Cakes 

Cocoa sauce. Cocoa Powder Chocolate Sauce

For most people, condensed milk is a sweetness from childhood, and love for it sweeps over the years. However, in stores it is becoming more and more difficult to find the same Soviet product, which did not raise doubts about its naturalness and correct taste. It's too early to get upset: after all, you can also cook condensed milk at home, especially if you use a multicooker.

Condensed milk at home: a classic recipe for a multicooker

If you disassemble condensed milk into components, it becomes clear that the right product, not overflowing with preservatives and flavorings, except for milk and sugar, there should be nothing in the composition. Modern manufacturers sometimes expand this list to 10 positions, as a result of which only its appearance remains from the true version of condensed milk, although this point can be disputed. At home, condensed milk will be prepared only from sugar and milk, and the substitute will not work - it will not only negatively affect the taste, but simply will not allow the mass to come to the desired condition.

Composition:

  1. Whole milk 6% fat - 200 ml
  2. Whole dry milk - 1 tbsp.
  3. Powdered sugar or granulated sugar - 180 g

Preparation:

  • Sugar is poured into the multicooker bowl and powdered milk, after which you need to gradually, in a thin stream and in portions, pour in liquid milk, carefully mixing the resulting mass. The slower and more careful you do it, the better: then there will be no hard-to-break lumps and the final product will look attractive. At the end, it is recommended to beat the mixture with a whisk or mixer at low speed, spending 1-2 minutes on this.
  • The mode in which you will cook condensed milk depends on your multicooker model. You can be guided by how you expose the program for the first hot dishes, but if you haven’t had any acquaintance with the multicooker yet, and you don’t know its functions, look for the “Soup”, “Stew” or “Cooking” mode. The lid does not close, because the mixture must be constantly stirred for several minutes, which will be spent waiting for it to boil.
  • After the future condensed milk boils, the multicooker mode changes to "Baking", the lid still does not close, constant stirring continues. What numbers to set on the timer depends on your requirements for condensed milk: 15 minutes are enough for traditional liquid and light sweetness. for a thicker one, you can make 20-25 minutes.
  • If, nevertheless, some unevenness was found in the consistency of the finished product - lumps, stains, etc., you can pour the hot condensed milk into a blender and beat in it. Or, immerse the hand mixer in the bowl of the turned off multicooker and finish the product in 1-2 minutes.
  • It is important to pay attention to details such as the cooking time. In addition to the fact that it affects the thickness of the finished sweetness, it also changes its color: condensed milk, cooked for 15-20 minutes. has a creamy shade, rather liquid, closest to the option that is offered on supermarket shelves. If you keep it on the stove or in a multicooker for 30 minutes. the product will have a light caramel color and medium consistency, and in general can be considered something between ordinary condensed milk and boiled milk. If the cooking time is extended to 40-60 minutes. the sweetness will become viscous, it will be easy to keep the given shape, it will take on a rich caramel color. The easiest way is to prepare a classic liquid creamy mass and, if necessary, later turn it portionwise into thick milk caramel.

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Condensed milk in a multicooker without milk powder: recipe and recommendations

Condensed milk without powdered milk turns out to be even more natural, especially if you choose not a store product with a low percentage of fat content (2.5-3.2%), but rural, fresh milk. The last point must be checked before you start cooking condensed milk: pour 100 ml of milk into a small bowl, bring to a boil, and turn off the heat after that. Fresh milk will not have lumps on the surface, and in this case it can be used for condensed milk. If the consistency of the liquid changes dramatically when heated, it is useless to try to make condensed milk from such milk: this will only be a translation of products.

