Chocolate sauces are delicious, fragrant, sweet and salty. They excite the subconscious mind with just one look, stimulate appetite and become an excellent addition to any desserts, as well as meat dishes. What can I say, even a boring cookie will be tasty, and the fruit is interesting, if properly supplemented.
Chocolate sauce - general principles of preparation
• Chocolate. For sauces, you need to melt it, not with all the tiles it can be done. That is why you need to use a high-quality product, preferably with a high cocoa content. Dissolve the chocolate in a water bath or just in the microwave. It will be easier to do this if you add a little oil, fat 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 flavor additives, in which case the sauce will really get a chocolate flavor.
• Sugar. It is added for taste. Commonly used sand. 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 vanillin, cinnamon, alcoholic drinks, berry or fruit syrups.
• For salted sauces. Such sauces are usually prepared with the addition of dark chocolate, vegetables, spices, tomato paste and other suitable ingredients are added. In acute cases, adjika may be present.
Cocoa custard chocolate sauce (for ice cream)
A variation of chocolate sauce that is perfect for ice cream. But also they can water curd desserts, use as an addition to cakes. High quality sugar-free cocoa powder is used.
Ingredients
• three tablespoons of cocoa;
• half a glass of water;
• four tablespoons of sugar;
• a pinch of vanilla;
• 0.5 tsp flour.
Cooking
1. This sauce is conveniently prepared in a pan with one handle, that is, in a ladle. Pour sugar and cocoa into it, stir.
2. Now add the flour, it will thicken the sauce. It needs just a little 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. We 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 you do not need to boil 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. Beef steaks look especially chic with him. For cooking, you will also need a little white wine.
Ingredients
• onion;
• 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 on a small fire, 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. To taste, you can add a pinch of pepper.
4. Cut the pieces of chocolate with a knife, add to the sauce. Stir on low heat until all the chocolate has dissolved.
5. Before serving, stir the sauce well, cool.
Sweet Chocolate Tile Sauce
The recipe for the perfect chocolate sauce for pancakes, fritters and other similar products. But the pie or casserole can also be poured with this mass. Chocolate can be used any, but not white.
Ingredients
• 50 g of chocolate;
• 90 g 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 the cream with granulated sugar and cocoa powder, add a little vanilla, cinnamon or any other flavoring, if desired. Stir until smooth, pour into 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. Boil nothing.
5. Pour into a gravy boat, serve with pancakes or immediately decorate the cooked dessert.
Chocolate sauce in milk with yolks
Another custard recipe for chocolate cocoa sauce. 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 sugar;
• 1 tsp starch;
• 1 tsp flour;
• 30 g of oil.
Cooking
1. Break the eggs, carefully extract 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 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. We send to the stove, cook on a small fire. Do not let the mass burn, so constantly stir.
6. Once the sauce has thickened, remove from heat.
7. Butter cut into several pieces, add to hot chocolate. Stir quickly until completely dissolved.
8. If desired, put vanilla, cool before use.
Chocolate Tomato Paste Meat Sauce
A recipe for 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 onion;
• 0.3 tsp chopped chili;
• 4 tablespoons of tomato puree;
• cinnamon, coriander.
Cooking
1. Melt any oil in a skillet. For now, use one tablespoon.
2. Add chopped onion and garlic, fry the vegetables a little. Then cover the pan. We sweat until soft.
3. Add the tomato puree. If pasta is used, then we dilute it in half with water. We cook the vegetables for a couple more minutes in tomato, it's time to add chili pepper 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 we throw the slices in a hot sauce and quickly stir.
6. Immerse the blender, mashed the chocolate mass until smooth. We taste it. For piquancy, you can add a little lemon juice or vinegar.
Chocolate powder sauce with cognac
Simple at first glance, the sauce is incredibly aromatic, has a pleasant aftertaste and an unusual aroma. All thanks to the addition of cognac. But you can also add rum, liquor or other aromatic alcohol.
Ingredients
• 40 g of cocoa;
• 100 g sugar;
• 20 ml of cognac;
• 125 ml of water.
Cooking
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 on low heat until sugar is completely dissolved. To prevent chocolate from sticking, constantly stir.
4. Remove from heat. As soon as the sauce becomes homogeneous. Leave for five minutes.
5. Pour cognac, stir. Serve for desserts. You can add cherry sauce to this sauce, it blends perfectly with it.
Condensed Chocolate Chocolate Sauce
The easiest chocolate sauce recipe. Which does not even need to be boiled. 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. Connect them, stir.
2. Add the cocoa powder. Stir again, add vanilla for the flavor, the sauce is ready! You can use it right away.
Chocolate Sauce with Tile Banana
The recipe for a 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 bar;
• 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 the chocolate with cream. Until all the pieces dissolve. Then remove from heat, cool to a warm state.
4. Peel the bananas, cut into slices first, then grind to gruel. If they are large, then you can take one.
5. Squeeze the lemon juice on the banana puree, stir. Citrus will give a pleasant sourness, will not allow mashed potatoes to quickly darken.
6. Now combine the chocolate mass with the mashed banana, add a spoonful of cognac, stir well and you're done! This sauce is not subject to storage, it must be used immediately.
Chocolate Sauce - Useful Tips and Tricks
• It is advisable to prepare the sauce in advance so that it can cool. If time is running out, put the saucepan in a bowl of cold water, stirring, cool the cooked mass, then put in the freezer for several minutes.
• Are there many lumps? Chocolate sauce can be filtered through a rare strainer or simply beat with a submersible blender.
• Was the chocolate sauce liquid? You can add a little coconut flakes or chopped cookies to the sweet options. Nuts can be added not only to dessert sauces, but also to salty, spicy options.
