and the cocoa has dissolved, begin gradually adding sugar and vanillin. Vanillin can be replaced with vanilla sugar, but you need a little more of it.
- 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 required amount of time has passed, leave the chocolate sauce to cool.
- Find a suitable container and pour the completely cooled gravy. Alternatively, a glass bottle will do.
Clarification "just in case"
Try to use dishes with a thick bottom. This will make the task much easier, because it prevents the gravy from burning.
Advice from Sauchier
If you want to enrich the taste of the gravy with amazing colors and amazing aroma, it will be enough to add 1 tbsp. l. favorite liqueur or cognac.
Now you always have on hand a delicious chocolate sauce that will satisfy all those with a sweet tooth. With its help you can easily decorate a cake or casserole, you can pour it over ice cream or any other dessert.
Rich, rich and delicate at the same time, the chocolate aroma will add sophistication to any dish. Any dish can be improved by using chocolate sauce. Children will not refuse healthy but boring dishes with chocolate sauce.
And pancakes, shortcakes, fruit, ice cream and even store-bought cookies, served accompanied by a sauce based on cocoa powder or chocolate, will become an excellent dessert. These processed fruits of the chocolate tree can also become one of the components of the original meat sauce, giving it completely unexpected flavor notes.
Many people think of chocolate sauce as melted chocolate. This is not so, we will tell you simple and delicious recipes for chocolate sauce.
How to cook
The delicious cocoa sauce is not difficult to prepare. But nuances should be taken into account.
To prevent the thick mass from overheating, thereby losing its natural aroma, and even more so from burning, the sauce should be cooked at moderate temperature, stirring continuously (preferably with a wooden spoon). It is better to use thick-walled dishes. And in order to completely protect yourself from unpleasant surprises,... Choose the same method when heating the sauce.
Chocolate dessert sauce will be especially aromatic when combined with vanilla and cinnamon, and will become more delicate if you add butter and cream. The appetizing thickness is formed thanks to flour and starch, and liqueur, rum, and cognac added at the end of cooking will further enrich the taste of the dish.
Alcoholic drinks are also added to chocolate sauce for meat. But in this case, they usually choose between sherry, Madeira and dry wine. The recipe for sauce served with meat dishes also includes hot spices and herbs.
Dessert options
The easiest and fastest way to make chocolate sauce is using cocoa powder and water. To do this you will need 35 g of cocoa powder, 125 ml of water, 150 g of sugar, a pinch of vanillin.
Pour warm water into a saucepan and add cocoa powder. Place over moderate heat and, stirring constantly, bring the mixture until smooth. Gradually, while continuing to stir, add sugar. At the end of cooking, add vanillin.
This sauce is served hot or cold. Place the remaining treat in a glass bowl. Place in the refrigerator or just in a cool place. There are no easily perishable components in it, and it can be stored for quite a long time.
Chocolate cocoa sauce (milk recipe)
Prepare:
700 ml milk;
200 g granulated sugar;
50 g cocoa;
4 yolks;
20 g wheat flour.
Place the egg yolks in a saucepan, add sugar and mash vigorously with a spatula. When the mass turns white, add flour, cocoa and mix well. Heat the milk and add it to the mixture without stopping stirring. Place the container over moderate heat and heat, stirring, until the mixture is ready to boil. Reduce heat and cook until mixture thickens.
Dark chocolate sauce
170 dark chocolate;
3 tbsp. l. granulated sugar;
115 ml water;
30 g butter;
6 tbsp. l. cream;
0.5 tsp. vanilla essence.
In a small gastronomic container, bring water to a boil, add granulated sugar and stir until completely dissolved. Then add chopped chocolate and butter cut into small pieces, stir well. Remove the pan from the heat and stir until the mixture is smooth. Add cream and vanilla essence. Stir well again. The sauce is served warm.
Chocolate sauce "Rich"
170 g dark chocolate;
115 g powdered sugar;
170 ml water;
55 g butter;
1 tsp. vanilla essence.
Break the chocolate and butter into small pieces. Place all ingredients in a saucepan and place over low heat. The sauce must be stirred constantly. When the mass has become homogeneous, the sauce is ready for use.
