Most people are mistaken when they call ordinary melted chocolate sauce chocolate. If you think logically, the chocolate will harden over time anyway, which means that some other ingredients need to be added. Plus, it can even be made from cocoa powder. This dressing goes well not only with desserts, but also with ice cream, pancakes and even meat, and therefore is very popular among chefs. What can I say, if ordinary cookies and boring fruits under chocolate aromatic dressing become much more interesting and tastier.
There are many recipes for making classic chocolate sauce. Based on the taste preferences of the housewife, as well as the dish to which such a topping will be applied, there are at least 15 ways to cook the sauce. You need to look at the recipes for each of them in more detail.
Classic chocolate sauce from a chocolate bar
As a base, use a chocolate bar purchased in a store. Of course, you can 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 to prevent it from burning. Sometimes a microwave oven is used for these purposes. But mainly sugar syrup is used.
There are three main ways to cook 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 cream;
- 30g butter;
- 115 ml water;
- 3 tablespoons sugar;
- ½ teaspoon vanillin.
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 needs to be divided into small pieces and the butter 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 pan from the hot stove, add cream and vanilla. The aromatic topping is ready.
Chocolate sauce for hearty 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 water;
- 115g powdered sugar;
- 55g butter;
- 1 teaspoon vanilla.
If you prefer to use a thicker topping, 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 sauna. Pour a finely broken chocolate bar into a saucepan and, as soon as the mixture begins to boil, add butter. 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 be obtained if you use milk. This chocolate sauce is made from chocolate bars with a high cocoa content and full-fat milk. Here's what you'll need:
- 1 teaspoon starch;
- 200g chocolate;
- 4 tablespoons sugar;
- 600ml milk;
- 4 tablespoons of water.
Break the chocolate into pieces and pour it into the pan. To prevent it from burning, pour out the water and mix 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 also grind the 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 another 2 minutes and then remove the pan from the heat to allow the sauce to cool slightly. To avoid the formation of lumps in the prepared mixture, you need to pour it through a sieve.
This dressing goes well with baked apples, pears and oven-baked desserts.
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 topping for cakes, soufflés, puddings and croissants in France. Ingredients you will 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. For cooking, it is best to use a pan 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 smooth. Remove the pan from the stove, add the oil and stir it thoroughly with a spoon. Chocolate sauce made from cocoa powder is ready.
If you don’t have 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 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.
Where is the topping used?
Sweet syrups are loved by dessert lovers and other culinary connoisseurs. They are used wherever they like variety and adding special sweetness to the product:
- Confectioners - when making their confectionery masterpieces.
- Bartenders – for preparing drinks (cocktails, coffee).
- Cafes and restaurants are decorated with desserts and ice cream.
- Housewives - for preparing delicious dishes for the family.
Such extensive application is possible thanks to the use of toppings in both cold and hot dishes. With a sharp increase in temperature, the properties and taste do not change.
How to make caramel chocolate sauce from cocoa and honey
To prepare such a sweet sauce, you will need products that are sure to be found in every housewife’s home. The cooking time for the mixture will not be more than 15 minutes, and the range of uses for the sauce is extremely wide - it includes pancakes, baked fruits, and waffles. So, you need to prepare the following amount of ingredients:
- 2 tablespoons cocoa powder;
- 100g granulated sugar;
- 300ml cream;
- 2 tablespoons of any honey
As you might guess, for caramel-chocolate sauce you first need to prepare caramel. Place the frying pan on the burner and heat it up. Pour sugar into it and let it melt. There is no need to stir the caramel, just shake the pan a couple of times. At this time, in a separate pan, mix the cream with cocoa and also add honey. To mix the cocoa lumps, take a sieve and pour the resulting mixture into the frying pan through it. Stir the creamy dressing with a spoon until the caramel is completely dissolved in it. Let the sauce cool until it thickens a little.
Chocolate sauce with vanilla sugar
Sometimes chocolate lovers may get tired of 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 piquancy 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 water;
- 150g granulated sugar;
- ½ teaspoon vanillin.