Composition:

  1. Fresh country milk - 1.5 l
  2. Powdered sugar - 500 g

Preparation:

  • The main stage, which will take a lot of time, is the boiling down of milk. It is poured into the multicooker bowl, after which the "Quenching" mode is set, the lid does not close, and you need to monitor the milk for 1.5 hours so that it does not run away. If you have the "Steam cooking" mode, you can select it: here the liquid will evaporate, as a result of which the cooking time will be shortened. Depending on the power of the multicooker, the specified time may be enough for you, or you may need an additional 1-1.5 hours. The main thing is to wait until only 750 ml remains in the bowl instead of 1.5 liters of milk.
  • As soon as this happens, powdered sugar begins to pour into it in a thin stream. You can use classic granulated sugar, but you will have to be even more careful with it, making sure that the granules are completely dissolved. WITH icing sugar the result will be softer. The "Extinguishing" mode is switched on for another 15-20 minutes. during which milk with sugar is constantly stirred so that the thickening mass does not suddenly begin to burn to the walls or the bottom of the bowl.
  • If you forgot to test the milk before boiling it in a multicooker, and it so happened that it began to curl up, and there is no time or opportunity to buy a new bottle, you can try to save it. To do this, a pinch of baking soda is thrown into the milk at the stage of heating it: the taste of the final condensed milk will not change, but the milk will stop trying to curdle.

As noted above, the condition of condensed milk - its color and density - is directly influenced by the cooking time. Therefore, if you want to cook traditional caramel "boiled water", as it was called in Soviet times, you need to extend the procedure to 50-60 minutes. if powdered milk is used, and up to 2-3 hours if you work only with a liquid, rustic product. But not only this moment plays a role in the preparation of boiled condensed milk.

If, when cooking ordinary, liquid condensed milk, the foam on its surface only adds charm, then the thick caramel substance should already be completely homogeneous and smooth, therefore bubbles are unacceptable. Do you want not to have to endlessly catch them, standing at the multicooker for 1-2 hours? Treat the sides of the multicooker bowl with butter: even a very thin layer is enough for the milk to warm up and boil evenly.

As for the products used to create boiled condensed milk, they are almost no different from those that go to the preparation of classic sweets. The only thing is that sugar is recommended to be used in the form of sand or to resort to brown cane sugar: it is larger and more difficult to dissolve, as a result of which a denser structure of the product is obtained. And also the proportional ratio of milk and sugar changes slightly - the latter is recommended to take a little more than usual.

Composition:

  1. Sugar - 300 g
  2. Fresh milk 3.2% fat - 1 l

Preparation:

  • In the "Stew" or "Soup" mode, the milk is heated and brought to a boil, after which it continues to boil with the lid open. Taking into account the specified volume, this process will take 40-50 minutes.
  • Sugar is poured into hot milk, stirred until its crystals are completely dissolved (or to partial - if used Brown sugar), after which the "Porridge" mode is selected on the multicooker. The lid does not close, another 5-10 minutes. the mixture must be stirred, after which you can only monitor it occasionally. Cooking time - 1.5-2 hours.
  • With regard to working with a multicooker, it is always difficult to give unambiguous recommendations on time and modes, since each representative of this kitchen appliances not only power differs, but also functionality. For example, if the Redmond multicooker is on the "Extinguishing" mode for 8-10 minutes. after boiling, it will simply keep the heat, allowing the liquid to boil down evenly when the lid is open, then with a Lentell multicooker you will have to every 2-3 minutes. turn off the mode, since condensed milk will begin to boil on it again and again.

There can be a lot of such unpredictable cases, therefore, when preparing condensed milk in a multicooker, be sure to follow it without leaving a single step. Only after a certain technology has been tested, and it turns out that it works exactly for your multicooker, it will be possible to stop keeping such serious control.

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How to cook condensed milk in a slow cooker

Chocolate sauce Is a great topping to decorate ice cream, pancakes, waffles or other homemade desserts. The sauce has a bright and rich taste and will certainly please any sweet tooth. An expressive chocolate aroma and a pleasant silky texture will give any dish not only a sophisticated look, but also a richer and more pleasant taste. There are many recipes for making chocolate sauce. I offer the most simple, budgetary, but no less delicious dessert option for making this wonderful sauce. We will need the most affordable ingredients that any housewife will surely find. Making chocolate sauce from cocoa is more than simple and even a beginner in cooking can handle it. The syrup turns out to be just amazing in taste and consistency! To make the chocolate sauce more interesting and original taste if you wish, you can always diversify it with such additives as cinnamon, liqueur, rum or cognac. It all depends on your imagination and preferences! Either way, I hope you enjoy the chocolate sauce recipe!