Corn flour chocolate sauce
1.5 cups of milk;
4 tbsp. l. granulated sugar;
4 tbsp. l. cocoa;
30 g butter;
2 tbsp. l. cream;
1.5 tbsp. l. corn flour
0.5 tsp. vanilla essence.
Mix milk, sugar, cocoa and corn flour thoroughly until smooth. Place in a saucepan and bring to a boil. Let simmer over low heat for a couple of minutes. Then remove from the stove and add butter to the mixture. Stir well, add essence and cream and knead until the mass is homogeneous. The sauce is served warm.
Chocolate sauce with condensed milk
150 g condensed milk;
50 g dark chocolate;
1 tbsp. l. butter;
80 ml milk;
1.5 tbsp. l. cocoa powder.
Break the chocolate into pieces and melt it, add butter. Stir. Add cocoa and stir until lumps are completely dissolved. Add condensed milk and milk. Stir thoroughly. You need to mix all the ingredients until the mixture has cooled. It is ideal to do this in a water bath.
Chocolate sauce with banana
150 ml water;
50 g granulated sugar;
40 g cocoa;
40 g vegetable oil;
1 banana.
Bring water to a boil in a saucepan and add cocoa powder. Mix thoroughly with a whisk. Add sugar and refined vegetable oil. Bring the mixture to a boil, remove from heat and cool the sauce to room temperature. Grind the banana in a blender and combine it with the sauce.
Meat with chocolate flavor
Latin American cooks know well how to prepare chocolate sauce for meat. It’s not surprising, since South America is the birthplace of cocoa.
Spicy chocolate sauce
Preparation time
20 mins
Cooking time
20 mins
Total time
40 mins
Hot Chocolate Sauce (Chili Recipe)
Servings: 2 people
Calories: 290 kcal
Ingredients
- 250 g Chili pepper
- 50 g Dark chocolate
- 2 pcs Onion
- 7 cloves Garlic
- 100 ml Vegetable oil (preferably olive)
- 1 piece Carnation
- 1 piece Bay leaf
- 200 ml Water
- 0.5 tsp Black peppercorns
- 100 ml Apple cider vinegar
- 1 tbsp. l. Dried marjoram
- 1 tbsp. l. Salt
- 1 tbsp. l. Sugar (better reed)
Step by step recipe
Peel the peppers and remove the seeds. Chop the onion and garlic cloves. Pour oil into a frying pan, heat it, add vegetables. Fry over moderate heat, stirring several times. Add water, salt, spices and herbs, and simmer the mixture for about 10 minutes.
Break the chocolate bar and melt it in a water bath. Combine the mixture obtained from chocolate with assorted vegetables, stir, reduce heat to low and simmer for about 5 minutes under a closed lid.
Cool the mixture, place it in a blender and bring to a homogeneous consistency. Transfer to a glass or ceramic container and store in the refrigerator. This hot sauce is especially good with kebabs.
Chocolate sauce with wine (Mexican recipe)
Prepare:
100 g cocoa;
2 glasses of dry white wine;
2 cups sour cream.
Rub the poultry carcass (turkey, chicken) or pork with your favorite spices and bake in the oven, placing a tray under the grill. When the dish is cooked, pour the resulting sauce from the pan into a saucepan, add wine, sour cream mixed with cocoa, and cook this mixture over moderate heat until its quantity is reduced by half.
Before serving, pour the sauce over the meat dish or serve the gravy separately.
Very simple sauce
You can get a very easy-to-make sauce, it will turn out thick and fatty:
1 bar of dark chocolate (85g)
50 g butter
Melt the chocolate, at the beginning of the boiling process, add butter, bring to a boil and stir well, cool.
This sauce is good for toppings in dessert dishes.
Your own recipe
When creating the sauce, consider your own taste preferences. If the treat made with cocoa powder doesn't seem very flavorful, add a little melted dark chocolate and the sauce will take on a more pronounced chocolate flavor. Fans of risky flavors can add a little hot pepper to the dessert version of chocolate sauce. Experiment with spices, dairy additives and alcoholic fillers and perhaps you will develop your own chocolate sauce recipe.