Dissolve the cocoa and stir the mixture constantly to avoid the formation of lumps. As soon as you get a homogeneous mass, 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. Once the sauce has cooled, it is ready to eat.
Creamy chocolate sauce from Pierre Hermé
It offers the famous sweet topping of a popular French pastry chef named Pierre Hermé. He makes an amazing creamy chocolate sauce that goes exclusively with chocolate pancakes. You will need the following products:
- 130 g chocolate;
- 1 glass of water;
- 125 ml cream;
- 70g sugar.
It is better to take chocolate with a cocoa content of at least 70%. Chop 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. Cook the sauce for at least 15 minutes until it reaches a thick consistency. The perfect balance of delicate 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.
Dark chocolate topping
In catering establishments, various sauces contain far from the most healthy and natural ingredients. But at home, chocolate topping can be prepared from proven products, including real chocolate.
To prepare topping at home you need:
- Pour some water (60 ml) into a thick-bottomed saucepan and add 15 g of sugar.
- As soon as the sugar dissolves, add chocolate pieces (85 g) and butter (15 g) to the resulting syrup.
- Stirring constantly, ensure the chocolate is completely dissolved, bring to a boil, but do not boil.
- Remove the topping from the heat and add 50ml of cream and a few drops of vanilla extract.
Store the topping in a glass container. After some time it may thicken greatly, then you just need to heat it in a water bath before use.
Orange-chocolate chili sauce
Chocolate sauce using orange goes well with morning toast and pancakes. Its preparation is very simple, and most importantly time-saving. The pleasure of the dish is guaranteed. For it you will need:
- 50g dark chocolate;
- 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. Peel the fruit and finely chop the zest. Pour the juice into a saucepan and place 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. Cook the sauce for no more than 5 minutes and remove from heat until completely cool.
Sauce with cocoa powder for pancakes and pancakes
Pancakes are a favorite dish of children and adults.
Chocolate sauce will help make them even tastier. You can add chopped nuts to the topping. But cookie or waffle crumbs will make the mixture too thick. What is necessary:
- powdered sugar – 230 g;
- purified water – 180 ml;
- cocoa – 110 g;
- lemon juice – 1.5 tbsp. l.;
- a little salt, vanilla to taste.
Step-by-step recipe for making chocolate sauce for cocoa pancakes:
- Pour powdered sugar and salt into the water. Wait until it boils.
- Pour lemon juice into the boiling liquid and add cocoa in small portions. Mix well until the lumps are completely dissolved.
- Add vanilla.
- Keep on low heat for 5 minutes, stirring constantly.
- Cool. After cooling, the mixture will acquire a denser consistency.
The absence of cream makes this dessert less high in calories. Instead of powdered sugar, you can use sugar substitutes.
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 chocolate bar;
- ½ can of condensed milk;
- 20g butter;
- 80 ml milk;
- 1.5 tablespoons cocoa powder.
Chocolate sauce from regular condensed milk is prepared in a water bath. Break the chocolate into pieces and melt it along with the butter, thoroughly mixing the ingredients. 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 constantly stir with a spoon. Remove the sauce from the stove and serve hot with pancakes, waffles and other homemade desserts. This 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.