Ingredients:

  • cocoa - 35 grams.
  • water - 120 ml.
  • salt - a pinch.
  • vanillin - 1 gram.
  • sugar - 150 grams.

How to make cocoa powder chocolate sauce:

Pour the required amount of cocoa powder into a small saucepan or any other container in which we will prepare the chocolate sauce.

We add warm water here.

We put the saucepan on moderate heat and constantly stirring the mass with a whisk, bring it to a uniform state.

Add a pre-measured amount of sugar. At the same time, add a little salt and vanillin to taste.

Continuing stirring continuously, let the sugar dissolve. After boiling the chocolate mass, we boil everything for no more than three minutes.

We immediately pour the chocolate sauce into a jar or any other container in which it will be stored or served and put it in the refrigerator until it cools completely. According to the author original recipe, you can store this chocolate sauce in the refrigerator for up to several months. Frankly, he never stayed with us for so long! I can only note that the longer the chocolate sauce costs, the thicker it becomes.

You can serve the sauce with pancakes, pancakes, muffins, waffles, cakes and other desserts. The sauce for this recipe turns out to be quite thick and beautiful, and looks spectacular when applied. With pie, milk or just a bun, this sauce will certainly always be appropriate.

Bon Appetit!!!

Best regards, Oksana Chaban.

Chocolate sauces are delicious, aromatic, sweet and salty. They excite the subconscious with just one look, whet the appetite and become an excellent addition to any desserts, as well as meat dishes. What can we say, even boring cookies will become tasty, and fruits are interesting if they are properly supplemented.

Chocolate sauce - general principles cooking

Chocolate. For sauces, you need to melt it; not all tiles will be able to do this. 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 microwave oven... It will be easier to do this if you add a little butter, heavy cream or a spoonful of sour cream, if they are in the recipe.

Cocoa. It is often substituted for natural chocolate or added to improve color. It is best to use a high quality powder without sugar or artificial flavors, in which case the sauce will really taste chocolate.

Sugar. Added for flavor. Sand is usually used. It can be combined with cocoa to keep the powder from lumping.

Other ingredients. Dairy products are often added to sauces: cream, milk, condensed milk, butter. For aroma, put vanillin, cinnamon, alcoholic drinks, berry or fruit syrups.

For salty sauces. Such sauces are usually prepared with the addition of dark chocolate, vegetables, spices, tomato paste and other suitable ingredients. Adjika may be present in acute varieties.

Custard Chocolate Cocoa Sauce (for Ice Cream)

A variation of chocolate sauce that's perfect for ice cream. But they can also be watered curd desserts to use as an addition to pies. High quality sugar-free cocoa powder is used.

Ingredients

Three spoons of cocoa;

Half a glass of water;

Four tablespoons of sugar;

A pinch of vanilla;

0.5 tsp flour.

Preparation

1. This sauce is convenient to cook in a saucepan with one handle, that is, in a ladle. Pour granulated sugar and cocoa into it, stir.

2. Now add flour, it thickens the sauce. You need very little of it, otherwise you will get a thick cream. Mix with dry ingredients to prevent clumps.

3. Immediately add a pinch of vanilla or a couple of drops of the extract, stir.

4. 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 there is no 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

The recipe for unsweetened chocolate sauce, which is served with meat. Beef steaks look especially gorgeous with it. You will also need some white wine for cooking.

Ingredients

Bulb;

130 ml of white wine;

45 g dark chocolate;

1 tsp oils;

1 tsp rosemary leaves, salt.

Preparation

1. Cut the onion into small cubes, put in a greased frying pan, fry over low heat, but do not brown too much.

2. Add wine to the onion, let the alcohol evaporate a little, throw in a pinch of salt, add chopped rosemary leaves.

3. Add a pinch of pepper to taste.

4. Chop the pieces of chocolate with a knife, add to the sauce. Simmer over low heat until all the chocolate is dissolved.

5. Stir the sauce well before serving and cool.

Sweet Chocolate Bar Sauce

The recipe for the perfect chocolate sauce for pancakes, pancakes and other similar products. But a pie or casserole can also be poured with this mass. Any chocolate can be used, but not white.

