Chocolate cocoa sauce serving rule. Chocolate gravy

25.04.2020

Rich, intense and delicate at the same time, the chocolate aroma will add sophistication to any dish. Any dish can be improved by using chocolate sauce for this. Children will not refuse healthy, but boring dishes with chocolate sauce.

And pancakes, shortbreads and, fruits, ice cream and even store-bought cookies, served with a sauce based on cocoa powder or chocolate, will become an excellent dessert. These processed fruits chocolate tree can become one of the components original sauce for meat, giving it completely unexpected flavor notes.

Many people think that chocolate sauce is melted chocolate. This is not the case, we will tell you simple and exquisite recipes chocolate sauce.

How to cook

Delicious cocoa sauce is not capricious in preparation. But you should take into account the nuances.

So that the thick mass does not overheat, while losing its natural aroma, and even more so, does not burn, the sauce should be cooked at a 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 sauce for desserts will be especially flavorful when combined with vanilla and cinnamon, and will become more tender if you add butter and cream to it. Appetizing thickness is formed thanks to flour and starch, and liqueur, rum, cognac added at the end of cooking will further enrich the taste of the dish.

Alcoholic drinks are also added to the chocolate sauce for meat. But in this case, they usually choose between sherry, Madeira and dry wine. In the recipe for the sauce served with meat dishes, also includes hot spices and herbs.

Dessert options

The easiest and fastest way to make a chocolate sauce is based on cocoa powder and water. This will require 35 g of cocoa powder, 125 ml of water, 150 g of sugar, a pinch of vanillin.

Pour into a saucepan warm water, add cocoa powder. Put on moderate heat and, stirring constantly, bring the mixture to a homogeneous state. Gradually, while continuing to stir, add sugar. Add vanillin at the end of cooking.

This sauce is served hot and cold. Transfer the remaining treats to glassware... Put in the refrigerator or just in a cool place. There are no quickly deteriorating components in it, and it can be stored for a long time.

Cocoa chocolate sauce (milk recipe)

Prepare:

700 ml of milk;
200 g granulated sugar;
50 g cocoa;
4 yolks;
20 g wheat flour.

Place the egg yolks in a saucepan, add sugar and rub vigorously with a spatula. When the mixture turns white, add flour, cocoa and mix well. Heat the milk and add it to the mixture without stopping stirring. Place the container on moderate heat and, stirring occasionally, heat until the mixture is ready to boil. Reduce heat and cook until thickened.

Dark chocolate sauce

170 dark chocolate;
3 tbsp. l. granulated sugar;
115 ml of 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 heat and stir until smooth. Add cream and vanilla essence. Stir well again. The sauce is served warm.

Chocolate sauce "Rich"

170 g dark chocolate;
115 g icing sugar;
170 ml of water;
55 g butter;
1 tsp vanilla essence.

Break the chocolate and butter into small pieces. Place all ingredients in a saucepan and put on low heat. Stir the sauce constantly. When the mass has become homogeneous, the sauce is ready to use.

Cornmeal 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.

Milk, sugar, cocoa and corn meal mix thoroughly until smooth. Place in a saucepan and bring to a boil. Let it boil over low heat for a couple of minutes. Then remove from the stove and add butter to the mass. Stir well, add essence and cream and knead until smooth. The sauce is served warm to the table.

Chocolate sauce with condensed milk

150 g of condensed milk;
50 g dark chocolate;
1 tbsp. l. butter;
80 ml of milk;
1.5 tbsp. l. cocoa powder.

Break the chocolate into pieces and melt on, add butter. Stir. Pour in cocoa and stir until the lumps are completely dissolved. Introduce condensed milk and milk. Stir well. You need to mix all the components until the mass has cooled down. It is ideal to do this in a water bath.

Lean banana chocolate sauce

150 ml of water;
50 g granulated sugar;
40 g cocoa;
40 g of vegetable oil;
1 banana.

In a saucepan, bring water to a boil and add cocoa powder to it. Mix thoroughly with a whisk. Add sugar and refined vegetable oil... Bring to a boil, remove from heat and chill sauce until room temperature... Grind the banana in a blender and combine with the sauce.

Chocolate-flavored meat

Latin American cooks are well aware of how to make chocolate sauce for meat. It is not surprising, because it is South America that is the birthplace of cocoa.

Hot chocolate sauce (chili recipe)

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 wedges Garlic
100 ml Vegetable oil (preferably olive)
1 pc Clove
1 pc 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 (reed is better)

Step by step recipe

Peel the peppers, rid them of the seeds. Chop the onion, garlic cloves. Pour oil into the pan, heat, put vegetables. Fry over medium heat, stirring several times. Add water, salt, spices and herbs and simmer for about 10 minutes.

Break the chocolate bar and melt in a water bath. Combine the mass obtained from chocolate with assorted vegetables, stir, reduce heat to low and simmer for about 5 minutes more under a closed lid.

Cool the mixture, place in a blender and bring to a smooth consistency. Transfer to a glass or ceramic container and store in the refrigerator. This spicy sauce especially good with kebabs.

Chocolate sauce with wine (Mexican recipe)

Prepare:

100 g cocoa;
2 glasses of dry white wine;
2 glasses of sour cream.