Chocolate topping recipe. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Chocolate Topping”.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 121.4 kcal | 1684 kcal | 7.2% | 5.9% | 1387 g |
| Squirrels | 3.7 g | 76 g | 4.9% | 4% | 2054 g |
| Fats | 2 g | 56 g | 3.6% | 3% | 2800 g |
| Carbohydrates | 21.7 g | 219 g | 9.9% | 8.2% | 1009 g |
| Organic acids | 0.7 g | ~ | |||
| Alimentary fiber | 3 g | 20 g | 15% | 12.4% | 667 g |
| Water | 68.1 g | 2273 g | 3% | 2.5% | 3338 g |
| Ash | 0.837 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 9.2 mcg | 900 mcg | 1% | 0.8% | 9783 g |
| beta carotene | 0.055 mg | 5 mg | 1.1% | 0.9% | 9091 g |
| Vitamin B1, thiamine | 0.022 mg | 1.5 mg | 1.5% | 1.2% | 6818 g |
| Vitamin B2, riboflavin | 0.038 mg | 1.8 mg | 2.1% | 1.7% | 4737 g |
| Vitamin B4, choline | 5.1 mg | 500 mg | 1% | 0.8% | 9804 g |
| Vitamin B5, pantothenic | 0.209 mg | 5 mg | 4.2% | 3.5% | 2392 g |
| Vitamin B6, pyridoxine | 0.187 mg | 2 mg | 9.4% | 7.7% | 1070 g |
| Vitamin B9, folates | 6.224 mcg | 400 mcg | 1.6% | 1.3% | 6427 g |
| Vitamin C, ascorbic acid | 4.31 mg | 90 mg | 4.8% | 4% | 2088 g |
| Vitamin E, alpha tocopherol, TE | 0.357 mg | 15 mg | 2.4% | 2% | 4202 g |
| Vitamin H, biotin | 1.684 mcg | 50 mcg | 3.4% | 2.8% | 2969 g |
| Vitamin K, phylloquinone | 6.3 mcg | 120 mcg | 5.3% | 4.4% | 1905 |
| Vitamin RR, NE | 0.8063 mg | 20 mg | 4% | 3.3% | 2480 g |
| Niacin | 0.465 mg | ~ | |||
| Betaine | 0.006 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 294.64 mg | 2500 mg | 11.8% | 9.7% | 848 g |
| Calcium, Ca | 21.17 mg | 1000 mg | 2.1% | 1.7% | 4724 g |
| Silicon, Si | 32.843 mg | 30 mg | 109.5% | 90.2% | 91 g |
| Magnesium, Mg | 44.37 mg | 400 mg | 11.1% | 9.1% | 902 g |
| Sodium, Na | 15.55 mg | 1300 mg | 1.2% | 1% | 8360 g |
| Sera, S | 9.79 mg | 1000 mg | 1% | 0.8% | 10215 g |
| Phosphorus, P | 45.5 mg | 800 mg | 5.7% | 4.7% | 1758 g |
| Chlorine, Cl | 20.22 mg | 2300 mg | 0.9% | 0.7% | 11375 g |
| Microelements | |||||
| Aluminium, Al | 42.3 mcg | ~ | |||
| Bor, B | 154.9 mcg | ~ | |||
| Vanadium, V | 1.47 mcg | ~ | |||
| Iron, Fe | 1.446 mg | 18 mg | 8% | 6.6% | 1245 g |
| Yod, I | 0.08 mcg | 150 mcg | 0.1% | 0.1% | 187500 g |
| Cobalt, Co | 0.476 mcg | 10 mcg | 4.8% | 4% | 2101 g |
| Lithium, Li | 1.322 mcg | ~ | |||
| Manganese, Mn | 0.3225 mg | 2 mg | 16.1% | 13.3% | 620 g |
| Copper, Cu | 239.86 mcg | 1000 mcg | 24% | 19.8% | 417 g |
| Molybdenum, Mo | 4.248 mcg | 70 mcg | 6.1% | 5% | 1648 g |
| Nickel, Ni | 7.986 mcg | ~ | |||
| Rubidium, Rb | 29.8 mcg | ~ | |||
| Selenium, Se | 0.5 mcg | 55 mcg | 0.9% | 0.7% | 11000 g |
| Strontium, Sr | 0.52 mcg | ~ | |||
| Fluorine, F | 10.82 mcg | 4000 mcg | 0.3% | 0.2% | 36969 g |
| Chromium, Cr | 1.23 mcg | 50 mcg | 2.5% | 2.1% | 4065 g |
| Zinc, Zn | 0.3833 mg | 12 mg | 3.2% | 2.6% | 3131 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 1.182 g | ~ | |||
| Mono- and disaccharides (sugars) | 19.1 g | ~ | |||
| Glucose (dextrose) | 0.077 g | ~ | |||
| Sucrose | 5.41 g | ~ | |||
| Fructose | 0.064 g | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.4 g | max 18.7 g |
The energy value of the chocolate topping is 121.4 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
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 the chocolate-cherry flavored sauce you will need a little time and the following ingredients:
- 650g cherries;
- 200g sugar;
- 1 lemon;
- 100g dark chocolate;
- 100ml cognac;
- ¼ glass of water.
