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 of the chocolate tree can also be a component of the original meat sauce, giving it completely unexpected flavors.

Many people think that chocolate sauce is melted chocolate. This is not the case, we will tell you simple and delicious recipes for 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. 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 warm water into a saucepan, 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 a glass dish. 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.

Mix milk, sugar, cocoa and corn flour 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 the mixture to a boil, remove from heat and cool the sauce to 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.

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 mixed vegetables, stir, reduce heat to low and simmer for about 5 minutes 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 hot sauce is 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 toppings and you might develop your own chocolate sauce recipe.

Sometimes it takes very little to pamper loved ones and prepare a wonderful breakfast or afternoon tea. Let's apply imagination, culinary skills, add proven recipes and get a chocolate pancake sauce that will delight both children and adults. With it, even the most ordinary pancakes will turn into a real delicacy, no worse than a cake from an expensive pastry shop - it's worth trying!

But before we start making the sauce, let's make delicious pancakes first!

Let's make them according to a basic simple recipe.

Thin pancakes for chocolate sauce

The ingredients are indicated per 800-900 ml of dough.

• Pour 500 ml of milk into a deep bowl, break 2 eggs there, put a pinch of salt and 2 tsp. sugar, beat.
• Then add flour - 6-8 tbsp. with a slide. Beat the dough again, and if it turns out to be thick, dilute it with warm boiled water to a liquid "pancake" consistency.

We fry such pancakes in a non-stick pan on both sides, without using oil, so as not to make them too greasy, because we will add chocolate sauce to them.

Put the finished pancakes in a stack.

As you can see, we deliberately do not add a lot of sugar to the dough, based on the sauce, so as not to make the dessert sugary.

So, now, when a stack of fragrant pancakes still rises in front of us, let's get down to preparing chocolate sauce for them!

Whichever recipe we choose below, we remember that the taste of the sauce will directly depend on the chocolate. The product must be of high quality, of the brand that we trust. You should not save and make a dessert based on a tile, it will not dissolve, but will only ruin the dish.

Depending on what kind of chocolate we put - milk or bitter, the taste of the sauce will change - we choose the one that we like best.

Instead of a sauce, you can create a chocolate-nut gravy. This will make the delicacy even more unusual and appetizing, but remember that when serving, the crushed nuts will settle to the bottom, so it is better to scoop up the sauce with a spoon to grab them.

But it is still better to refuse additives in chocolate, such as cookie crumbs or raisins, they can feel rough in a delicate sauce.

First, let's make a classic chocolate sauce, and then let's start experimenting.

Classic chocolate sauce, simple recipe

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

1. 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.
2. Mix, add 50 g of sugar, if we use milk chocolate, and if bitter, then add 100 g, add vanillin.
3. 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.
4. 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.

As you can see, everything is very simple and making homemade chocolate sauce takes about 15 minutes.

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

How to make chocolate sauce at home

1. In a water bath, melt the chocolate broken into slices and immediately add butter. We mix everything.
2. 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.
3. Now pour in condensed milk, stir again, then milk and stir again. Since we work with a thick sauce, which should not be whipped with a mixer, stirring and making the consistency homogeneous is necessary after adding each new ingredient.
4. 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.

Lean Chocolate Banana Sauce

But what about those who do not eat animal products or are fasting?

You should not deny yourself a treat, because it can be prepared without milk and butter.

Making Low Calorie Chocolate Sauce

• Pour 150 ml of water into a saucepan and bring to a boil.
• Then add 40 g of cocoa powder without additives and fillers, mix with a whisk.
• Pour in 50 g of sugar and pour in 40 g of odorless vegetable oil.
  

  It is best to use regular sunflower seeds, so we certainly won't feel any unnecessary aftertaste.

• Bring the mass to a boil over low heat, keep it for just a couple of seconds and remove - you need to cool the sauce to room temperature.
• While it cools down, prepare another component: chop 1 ripe banana. You can grind it in a blender, or you can just grate it on a fine grater, it is important that there are no lumps left.
• Now combine the warm sweet sauce and the banana puree. Beat with a whisk or mixer until smooth and serve with pancakes.

You can experiment with the amount of sugar and bananas in this sauce for a long time - these are only basic approximate proportions, because someone, perhaps, likes the concentrated taste more, then cocoa should be added, and for those who like it softer, it is better to leave it that way, but put in a couple more slices of fruit.

