Chocolate sauces are delicious, aromatic, sweet and salty. They excite the subconscious with one look, excite the appetite and become the perfect complement to any desserts, as well as meat dishes. What can we say, even boring cookies will be tasty, and the fruits are interesting, if you add them correctly.
Chocolate Sauce - General Cooking Principles
• Chocolate. For sauces, you need to melt it, not with all the tiles it can be done. That is why you need to use high-quality product, preferably with a high cocoa content. Dissolve chocolate in a water bath or just in the microwave. Make it easier 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 color. It is best to use high-quality powder without sugar and artificial flavorings, in this case, the sauce really gets chocolate flavor.
• Sugar. It is added for taste. Sand is commonly used. It can be combined with cocoa so that the powder does not appear lumps.
• Other ingredients. Often dairy products are added to sauces: cream, milk, condensed milk, butter. For aroma put vanilla, cinnamon, alcoholic beverages, berry or fruit syrups.
• For salty sauces. Such sauces are usually prepared with the addition of dark chocolate, additionally injected vegetables, spices, tomato paste and other suitable ingredients. Adjuvant may be present in acute variants.
Cocoa Cocoa Chocolate Sauce (for ice cream)
A variant of chocolate sauce, which is ideal for ice cream. But they can also water curd desserts, use as an addition to pies. High quality cocoa powder without sugar is used.
Ingredients
• three spoons of cocoa;
• half a glass of water;
• four spoons of sugar; • pinch of vanilla;
• 0.5 tsp. flour.
Cooking
1. This sauce is convenient to cook in a pan with one handle, that is, in a ladle. Pour sugar and cocoa into it, stir it.
2. Now add the flour, it thickens the sauce. It needs a little bit, otherwise you get a thick cream. Mix with dry ingredients to prevent lumps.
3. Immediately add a pinch of vanilla or a couple of drops of the extract, stir.
4. Dilute the dry mixture with recipe water, quickly mix, put the sauce on the stove.
5. Cook on low heat. We wait until the mass becomes homogeneous, but you do not 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
A recipe for unsweetened chocolate sauce served with meat. Especially gorgeous with him look beef steaks. You will also need some white wine to make it.
Ingredients
• onion;
• 130 ml 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 pan, fry on a small fire, but do not brown much.
2. Add to the onions, wine, give the alcohol a little evaporate, throw a pinch of salt, add chopped rosemary leaves.
3. To taste, you can add a pinch of pepper.
4. Chop the chocolate pieces with a knife, add to the sauce. Tomim on low heat until all the chocolate is dissolved.
5. Before serving, stir the sauce well and cool it.
Sweet chocolate sauce from the tile
The recipe for the perfect chocolate sauce for pancakes, fritters and other similar products. But the cake or casserole can also be poured over this mass. Chocolate can be used any, but not white.
Ingredients
• 50 g chocolate;
• 90 g of cream;
• 3 tbsp. 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 cream with sugar and cocoa powder, add a little vanilla, cinnamon or any other flavoring. Stir until smooth, pour to the chocolate.
3. Set the bowl in a water bath, begin to heat.
4. As the whole chocolate is melted, the sauce will become homogeneous and can be removed from the heat. Boil does not need anything.
5. Pour into sauceboat, serve to pancakes or decorate cooked dessert immediately.
Chocolate sauce on milk with yolks
Another custard recipe for chocolate cocoa sauce. It is cooked with 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 of oil.
Cooking
1. Beat the eggs, carefully remove the yolks, put into a saucepan.
2. Combine all the dry ingredients according to the recipe: flour, starch. Cocoa powder and sugar. Grind until smooth, add to the yolks and pour half a glass of milk.
3. Stir the mass until it turns into a uniform cream.
4. Dilute the remaining milk sauce.
5. Sent to the stove, cook over a small fire. We do not allow the mass to burn, so stir it constantly.
6. As soon as the sauce thickens, remove from heat.
7. Chop the butter into several pieces, add to the hot chocolate. Quickly stir until dissolved.
8. Put vanilla on request, cool it before use.
Chocolate sauce for meat with tomato paste
Recipe for rich chocolate sauce for meat with tomato puree, onions and a delicate aroma of garlic. We take the dark chocolate with a cocoa content above 70%.