It is best to use fresh cherries in this sauce, but you can also buy frozen cherries. Take out the seeds and place the pulp in a saucepan, sprinkle with sugar. Squeeze the juice from the lemon and break the chocolate bar into pieces. Turn on the stove and place the pan with cherries on low heat. Pour in water and a tablespoon of lemon juice. When the mixture boils, add cognac and cook for 25 minutes. Pour the chocolate into the cherry syrup and mix thoroughly with a spoon. A stunning chocolate sauce with a slight sourness is ready.
Chocolate sauce with nuts and cranberries
To prepare this 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 slight sourness to the chocolate sauce with various nuts. So, we will need:
- dark chocolate bar;
- 100g nuts;
- 150 g sugar;
- 150g butter;
- 150 ml cream;
- 2 tbsp. l. cranberries
Place 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. Place 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, heat the cream over low heat and pour in the chocolate pieces. Once the chocolate has melted, pour it into the pan with the nuts and mix thoroughly. The nut-chocolate topping is served warm and goes well with waffles, cakes and pies.
Banana topping
Ingredients:
bananas – 4 pcs; low-fat sour cream – 1.5 tbsp; powdered sugar – 2 tbsp. l.
Using a blender, mix sour cream and bananas, carefully pour powdered sugar into the finished mixture and continue mixing. Once a homogeneous mass is obtained, let it sit and the syrup can be used.
© 2022, Wintering preparations. All rights reserved. Without the written consent of the author or an active, direct and indexable link to the source, republication of materials in whole or in part is prohibited!
admin
Chocolate Banana Cinnamon Sauce
A stunning chocolate sauce with tropical notes will please any gourmet. To make the 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 pot. Mix the ingredients and pour boiling water into the pot. Stir the mixture thoroughly to avoid the appearance of lumps. Once the chocolate sauce boils, you need to cool it to room temperature. At this time, grate the peeled banana. Combine the pulp with the sauce and mix everything with a blender or beat with a mixer.
Chocolate topping without butter or cream
This dessert does not contain dairy products and is suitable for children and people with lactose intolerance.
List of required ingredients:
- water – 160 ml;
- sugar or substitute to taste;
- cocoa – 45 g;
- odorless vegetable oil – 40 ml;
- banana.
Cooking steps:
- Add cocoa to boiling water. Mix with a whisk.
- Add sugar and butter.
- Let the mixture boil again.
- Cool the finished mass to a temperature of 22-25 degrees.
- Grind the banana in a blender. Add in small portions to the main mixture.
This topping goes well with oatmeal or rice porridge.
Spicy Chocolate Mole Poblano Sauce
This sauce is the national Mexican dressing and is even called “Mole Poblano”. Its taste is incomparable, so it’s worth making 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;
- 30ml olive oil;
- 1 teaspoon cumin;
- 1 teaspoon fennel seeds;
- 2 tablespoons sesame seeds;
- ancho pepper;
- Chipotle pepper;
- Passila pepper;
- 4 cloves of garlic;
- onion;
- 5 tomatoes;
- 80g chocolate;
- 300g broth;
- 3 teaspoons salt.
Preheat the oven to 200 degrees and place 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 using hot water. Grind all the spices in a mortar. Heat a frying pan, pour olive oil into it and pour in the baked vegetables with tomatoes and onions. Fry for 10 minutes, and then pour out the broth. Salt, pepper and simmer everything for about 30 minutes. Then pour everything from the frying pan into a blender and grind until smooth. Pour the resulting mixture into a saucepan and cook, stirring constantly, until the sauce hardens. Add the chocolate chunks, wait for it to melt, and you've got an incredible dressing for Mexican meat dishes.