It is good to use brown instead of white sugar, it will give a caramel flavor and flavor.

Now you know a few recipes for making chocolate pancake sauce. As you can see, it is very simple and does not require any special skills. Try to pamper your family or surprise your guests with such unusual at-home topping for everyone's favorite pancakes!

Two video recipes for pancake dough from the chef of our website

Povarenka has many more proven pancake recipes that you can find in the video or on our website. Any of the recipes will go well with the chocolate sauce.

Cocoa chocolate sauce can be easily prepared at home in just 10 minutes. Use it to water pancakes, ice cream, brownies, cakes, puddings.

Recently, sauces have become popular for almost any dish, not counting all kinds of salad dressings. But how often do we indulge ourselves, everyone's favorite, home-made chocolate sauce? But desserts with its use have always been to everyone's liking. Of course, various delicacies such as cakes, soufflés or a variety of ice cream are good as a stand-alone dish, but when combined with chocolate sauce, they can turn an ordinary dessert into a culinary masterpiece. Chocolate sauce does not contain animal products such as butter or cow's milk cream. This extends its shelf life even in the home refrigerator. The sauce cooked according to this recipe is not inferior in taste characteristics to the sauces that are sold in supermarkets.

Recipe Information

Cooking method: cooking.

Total cooking time: 10 min.

Ingredients:

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

Preparation

Note to the hostess:

• If you add 1 tablespoon of good cognac or liqueur to the chocolate sauce, then its taste will be enriched with new delicious colors and aroma.

Preparation and photo: Starinskaya Lesya

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 chocolate-filled pancakes. 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:

1. Pour cocoa into a deep mixing bowl, convenient for mixing.
2. Bring the water mixed with invert syrup or honey to a boil separately.
3. Pour cocoa with boiling water, stirring the mass.
4. The mass should be smooth without lumps.
5. Then add the warmed cream to the sauce. Stir.
6. Now it's time to add dark chocolate to the sauce. It will melt under the influence of temperature. If the mixture cools and you notice that the chocolate does not want to melt, then heat the chocolate sauce in the microwave for short periods of time, stirring it each time so that the chocolate does not overheat and curl.
7. The sauce should be completely smooth and smooth.
8. 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:

1. I poured in a spoonful of cocoa.
2. The recipe suggested putting cocoa at the end.
3. 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:

1. 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
2. Add heated cream to the sauce. Stir
3. Add chocolate. It should melt when exposed to high temperature
4. The sauce must be smooth and smooth
5. The chocolate sauce must either be used immediately or placed in a container for storage.
6. 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:

1. Combine sugar with cocoa, cinnamon and vanilla.
2. Pour in water and knead until smooth.
3. Heat the mixture slightly and add the butter and chocolate pieces until they dissolve.
4. Dissolve the starch in cold milk and add a thin stream (with constant stirring) to the chocolate mixture.
5. Allow to simmer and simmer the sauce for a few more seconds, remove from heat and refrigerate.
6. 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:

1. Grind a chocolate bar and dissolve it in a water bath. As soon as this happens, pour in the cream and stir.
2. Add sugar to the mixture (when using dark chocolate, its amount can be doubled) and vanillin.
3. After the sugar crystals have completely dissolved, pour water (or milk) into the sauce and wait until it becomes homogeneous.
4. 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:

1. Grind a chocolate bar and dissolve it in a water bath. As soon as this happens, add the pieces of butter and stir.
2. Pour in the cocoa and grind it until it is completely mixed with the chocolate.
3. Pour in condensed milk and regular milk in turn, rub the mixture again until smooth.
4. 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 dark chocolate is used, the amount of sugar is doubled);
• butter - 30 grams;
• vanillin - on the tip of a knife.