Ingredients

50 g of chocolate;

90 g cream;

3 tbsp. l. Sahara;

15 g sl. oils;

1 tsp cocoa powder;

Vanilla, cinnamon to taste.

Preparation

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 agent if desired. Stir until smooth, pour over the chocolate.

3. Place the bowl on water bath, we begin to heat up.

4. As soon as all the chocolate is melted, the sauce becomes homogeneous, you can remove it from the heat. You don't need to boil anything.

5. Pour into a gravy boat, serve with pancakes or immediately decorate the prepared dessert.

Milk chocolate sauce with yolks

Another custard recipe for chocolate sauce with cocoa. It is cooked in milk, it turns out to be very tasty and sweet.

Ingredients

300 ml of milk;

2 yolks;

4 spoonfuls of cocoa powder

110 g sugar;

1 tsp starch;

1 tsp flour;

30 g butter.

Preparation

1. Break eggs, carefully remove 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 in half a glass of milk.

3. Stir the mixture until it turns into a homogeneous cream.

4. Dilute the sauce with the remaining milk.

5. We send to the stove, cook on low heat. We do not let the mass burn, so we constantly stir.

6. As soon as the sauce thickens, remove from heat.

7. Butter chop into several pieces, add to hot chocolate... Stir quickly until completely dissolved.

8. Add vanilla as desired, cool before use.

Chocolate sauce for meat with tomato paste

Recipe for a 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 dark chocolate;

1 clove of garlic;

Two tablespoons of oil;

One onion;

0.3 tsp chopped chili;

4 tablespoons of tomato puree;

Cinnamon, coriander.

Preparation

1. Melt any butter in a skillet. For now, use one tablespoon.

2. Add the onion and garlic, cut into pieces, fry the vegetables a little. Then cover the pan. Let’s darken until soft.

3. Add tomato puree... If a paste is used, then dilute it in half with water. Cooking vegetables for a couple of minutes in a tomato, it's time to add chili 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 pieces into hot sauce and stir quickly.

6. Immerse the blender and puree the chocolate mass until smooth. We taste it. For piquancy, you can add a little lemon juice or vinegar.

Powdered chocolate sauce with cognac

The sauce, simple at first glance, turns out to be 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 cocoa;

100 g sugar;

20 ml of brandy;

125 ml of water.

Preparation

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 over low heat until sugar is completely dissolved. Stir constantly to prevent the chocolate from sticking.

4. Remove from heat. Once the sauce is smooth. We leave for five minutes.

5. Pour in cognac, stir. Serve with desserts. You can add cherries to this sauce, it goes perfectly with it.

Chocolate sauce on hastily from condensed milk

The easiest chocolate sauce recipe. Which doesn't even need to be cooked. 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 spoons of cocoa.

Preparation

1. Sour cream will give this sauce a lighter taste, dilute the sweetness of condensed milk. We connect them, stir.

2. Add cocoa powder. Stir again, add vanilla for flavor if desired, the sauce is ready! You can use it right away.

Chocolate sauce with banana from the bar

Recipe for a very light sauce that 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 rum.

Preparation

1. Open the chocolate bar, break it into small pieces.

2. Pour the cream into a saucepan and place it 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 up the chocolate with cream. Until all the pieces dissolve. Then remove from heat, cool until warm.

4. Peel the bananas, cut into pieces first, then grind until mushy. If they are large, then you can take one.

5. Extrude lemon juice on banana puree, stir. Citrus will give a pleasant sourness, will not allow the puree to darken quickly.

6. Now combine the chocolate mass with mashed banana, add a spoonful of brandy, stir well and you're done! This sauce cannot be stored, it must be used immediately.

Chocolate sauce - useful tips and tricks

It is advisable to prepare the sauce in advance so that it has time to cool. If time is running out, then put a saucepan in a basin with cold water while stirring, cool the cooked mass, then put in the freezer for a few minutes.

Are there a lot of lumps? The chocolate sauce can be filtered through a rare strainer or simply interrupted with a hand blender.

Is the chocolate sauce runny? In sweet options, you can add a little coconut flakes or crushed biscuits. Nuts can be added not only to sauces for desserts, but also to salty, spicy options.