How to make chocolate sauce from cocoa for meat
Sometimes you want to surprise guests not only with beautiful table settings and unusual dishes, but also to amaze them with unique dressings for desserts, meat or poultry. It seems like sweet chocolate can't go well with meat, but there is a way to make chocolate sauce from cocoa powder that makes the perfect dressing for steak.
Ingredients:
- 30g cocoa;
- 10g granulated sugar;
- ½ onion;
- 1 tablespoon rosemary leaves;
- 20ml wine vinegar;
- 125 ml dry white wine.
Finely chop the onion and chop the rosemary, meanwhile heat the frying pan and fry the onion for no more than 1 minute. Add wine, sugar and vinegar here, let the mixture boil for 3 minutes, stirring it constantly. Pour in rosemary and cocoa and mix everything again. Sometimes semi-sweet or dessert wine is used instead of dry wine, then there is no need to add sugar. The sweet and sour sauce with the spicy taste of rosemary is ready.
How to make chocolate sauce for pancakes: the perfect recipe
There are a lot of recipes for making chocolate topping and, it would seem, each one is ideal for homemade fluffy pancakes. But I would like that a minimum of time was spent on preparing such a dressing, and that it was not too thick, giving the dish flavorful colors and a refined aroma. How to make this chocolate sauce for pancakes. We offer one of the simplest, but no less delicious options with a rich chocolate taste. Here's what you'll need:
- a glass of milk;
- 2 tablespoons cocoa;
- 1 tablespoon sugar;
- 3 teaspoons cornstarch;
- 2 pieces of chocolate.
Heat the milk and melt cocoa, sugar and starch in it. Mix the ingredients thoroughly to avoid lumps. As soon as the mixture begins to boil, add the chocolate and wait until it melts. The perfect recipe for making chocolate sauce for pancakes is ready! If desired, you can add cinnamon or coconut flakes here. Some people prepare chocolate sauce for pancakes only from cocoa powder, without adding chocolate. But it is better to add a little butter or heavy cream.
Various recipe options
For pancakes, cottage cheese casserole, slicing fruit, soaking sponge cakes, and pancakes, the recipe for sauces varies slightly. Let's look at several versions below.
Thick chocolate sauce
Homemade chocolate syrups are superior in taste and aroma to store-bought toppings.
Thick, wonderful sauce is obtained from the following products:
- ground cocoa bean powder – 70 g;
- white or brown sugar – 300 g;
- water – 250 ml;
- potato or corn starch – 30 g;
- salt - a pinch (optional);
- vanilla sugar - half a sachet.
How to make chocolate syrup for ice cream - step by step.
- In a small saucepan, mix the dry ingredients, after sifting to remove any lumps.
- Fill the mixture with water.
- Bring to a boil over low heat, stirring constantly.
- Cook for 4-5 minutes until the sauce thickens.
- Remove from heat, add vanilla and stir.
- Let the syrup cool. The consistency will resemble thick jelly. Pour into a clean container with a lid.
Store the finished product at a temperature below 4 degrees Celsius for up to two weeks. To soften the taste, we sometimes use milk instead of water. If we want to get a sauce with a brightly rich chocolate flavor for ice cream, we double the amount of cocoa in the composition.
You can easily achieve a variety of flavors in homemade syrup by adding:
- zest of lemon or orange, tangerine;
- mint liqueur;
- Cherry juice;
- cinnamon;
- ground kernels of any nuts.
Thick chocolate jelly perfectly complements warm milk, semolina, and fresh cottage cheese. Children do not refuse such a delicacy; they gobble it up with lightning speed and ask for more. It is important to maintain proportions so that the taste is not cloying.
If you serve this syrup for coffee, adults in the household and guests will be happy with it. Then we enrich the mixture with a small amount of liqueur, rum, or expensive cognac. If you add a teaspoon of syrup to a cup of coffee, then you drink coffee without sugar. Diabetics make sugar-free syrup for themselves.
Not only white ice cream is loved by those with a sweet tooth, but also strawberry ice cream with chocolate topping. On a summer afternoon, milkshakes with chocolate syrup add strength and help you cope with the heat.