Grate poultry (turkey, chicken) or pork with your favorite spices and bake in the oven, placing a tray under the wire rack. When the dish is cooked, drain the resulting sauce from the pan into a saucepan, add wine, sour cream mixed with cocoa to it, and cook this mixture over moderate heat until its amount is halved.

Pour the sauce over the meat dish before serving, or serve the gravy separately.

Very simple sauce

You can get a very easy-to-make sauce, it will turn out to be thick and greasy:
1 bar of dark chocolate (85g)
50 g butter

Melt the chocolate, at the beginning of the process of boiling, add butter, bring to a boil and stir well, cool.
This sauce is good for dessert fillings.

Your recipe

Consider your own taste when creating the sauce. If a treat made with cocoa powder doesn't seem very aromatic, add a little melted dark chocolate for a more chocolatey flavor to the sauce. Fans of risky flavors can add a little hot pepper to the dessert version of the chocolate sauce. Experiment with spices, dairy additives and alcoholic fillers and you might develop own recipe chocolate sauce.

A quick cocoa chocolate sauce that's perfect for all kinds of pancakes, thick waffles and ice cream.

It can also be used as a frosting for sweet tarts, interesting muffins, or cakes.

Ingredients:

70 g sugar
- 2 tbsp. cocoa,
- 4 tbsp. milk,
- 30 g butter.

Preparation:

Everything is being 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 with a ball roll - no tasty and sweet watering for you, but it's sad to eat dry, then this recipe will definitely be useful.

The ingredients are the simplest and most common - most likely they will be at home. Therefore, and because it is delicious, in fact, I propose to try such a delicious topping.

You can adjust the amount of powder or sugar, as well as milk and butter during the cooking process, because the density of the final product depends on them.

Mix sugar and cocoa in a small saucepan - stir them straight so that there are no lumps afterwards. Add milk and cook for 2 minutes. The sugar will dissolve, the mixture will boil a little and will be nice and smooth. Remove the saucepan from the stove and add our oil . Then the final touch is to stir the oil. It will dissolve in the warm mass, making the sauce itself smooth and beautiful.

Most people are mistaken when they call chocolate sweet sauce regular melted chocolate. If you think logically, then the chocolate will still solidify over time, 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 among culinary specialists. What can I say if ordinary cookies and boring fruits under the aromatic chocolate 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. You need to dwell on the recipes for each of them in more detail.

Classic Chocolate Bar Sauce

It is based on a chocolate bar purchased in a store. Of course, you can also use milk chocolate, but because of this, the meaning of the dish may be lost. To melt a product, most often use water bath so that it does not burn. Sometimes a microwave oven is used for these purposes. But mostly they use sugar syrup.

There are three main ways to brew 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;
115ml of water;
3 tablespoons of sugar;
½ teaspoon vanilla.

You need to pour water and put it on fire. Add sugar here and dissolve, stirring with a spoon. This is how the sugar syrup is prepared. In the meantime, the chocolate bar should be cut into small pieces and the butter should be 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 saucepan from the hot stove and add the cream and vanillin. The fragrant topping is ready.

Chocolate sauce for dense desserts

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

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

If you prefer 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.

All you need:

170g dark chocolate;
100g butter.

This dressing is best prepared in a steam bath. Pour a finely broken chocolate bar 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 fat milk

A softer, but no less thick topping is obtained if you take milk. This chocolate sauce is made from chocolate bars with a high content of cocoa and rich milk. Here's what you need:

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

Break the chocolate into wedges and pour it into the saucepan. To prevent it from burning, pour out the water and stir 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 grind the sugar in a mortar. Slowly pour the milk into the melted chocolate, add the starch mixture and sugar, stirring vigorously all the ingredients with a spoon. Cook for another 2 minutes, then remove the saucepan from the stove to cool the sauce 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 oven-baked desserts.

Chocolate Cocoa Sauce Recipe for Decorating Cakes

Topping made from cocoa beans is classic recipe French chefs. How to make the right chocolate sauce, which has become a favorite dressing for cakes, soufflés, puddings and croissants in France. Ingredients you 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 heavy-bottomed saucepan. In a separate bowl, mix powder and sugar so that no lumps form in the future. Pour milk into a saucepan and add this mixture there. Cook for 2 minutes until smooth. Remove the pot from the stove, add the oil here and stir it thoroughly with a spoon. Cocoa powder chocolate sauce 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 well 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.

How to make honey caramel chocolate sauce

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 wide - these are pancakes, and baked fruits, and waffles. So, you need to prepare such a number of ingredients:

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

As you might guess, for the caramel-chocolate sauce, you first need to prepare caramel. Place the pan on the hotplate and heat it up. Pour sugar into it and let it melt. You don't 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 stir the 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 to thicken slightly.

Vanilla Sugar Chocolate Sauce

Sometimes, chocolate lovers can get bored with their usual chocolate sauce, which they use in any sweet desserts. They start looking for a variety of options to make the topping more interesting. But many people forget that the usual vanilla sugar able to add spice 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. For making chocolate vanilla sauce you will need:

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

Dissolve the cocoa and stir the mixture constantly to avoid clumping. 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 extra 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 by Pierre Herme

The famous sweet topping of a popular French pastry chef Pierre Herme is offered here. He prepares an amazing creamy chocolate sauce that goes exclusively with pancakes from chocolate dough. You will need the following products:

130 g of chocolate;
1 glass of water;
125 ml cream;
70g sugar.