Ingredients
• 50 g of dark chocolate;
• 1 clove garlic;
• two spoons of butter;
• one onion;
• 0.3 tsp. crushed chili;
• 4 spoons of tomato puree;
• cinnamon, coriander.
Cooking
1. Melt any butter in a skillet. For now, use one tablespoon.
2. Add chopped onion and garlic, fry vegetables a little. Then cover the pan. Sweat it down until soft. 3. Add tomato puree. If paste is used, it is diluted in half with water. Cooking vegetables for a couple of minutes in a tomato, it's time to add chili pepper and spices to them.
4. Remove the sauce from the plate, let it cool slightly.
5. Combine the remaining butter and the broken chocolate into small pieces. Melt, you can in the bath or just in the microwave. Or throw the pieces in a hot sauce and quickly stir.
6. Immerse the blender, mash the chocolate mass until smooth. We taste it. For spice, you can add a little lemon juice or vinegar.
Chocolate sauce made from cognac powder
Simple at first glance, the sauce turns out incredibly fragrant, has a pleasant aftertaste and unusual flavor. All thanks to the addition of brandy. But you can also add rum, liquor or other flavored alcohol.
Ingredients
• 40 g of cocoa;
• 100 g of sugar;
• 20 ml of cognac;
• 125 ml of water.
Cooking
1. Combine sugar with cocoa, mix well, so that the process does not form lumps.
2. Dilute the mixture with water, stir again, send to boil on the stove.
3. Cook on low heat until sugar is completely dissolved. So that the chocolate does not stick, constantly stir.
4. Remove from heat. As soon as the sauce becomes homogeneous. Leave about five minutes.
5. Pour in brandy, stir. Served to desserts. You can complement this sauce with cherries, it is ideally combined with it.
Chocolate sauce in a hurry from condensed milk
The easiest recipe for chocolate sauce. Which doesn't even need to be boiled. It is advisable to take a good condensed milk, which is not composed of starch and other unnecessary ingredients.
Ingredients
• 150 g of condensed milk;
• 2 tbsp. l sour cream;
• 4 spoons of cocoa.
Cooking
1. Sour cream will give this sauce a lighter taste, dilute the sweetness of condensed milk. Connect them, stir.
2. Add cocoa powder. Stir once more, add vanilla to the flavor if desired, the sauce is ready! You can use it immediately.
Chocolate Banana Sauce with Tile
The recipe is very light sauce, which is prepared with bananas. Choose ripe, soft, but not dark fruits that have already begun to deteriorate.
Ingredients
• 2 bananas;
• 0.5 lemon;
• chocolate;
• 130 ml of cream;
• 2 tbsp. l Sahara;
• 1 tsp. Roma.
Cooking
1. Open the chocolate bar, break it into small pieces.
2. Pour the cream into the 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. We warm chocolate with cream. Until all the pieces are dissolved. Then remove from heat, cool to a warm state.
4. Peel bananas, cut into slices first, then grind to a slurry. If they are large, then you can take one.
5. Squeeze lemon juice into a banana puree, stir. Citrus will give a pleasant acidity, will not give mashed potatoes quickly darken.
6. Now combine the chocolate mass with mashed banana, add a spoonful of brandy, stir well and ready! This sauce is not subject to storage, it should be used immediately.
Chocolate Sauce - Tips and Tricks
• Prepare the sauce preferably in advance so that it has time to cool. If time is tight, put the saucepan in a basin with cold water, stirring, cool the cooked mass, then put in the freezer for a few minutes.
• Have many lumps appeared? Chocolate sauce can be filtered through a rare strainer or simply smash with an immersion blender.
• Did the chocolate sauce turn out to be liquid? In the sweet versions, you can add a little coconut or chopped cookies. Nuts can be added not only to desserts sauces, but also to salty, spicy options.