Coffee flavored chocolate syrup recipe
Homemade chocolate syrup with coffee aroma is moderately thick. It is prepared from the following products:
- cocoa powder – 2 tbsp. l.;
- granulated brown sugar – 310 g;
- salt - a pinch (you can do without it);
- clean water – 40 ml;
- brewed coffee – 160 ml (instant or natural, filtered);
- vanilla extract – 1 tsp;
- milk chocolate – 30 g (optional).
How to prepare this version of the sauce.
1. Mix the dry ingredients in a thick-bottomed saucepan.
2. Pour the dry mixture with pre-brewed coffee and water.
3. Stir, add vanilla extract and chocolate slices.
4. Place the saucepan on the fire and bring the mixture to a boil. Stir, keep the heat at a minimum so as not to burn.
5. Remove the boiled syrup from the stove after a minute.
6. Pour into a clean jug to cool.
The topping is stored in a sterile container for several days. However, we must remember that this is not store-bought Hersheys chocolate syrup, which contains preservatives. It’s better not to get carried away and not to leave the sauce in the refrigerator for a long time. We've never been able to do this. It was usually eaten on the day it was made. If it becomes too thick, it can be easily melted in the microwave or over steam.
Sometimes we change the recipe according to our mood, sometimes we take instant coffee, sometimes natural. Don’t forget to strain the natural mixture to remove hard, bitter grains. We do not always add milk chocolate to the composition.
Maybe you will be interested in learning how to prepare chocolate pancakes using several recipes in the article: – https://shokolad.today/chocolate/shokoladnye-blinchiki-retsept-c-foto-poshagovo
Therefore, sometimes chocolate syrup is obtained from milk chocolate, sometimes from bitter chocolate.
Chocolate syrup from a chocolate bar
Ingredients needed for this version of a great sauce:
- boiled water - half a glass;
- granulated sugar – 50 g;
- dark chocolate – 200 g;
- butter – 30 g;
- heavy cream – 60 ml;
- vanilla – 1 sachet.
This dish is easy to prepare.
- Pour water into a small saucepan, add sugar, and cook the syrup.
- Throw chocolate pieces and butter cubes into the slightly cooled sugar sauce.
- Once all parts are dissolved, add cream and vanilla.
- Remove the mixture from the heat immediately after boiling.
This sauce thickens quickly. Therefore, it is convenient to use it as a cream, glaze for casseroles, or any baked goods. By adding grated waffles and ground nuts to the creamy syrup, we get an independent dessert.
To soak the biscuit, add condensed or regular milk to the sauce. The cakes should be soaked with a solution that is not too thick, but also not liquid.
Recommended reading: – Chocolate fondue: 9 recipes with and without a fondue pot at home
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 people with a sweet tooth add chocolate, and real dessert connoisseurs prepare amazing chocolate topping. You will need the following ingredients:
- 100g chocolate;
- 1 tablespoon raspberry syrup;
- 2 tablespoons granulated sugar;
- ¼ cup cream;
- ½ glass of water.
Break the chocolate into pieces and place it in a saucepan. Add water, syrup, cream and sugar here and mix thoroughly. Place the pan over 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 sauce for creamy ice cream is ready! This topping has the perfect consistency, amazing fruity aroma and bright taste.
Ice cream toppings
No less popular along with chocolate is caramel topping. To prepare it, you use sugar (90 g), cream (60 ml), corn syrup (30 ml) and butter (20 g). To obtain the topping, all ingredients are mixed in a saucepan with a thick bottom, and then cooked over low heat until the desired consistency. As the topping cools, it acquires a thicker consistency, so it is advisable to use it immediately after preparation.
It is very easy to make a berry topping at home, such as raspberries, strawberries or cherries. To do this, 300 g of berries are crushed, seeds are removed if necessary, put in a saucepan and covered with granulated sugar (100 g). Now they need to be cooked over medium heat until the syrup thickens. To obtain the topping, hot berries and syrup are ground through a fine sieve. If necessary, boil the sauce again over low heat.