It is better to take chocolate with a cocoa content of at least 70%. Grind 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 a saucepan. Bring the mixture to a boil and gradually add sugar, stirring constantly. The sauce is cooked for at least 15 minutes, until it acquires a thick consistency. Perfect balance delicate cream and dark chocolate. This sauce is served hot, and therefore if you need to use it after a few hours or the next day, you will need to warm it up in a water bath.

Orange Chocolate Chili Sauce

Orange chocolate sauce goes well with morning toast and pancakes. Its preparation is very simple, and most importantly, it is time-saving. The pleasure of the meal is guaranteed. For him you will need:

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

To make 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 put 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. You need to cook the sauce no more than 5 minutes and remove from the stove until it cools completely.

Condensed milk chocolate sauce in a water bath

To prepare delicious homemade sauce from chocolate, 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 along with the butter, mixing the ingredients thoroughly. 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 stir constantly 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.

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. It takes a little time and the following ingredients to make a chocolate-cherry aromatic sauce:

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

It is best to use fresh cherries in this sauce, but frozen berries are also available. Take the seeds out of them and put the pulp in a saucepan, crumbling with sugar. Squeeze the juice out of the lemon and break the chocolate bar into pieces. Turn on the stove and put the saucepan with cherries on low heat. Pour water and a tablespoon here lemon juice... When the mixture boils, add brandy here and cook for 25 minutes. V cherry syrup pour out the chocolate and mix thoroughly with a spoon. A delicious chocolate sauce with a slight sourness is ready.

Chocolate sauce with nuts and cranberries

To make 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 the chocolate sauce with different nuts. So, we need:

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

Put 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. 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. Heat the cream in a separate bowl over low heat and pour the pieces of chocolate into it. Once the chocolate is melted, pour it into a pot of nuts and stir thoroughly. The nut-chocolate topping is served warm and goes well with waffles, cakes and pies.

Chocolate Banana Cinnamon Sauce

A delicious chocolate sauce with tropical flavors will satisfy any gourmet. To make chocolate-banana tropical sauce you will need:

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

While the water is boiling in the pan, you need to combine butter, cocoa, sugar and cinnamon in a Turk. Stir the ingredients and pour boiling water into the Turk. Stir the mixture thoroughly to avoid lumps. Once the chocolate sauce has boiled, you need to cool it down to room temperature. At this time, grate a peeled banana on a grater. Combine the pulp with the sauce and mix everything with a blender or beat with a mixer.

Spicy chocolate sauce "Mole Poblano"

This sauce is a 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 need:

20g almonds;
15g peanuts;
20g raisins;
cinnamon;
4 grains of black pepper;
30ml olive oil;
1 teaspoon of cumin;
1 teaspoon fennel seeds
2 tablespoons sesame seeds
ancho pepper;
Chipotle pepper;
Passila pepper;
4 cloves of garlic;
5 tomatoes;
80g chocolate;
300g broth;
3 teaspoons of salt.

Preheat the oven to 200 degrees and put the raisins and nuts in it for half an hour. While they are baking, remove the seeds from the peppers, and from the tomatoes with hot water remove your skin. Rub all the spices in a mortar. Preheat a frying pan, pour it into it olive oil and pour in the baked vegetables with tomatoes and onions. Fry for 10 minutes, and then pour out the broth. Salt, pepper, and simmer for about 30 minutes. Then pour everything from the pan into a blender and grind until smooth. 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 the extraordinary dressing for Mexican meat dishes is ready.

How to make chocolate cocoa sauce for meat

Sometimes you want to surprise guests not only with a beautiful table setting and unusual dishes, but also amaze them with unique dressings for desserts, meat or poultry. It seems like sweet chocolate cannot be paired with meat, but there is a way to make a chocolate sauce with cocoa powder that makes the perfect steak dressing.

Ingredients:

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

Finely chop the onion and chop the rosemary, in the meantime, heat the pan and fry the onion for no more than 1 minute. Add wine, sugar and vinegar here, let the mixture simmer for 3 minutes, while constantly stirring it. Pour in the rosemary and cocoa, mix everything again. Sometimes, instead of dry wine, semisweet or dessert wine is used, then there is no need to add sugar. Sweet and sour sauce with a spicy rosemary flavor 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, each is ideal for homemade airy pancakes. But I would like it to take a minimum of time to prepare such a dressing, and it lay down in a not too thick layer, giving the dish flavorful colors and a sophisticated aroma. How to make such a chocolate pancake sauce. One of the simplest is offered, but no less tasty options with saturated chocolate flavor. Here's what you need:

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

Heat milk and melt cocoa, sugar and starch in it. Mix the ingredients thoroughly to avoid clumping. As soon as the mixture begins to boil, add the chocolate and wait for it to melt. The perfect recipe making chocolate sauce for pancakes is ready! If desired, you can add cinnamon here or coconut flakes... Some people prepare chocolate sauce for pancakes only from cocoa powder, without adding chocolate here. But it’s 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 delicate and juicy, many sweet tooths 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 glasses of cream;
½ glass of water.

Break the chocolate into pieces and place it in the saucepan. Add water, syrup, cream and sugar here and mix thoroughly. Place the saucepan over low heat and simmer the mixture until boiling. Let the dressing thicken without removing the pan from the heat for 15 minutes. The chocolate sauce for ice cream is ready! This topping has an ideal consistency, amazing fruity aroma and bright taste.

Chocolate sauce... as soon as we hear this name - we already want to taste it. Desserts are incredibly tasty with him: he will make your pancakes, ice cream, cakes, cottage cheese and casseroles, soufflés and waffles unrealistically tasty.

This sauce makes a great icing, topping and sweet gravy. Under it, children will even eat what they usually refuse.

Benefit: gives happiness and mood

Contraindications: intolerance to the components or a significant percentage of excess weight.

How to serve: 1) pour over the dessert 2) fill the gravy boat with sauce

How to store: in the refrigerator no more than 2-3 days

Little secret:

To reduce the total calorie content of a meal served with chocolate sauce, add 1/3 less sugar than the recipe indicates.
the taste of the sauce will determine the quality and type of chocolate used in the preparation - choose your favorite - and you will love the sauce very much. It is equally good with both dark and milk chocolate.
melting chocolate is best done by breaking it into slices and placing it over a water bath
finely crushed nuts can be added to any dessert chocolate sauce, but it is better not to add raisins and cookie crumbs - they will make it coarser.
if desired, the chocolate sauce can be enriched by adding a spoonful of brandy, rum or liqueur into it

Shocking information: chocolate sauce is served not only for sweets dessert dishes, but also to dishes of vegetables and meat. These specially prepared sauces (following the recipes you will learn below) are an amazing addition to the flavor of steaks and chops, filling the lunch with a completely new flavor. Such a menu is preferred by gourmets, but no one will bother you to conduct an experiment in the kitchen - what if you really like it?

Chocolate sauce for desserts

Prepare:

chocolate - 100 gr.
cocoa powder - 2 tablespoons
sugar - 75 gr. (3 tablespoons)
milk - 150 ml
butter - 20 gr.
water - 100 ml
starch - 1 tablespoon
vanillin - 1 gr.
cinnamon (ground) - 1 gr. (on the tip of a knife)

You need to cook like this:

Combine 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.
Dissolve the starch in cold milk and add a thin stream (with constant stirring) to the chocolate mixture.
Allow to simmer and simmer the sauce for a few more seconds, remove from heat and refrigerate.
Serve it with any desserts.

Chocolate Pancake Sauce

Prepare:

chocolate - 100 gr.
cream (any fat content) - 50 ml
sugar - 50 gr.
vanillin - 1 gr.
water (milk) - 100 ml

You need to cook like this:

Grind a chocolate bar and dissolve it in a water bath. As soon as this happens, pour in the cream and stir.
Add sugar to the mixture (when using dark chocolate, its amount can be doubled) and vanillin.
After the sugar crystals have completely dissolved, pour water (or milk) into the sauce and wait until it becomes homogeneous.
This sauce is served immediately (you can just pour over the pancakes).

Chocolate sauce with condensed milk

Prepare:

chocolate (better bitter) - 50 gr.
condensed milk - 150 ml
butter - 1 tablespoon (20 gr.)
milk - 80 ml
cocoa powder - 1.5 tablespoons

Prepare it like this:

Grind a chocolate bar and dissolve it in a water bath. As soon as this happens, add the pieces of butter and stir.
Pour in the cocoa and grind it until it is completely mixed with the chocolate.
Pour in condensed milk and regular milk in turn, rub the mixture again until smooth.
The sauce does not spread, but also does not freeze into a lump, however, it is still better for them to immediately pour over the pancakes or decorate the cake.

Cocoa chocolate sauce

Prepare:

cocoa powder - 2 tablespoons
sugar - 3 tablespoons
butter –2 tbsp.
milk - 4 tablespoons

Prepare it like this:

Mix sugar and cocoa, rub with milk and boil for 1-2 minutes, until the sugar crystals disperse.
Rub chunks of butter into the chocolate gravy until a glossy finish. Enjoy the taste!

Chocolate sauce for ice cream and cake

Option 1 (with cream and butter):

Prepare:

chocolate - 100 gr.
cream - 50 ml
butter - 15 gr.

You need to cook like this:

In a water bath, heat the composition until it is completely dissolved and turns it into a uniform gloss. You cannot boil the sauce. Nice hot and cold.

Option 2 (with cream):

Prepare:

chocolate - 100 gr.
cream - 200 ml

You need to cook like this:

Bring the cream to a simmer and dissolve the pieces of broken chocolate in it. Nice hot and cold.

Option 3 (with cream and milk):

Prepare:

chocolate - 120 gr.
cream (fat) - 120 ml
milk -120 ml
sugar - 50 gr.

You need to cook like this:

Break open the chocolate and combine all ingredients.
In a water bath, heat the composition until it is completely dissolved and turns it into a uniform gloss. You cannot boil the sauce. Serve hot.

Thick cocoa - sauces for baking and desserts

Option 1 (with flour):

Prepare:

cocoa powder - 1 tablespoon
milk - 300 ml
eggs - 2 pcs.
sugar - 100 gr.
flour (premium wheat) - ½ tbsp.

Prepare it like this:

Mash the yolks and sugar, add cocoa and flour, knead until smooth.
Heat the milk and gently add it to the mixture.
While gradually heating the sauce, bring it to a simmer (stirring constantly), but do not let it simmer.
Pass the thickened hot mixture through a strainer and use at your discretion - for waffles, croissants, cookies, etc.

Option 2 (with starch):

Prepare:

cocoa powder - 1 tablespoon
starch - 1 tsp
milk - 100 ml
cream - 100 ml
sugar - 1-2 tablespoons
vanillin - 1 gr.

You need to cook like this:

Combine cocoa powder and sugar.
Heat the milk and gently add it to the mixture until it boils.
Dissolve the starch in cold cream and pour in a thin stream into the sauce, add vanillin. Warm up for a few seconds (without thickening) and remove from the stove. The sauce is great both hot and after cooling.

Chocolate topping

Prepare:

cocoa powder - 2 tablespoons
sugar - 200 gr.
milk - 200 ml
vanillin - 1 gr.

You need to cook like this:

Combine milk with sugar and cocoa, put on fire.
As the cocoa dissolves, turn the heat up and simmer the simmering mixture (stirring constantly) for 10 minutes. Do not reduce the fire - everything should boil.
Remove from heat and pour over pancakes, ice cream, or dessert. Can be used after cooling and refrigerated for about a week.

"Mole Poblano" Mexican chocolate sauce for meat

This hot sauce is especially loved by men.

Prepare:

dark chocolate (good) - 200 gr.
peppers pasilla, chipotele, ancho and mulato (preferably dried) - 3 pcs.
pumpkin seeds - 50 gr.
peanuts - 100 gr.
almonds - 100 gr.
black pepper - 6 peas
carnation - 3 buds
star anise (anise) - a pinch
cinnamon - 1 stick
red tomatoes (medium) - 4 pcs.
green tomatoes (small) - 10 pcs.
bow - 1 head
garlic - 3 cloves
broth (chicken) - 1 liter
olive oil - 1 tablespoon
vegetable oil - 1 tbsp.
Red vinegar- 2 tbsp.

P.S. Mexican peppers in the recipe, if they are missing, are replaced by 3 sweet peppers bell peppers and 3 spicy chili(without seeds and partitions) - (better than dried) different types and colors.

You need to cook like this:

If you take dried peppers, then soak them, if fresh - just remove the seeds, partitions and chop them.
Pour vegetable oil into a deep skillet and add peppers, nuts, pumpkin seeds, cinnamon, anise, peppercorns and cloves. Fry this mixture and pour in the broth.
Use a blender to chop the tomatoes, onions and cloves of garlic. Transfer the puree to the broth and simmer for 20 minutes over low heat.
Strain the resulting mixture and bring the liquid to a boil.
Pour the grated chocolate shavings, vinegar and olive oil into the liquid. Stir until the chocolate chips are completely dissolved, remove the sauce from the stove and pour over your steaks.

Chocolate sauce for steak and barbecue

This one is sweet - sour sauce more adapted to our conditions. And again he turned out to be a favorite of men.

Prepare:

bitter chocolate - 30 gr.
onions (finely chopped) - 1 tbsp. (with a slide)
rosemary (leaves) - 1 tsp (or to taste)
dry white wine - 125 ml
sugar - 1 tsp
wine vinegar - 20 ml (1 tablespoon)

Prepare it like this:

Peel and chop the onion very finely. Fry it in vegetable oil.
Pour wine to the onion, followed by vinegar and sugar (wait until it dissolves). Let the mixture simmer for 1-3 minutes.
Chop the rosemary (dry or fresh) and add to the sauce.
Evaporate the mixture until it has reduced 1/3 of its volume.
Chop the chocolate and add a piece to the sauce, dissolving them in it.
Remove the sauce from the stove and pour into a bowl or pour over the meat.

"Royal" chocolate sauce for meat

In this sauce, the taste of chocolate is replaced by notes of garlic and spicy pungency of spices. He is what your man needs.

Prepare:

bitter chocolate - 35 gr.
cocoa powder - 2 tablespoons
premium wheat flour - 1 tbsp.
garlic - 2 cloves
onions - 1 head
red pepper (ground) - 0.5 tsp
carnations - 3 buds
nutmeg (ground) - 1/4 tsp
coriander (ground) - ¼ tsp
mustard (seeds) - 5 pcs.
vegetable oil - 1 tsp
water - 300 ml
salt - 1/2 tsp

Prepare it like this:

Pour all the spices, salt into the pan and add 2-3 tablespoons of water.
Transfer the mixture to a blender and chop it.
Add a glass of water and bring to a boil.
Dissolve flour and cocoa in the rest of the water, add to the sauce.
Top with broken pieces of chocolate and cook until thick.

Chocolate sauce for beans and meat dishes

This sauce is good not only as an addition to meat, but also as a base for Chili con carne. The pungency, spice and salt in the recipe can be adjusted.

Prepare:

bitter chocolate - 50 gr.
onions - 1 head
tomato paste - 2 tablespoons
garlic - 1 clove
cinnamon - 1 pinch
ground coriander - 1 pinch
vegetable oil - 1-2 tablespoons
pink / allspice (ground) - to taste
- taste
salt - a pinch

You need to cook like this:

Chop the onion and garlic and fry in vegetable oil.
Add tomato paste, salt and spices, then simmer for a couple of minutes.
Transfer the mixture to a blender and chop it.
Melt the chocolate and add it to the sauce, along with the Tabasco sauce (it can be substituted or combined with the chili sauce).

Bring the sauce to maximum consistency and serve.

Chocolate Pancake Sauce is a transforming sauce. Why is that? The fact is that when warm, it has a pleasant enveloping density, reminiscent of condensed milk in consistency. If you put this sauce in the refrigerator (where it should be stored between uses), then, while cooling, it will harden and become a real chocolate paste, which is perfect for spreading it on slices of bread or sweet crackers.

Many of you love pancakes with chocolate filling... But what if you didn't manage to buy one in the store? It doesn’t matter - you can cook the 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 of dark chocolate (72-74% cocoa)
20 grams of invert, glucose syrup or honey
20 grams of water
15 grams of cocoa powder

Cooking method:

Pour cocoa into a deep mixing bowl, convenient for mixing.
Bring the water mixed with invert syrup or honey to a boil separately.
Pour cocoa with boiling water, stirring the mass.
The mass should be smooth without lumps.
Then add the 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 in any way, then heat the chocolate sauce in microwave oven short periods of time, stirring each time so that the chocolate does not overheat or curl.
The sauce should be completely smooth and smooth.
Use it straight away, or pour it into a bowl and store it in the refrigerator for up to a week.

Chocolate pancake sauce and more

Ingredients:

35 g dark chocolate;
15 g butter;
60 ml cream 10% fat.

Preparation:

I poured in a spoonful of cocoa.
The recipe suggested putting cocoa at the end.
The first time I did this, but I did not like the fact that cocoa is difficult to stir without getting many 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 splint bowl. Separately bring the water mixed with honey to a boil. Pour cocoa with boiling water, stirring the mass. The mass should be free of lumps
Add heated cream to the sauce. Stir
Add chocolate. It should melt when exposed to high temperature
The sauce must be smooth and smooth
The chocolate sauce must 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 tablespoons
sugar - 75 gr. (3 tablespoons)
milk - 150 ml
butter - 20 gr.
water - 100 ml
starch - 1 tablespoon
vanillin - 1 gr.
cinnamon (ground) - 1 gr. (on the tip of a knife)

Cooking method:

Combine 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.
Dissolve the starch in cold milk and add a thin stream (with constant stirring) to the chocolate mixture.
Allow to simmer and simmer the sauce for a few more seconds, remove from heat and refrigerate.
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:

Grind a chocolate bar and dissolve it in a water bath. As soon as this happens, pour in the cream and stir.
Add sugar to the mixture (when using dark chocolate, its amount can be doubled) and vanillin.
After the sugar crystals have completely dissolved, pour water (or milk) into the sauce and wait until it becomes homogeneous.
This sauce is served immediately (you can just pour over the pancakes).

Chocolate sauce with condensed milk

Ingredients:

chocolate (better bitter) - 50 gr.
condensed milk - 150 ml
butter - 1 tablespoon (20 gr.)
milk - 80 ml
cocoa powder - 1.5 tablespoons

Cooking method:

Grind a chocolate bar and dissolve it in a water bath. As soon as this happens, add the pieces of butter and stir.
Pour in the cocoa and grind it until it is completely mixed with the chocolate.
Pour in condensed milk and regular milk in turn, rub the mixture again until smooth.
The sauce does not spread, but also does not freeze into a lump, however, it is still better for them to immediately pour over the pancakes or decorate the cake.

Chocolate sauce

If you and your family are chocolate lovers, then it is the chocolate sauce that will become your favorite.

Ingredients:

chocolate - 100 grams (bitter or milk, to taste);
water - 100 ml;
sugar - 50 grams (if used dark chocolate, the amount of sugar doubles);
butter - 30 grams;
vanillin - on the tip of a knife.

Cooking method:

Break the chocolate into pieces, cut the butter (do not forget to first hold it in the refrigerator, or better, in the freezer). Put this in a saucepan and place in a water bath over low heat with constant stirring.
When all the ingredients are melted and fully blended, the chocolate pancake dressing is ready.
Serve warm chocolate pancake sauce with ready-made tortillas. The sauce is very simple to prepare, but it gives a "zest" to ordinary pancakes.

Thick chocolate sauce

The thick chocolate sauce is perfect for painting chocolate lettering and patterns on a 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 my recipe for the chocolate sauce - I'm sure you'll love 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 the chocolate and butter in a water bath. It is very important not to overheat! Therefore, as soon as the butter melts, we immediately remove the saucepan from the water bath.
Stir vigorously to melt the chocolate from the warm butter. If the chocolate has not completely dispersed while stirring, it is better to return it to the water bath again for 5-10 seconds, but this will not overheat.
Stir until smooth - you should get a thick chocolate mixture, shiny like a mirror glaze.
Add 1 tablespoon with a small top of cocoa powder to the warm chocolate mass (it is advisable to use high-quality cocoa, without fillers).
Mix everything well so that there are no lumps left. Add condensed milk and mix again.
Condensed milk must be taken uncooked, always of high quality, without vegetable fats... Introduce cream - fat content not less than 30%.
Stir to bring the mixture until smooth. You will get a thick sauce - it does not spread or harden in the cold.
At this point, you can finish cooking and use the thick chocolate sauce for patterns and designs.
In order to draw, it must be poured into a pastry syringe or bag. The drawing is easily applied, it keeps its shape perfectly.
It needs the consistency of a sauce, it is enough to add milk to the chocolate mixture - boiled and pre-chilled.
Add milk gradually, 1 teaspoon each, stirring until smooth. The resulting chocolate sauce is great for pancakes with sweet toppings.
Delicious combination with fruit fillings especially with bananas. Serve the sauce immediately after cooking.

Chocolate sauce simple recipe

Ingredients:

35 g dark chocolate;
120 g of high-quality (without additives that make the product cheaper) condensed milk;
15 g butter;
1 tbsp cocoa without fillers;
60 ml cream 10% fat.

Cooking method:

The butter and chocolate must be melted in a water bath.
So as not to overheat, I removed the saucepan of boiling water from the stove. She mixed it up.
I poured in a spoonful of cocoa.
I thought it would be better to put it earlier, before the cream, when the mixture is still thick. It turned out to be much easier to stir it.
I added condensed milk to the chocolate-butter mass.
Stirred. I poured half the cream out. Mixed again.
Poured out the remaining cream a little bit and brought the mixture to homogeneity.
The sauce turns out to be quite thick, does not spread, but does not harden in the cold either.
That's all - chocolate sauce for pancakes, fruit, ice cream or just ready for a bun.

Classic Chocolate Pancake Sauce

Ingredients:

Bitter chocolate - 35 g
Condensed milk - 120 g
Butter - 15 g
Cocoa - 1 tbsp. l.
Slvivki (10%) - 60 ml

Preparation:

The butter and chocolate must be melted in a water bath.
So as not to overheat, I removed the saucepan of boiling water from the stove. She mixed it up.
I poured in a spoonful of cocoa.
The recipe suggested putting cocoa at the end. The first time I did this, but I did not like the fact that cocoa is difficult to stir without getting many small lumps.
I thought it would be better to put it earlier, before the cream, when the mixture is still thick.
It turned out to be much easier to stir it.
I added condensed milk to the chocolate-butter mass.
Stirred. I poured half the cream out. Mixed again.
Poured out the remaining cream a little bit and brought the mixture to homogeneity.
The sauce turns out to be quite thick, does not spread, but does not harden in the cold either.
That's all - chocolate sauce for pancakes, fruit, ice cream or just ready for a bun.

Classic chocolate sauce simple

In this recipe, we use a minimum of ingredients, so even a child can cope with the preparation.

Ingredients:

100 g chocolate
50 ml cream
50 g sugar
100 ml of water

Cooking method:

Break and put in a water bath to melt 100 g of chocolate, and as soon as the pieces become soft, pour in 50 ml of cream.
Mix, add 50 g of sugar, if we use milk chocolate, and if bitter, then add 100 g, add vanillin.
In a water bath, stirring, hold the chocolate, waiting for the grains to completely dissolve. Then pour in 100 ml of water. Bring the consistency to homogeneity again.
Remove the chocolate sauce from the water bath and serve.

You need to use the chocolate sauce right away, as it will thicken during the cooling process. It is a pleasure to finish up such an amazing treat with a spoon, but to use it as a sauce, you will need to reheat it. To give a delicacy a pleasant milky-creamy touch or simply replace the cream, which is not always at hand, we will cook it with condensed milk.

Homemade chocolate sauce with condensed milk

Since it will contain condensed milk, it is better to cook the sauce with dark chocolate.

Ingredients:

Bitter chocolate - 50 g
Condensed milk - 150 g
Butter - 1 tablespoon
Milk - 80 ml
Cocoa powder - 1½ tbsp

Cooking method:

In a water bath, melt the chocolate broken into slices and immediately add butter. We mix everything.
Pour in cocoa and stir again so that the lumps are completely dispersed. It is easier to do this in a hot thick mixture than after adding liquid components, so we do not put off cocoa until the end of cooking.
Now pour in condensed milk, stir again, then milk and stir again. Since we work with thick sauce, which is not worth whipping with a mixer, stirring and making the consistency homogeneous is necessary after adding each new ingredient.
Remove the sauce from the water bath and pour over the pancakes. Bon Appetit!

Prepared according to this recipe, it does not spread, you can make any inscription or draw something on pancakes, but, at the same time, it does not harden when it gets cold, which makes it possible to use the gravy in a cold form.

Chocolate sauce for pancakes with condensed milk

Ingredients:

35 g dark chocolate;
120 g of high-quality (without additives that make the product cheaper) condensed milk;
15 g butter;
1 tbsp cocoa without fillers;
60 ml cream 10% fat.

Cooking method:

The butter and chocolate must be melted in a water bath. So as not to overheat, I removed the saucepan of boiling water from the stove. She mixed it up. I poured in a spoonful of cocoa.
The recipe suggested putting cocoa at the end. The first time I did this, but I did not like the fact that cocoa is difficult to stir without getting many small lumps.
I thought it would be better to put it earlier, before the cream, when the mixture is still thick. It turned out to be much easier to stir it. I added condensed milk to the chocolate-butter mass.
Stirred. I poured half the cream out. Mixed again. Poured out the remaining cream a little bit and brought the mixture to homogeneity.
The sauce turns out to be quite thick, does not spread, but does not harden in the cold either.
That's all - chocolate sauce for pancakes, fruit, ice cream or just ready for a bun.

Ingredients:

120 g flour
1 egg
300ml milk
4 tbsp / l vegetable oil
a pinch of salt
16 scoops of ice cream

For the chocolate sauce:

60 gr dark chocolate
150 ml milk
1 tbsp \ l cocoa powder
1 tablespoon flour
1 tbsp / l sugar

Preparation:

Use a dough roll or electric mixer to stir the ingredients in a mixing bowl until smooth.
Pour 1/4 of the indicated portion of vegetable oil into a pan for pancakes.
Heat the pan well, bake 8 thin pancakes... Keep warm.
To make the chocolate sauce, place the cocoa, flour, milk, and chocolate chunks in a saucepan.
Turn on the fire under this saucepan and, actively stirring everything with a whisk, warm it up until stirring evenly and slightly thickening - not for long, literally 2 minutes. The sauce becomes smooth and smooth very quickly.
Serve 2 pancakes per serving.
Fold them in four, put a scoop of ice cream inside, and pour the chocolate sauce on top.
Pancakes should be warm, or better - 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 already be a recipe closer to French crepes.
When wrapping ice cream in a hot pancake, it is advisable to take a store ice cream, ice cream - without any additional flavors.
Homemade ice cream in a warm pancake will melt very quickly.
Also, pancakes with ice cream can be poured with hot syrup, caramelized fruits and fresh berries can be added - there are many options.
Experiment, and share the results with me.

Cocoa chocolate sauce

You can make chocolate sauce not only from cocoa, but different ways and from other ingredients. For example, 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. Dark chocolate-based chocolate sauce can also be a great addition to meat when cooked with onions, wine and spices.

Ingredients:

cocoa 1 tablespoon
milk 250 ml
sugar 75-100 g
yolks 2 pcs.
flour 1 tsp

Cooking method:

To prepare necessary ingredients for making sweet chocolate cocoa sauce.
Instead of flour, it is often used corn starch, it will make the sauce even lighter.
Grind the yolks with sugar
Add cocoa and flour to this mixture, mix.
Pour in hot milk and stir until the lumps are almost completely dissolved.
Then we put the mixture on low heat.
Bring to a boil with constant stirring
Do not boil for a long time so that froth does not form on the walls of the dishes, since this will significantly spoil the taste of the dish.
When the sauce has thickened, it's time to remove it from the heat.
Next, filter it through a sieve or beat with a mixer (or beat 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 ready-made cocoa chocolate sauce in the refrigerator for a short time, it is better to use it within a day.

Chocolate Pancake Sauce

Ingredients:

80 g milk chocolate
130 ml of water
130 ml cream
50 g sugar

Cooking method:

Grind a bar of chocolate into crumbs, transfer to a saucepan with a thick bottom or to a saucepan. If you want to get a sauce with a bitter taste, then use dark chocolate with a high percentage of cocoa (70-90).
Add granulated sugar to the chocolate.
Now pour cream of any fat content into a saucepan. If you are worried that the cream will curdle, then you can use a product with a high fat content, up to 35 percent.
Now pour water into a bowl and place a saucepan or bowl in a steam bath. Use a whisk to stir the sauce more often.
In literally 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 down to the desired consistency. This can take about 20 minutes. Do not forget to stir, and even more so make sure that the sauce does not 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 thick, or let cool, then refrigerate for storage. If ready-made sauce bitter, then you can add icing sugar into a ready-made product, only by first diluting them in a small amount of cream. However, the bitterness problem often goes away when it is tasted in combination with a dessert. So don't rush to add powder.

Cocoa Powder Chocolate Sauce

Cocoa chocolate sauce can be easily prepared under conditions home cooking literally in 10 minutes. Use it to water pancakes, ice cream, brownies, cakes, puddings.

Ingredients:

cocoa powder - about 35 g
water - 125 ml
granulated sugar -150 g
a pinch of vanillin or vanilla sugar.

Cooking method:

We take a medium-sized saucepan, preferably with a thick bottom. If your dishes have a thin bottom, the sauce will burn quickly and give a lot of unpleasant impressions. Read more:
So, in a saucepan, mix the cocoa powder, water and put 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 in no case, do not forget to stir our future sauce, otherwise, we cannot avoid burning. After the specified time has elapsed, we leave it until it cools completely.
After cooling down, 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 do not try to worry about its safety.
It is stored for a long time, and thanks to its excellent taste, it still does not have time to deteriorate. The sauce will surely appeal to all family members, especially children. Decorate cakes, water ice cream, combine with other desserts.