Cooking method:

1. 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.
2. When all the ingredients are melted and fully blended, the chocolate pancake dressing is ready.
3. 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:

1. 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.
2. 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.
3. Stir until smooth - you should get a thick chocolate mixture, shiny like a mirror glaze.
4. 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).
5. Mix everything well so that there are no lumps left. Add condensed milk and mix again.
6. Condensed milk should be taken uncooked, always of high quality, without vegetable fats. Introduce cream - fat content not less than 30%.
7. Stir to bring the mixture until smooth. You will get a thick sauce - it does not spread or harden in the cold.
8. At this point, you can finish cooking and use the thick chocolate sauce for patterns and designs.
9. In order to draw, it must be poured into a pastry syringe or bag. The drawing is easily applied, it keeps its shape perfectly.
10. It needs the consistency of a sauce, it is enough to add milk to the chocolate mixture - boiled and pre-chilled.
11. Add milk gradually, 1 teaspoon each, stirring until smooth. The resulting chocolate sauce is great for pancakes with sweet toppings.
12. Delicious combination with fruit fillings, especially 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:

1. The butter and chocolate must be melted in a water bath.
2. So as not to overheat, I removed the saucepan of boiling water from the stove. She mixed it up.
3. I poured in a spoonful of cocoa.
4. 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.
5. I added condensed milk to the chocolate-butter mass.
6. Stirred. I poured half the cream out. Mixed again.
7. Poured out the remaining cream a little bit and brought the mixture to homogeneity.
8. The sauce turns out to be quite thick, does not spread, but does not harden in the cold either.
9. 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:

1. The butter and chocolate must be melted in a water bath.
2. So as not to overheat, I removed the saucepan of boiling water from the stove. She mixed it up.
3. I poured in a spoonful of cocoa.
4. 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.
5. I thought it would be better to put it earlier, before the cream, when the mixture is still thick.
6. It turned out to be much easier to stir it.
7. I added condensed milk to the chocolate-butter mass.
8. Stirred. I poured half the cream out. Mixed again.
9. Poured out the remaining cream a little bit and brought the mixture to homogeneity.
10. The sauce turns out to be quite thick, does not spread, but does not harden in the cold either.
11. 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:

1. 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.
2. Mix, add 50 g of sugar, if we use milk chocolate, and if bitter, then add 100 g, add vanillin.
3. 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.
4. 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:

1. In a water bath, melt the chocolate broken into slices and immediately add butter. We mix everything.
2. 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.
3. Now pour in condensed milk, stir again, then milk and stir again. Since we work with a thick sauce, which should not be whipped with a mixer, stirring and making the consistency homogeneous is necessary after adding each new ingredient.
4. 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:

1. 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.
2. 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.
3. 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.
4. Stirred. I poured half the cream out. Mixed again. Poured out the remaining cream a little bit and brought the mixture to homogeneity.
5. The sauce turns out to be quite thick, does not spread, but does not harden in the cold either.
6. 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:

1. Use a dough roll or electric mixer to stir the ingredients in a mixing bowl until smooth.
2. Pour 1/4 of the indicated portion of vegetable oil into a pan for pancakes.
3. Heat the pan well, bake 8 thin pancakes. Keep warm.
4. To make the chocolate sauce, place the cocoa, flour, milk, and chocolate chunks in a saucepan.
5. 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.
6. Serve 2 pancakes per serving.
7. Fold them in four, put a scoop of ice cream inside, and pour the chocolate sauce on top.
8. Pancakes should be warm, or better - hot. And, of course, you can bake them using another, your favorite, recipe.
9. If desired, replace the vegetable oil in the dough with melted butter.
10. Although this will already be a recipe closer to French crepes.
11. When wrapping ice cream in a hot pancake, it is advisable to take a store ice cream, ice cream - without any additional flavors.
12. Homemade ice cream in a warm pancake will melt very quickly.
13. Also, pancakes with ice cream can be poured with hot syrup, caramelized fruits and fresh berries can be added - there are many options.
14. Experiment, and share the results with me.

Cocoa chocolate sauce

You can make chocolate sauce not only from cocoa, but in 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:

1. Prepare the required ingredients for making sweet chocolate cocoa sauce.
2. Instead of flour, cornstarch is often used, which makes the sauce even easier.
3. Grind the yolks with sugar
4. Add cocoa and flour to this mixture, mix.
5. Pour in hot milk and stir until the lumps are almost completely dissolved.
6. Then we put the mixture on low heat.
7. Bring to a boil with constant stirring
8. 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.
9. When the sauce has thickened, it's time to remove it from the heat.
10. Next, filter it through a sieve or beat with a mixer (or beat in a blender) and serve warm or cold.
11. At the final stage of cooking, you can add a little vanilla, liqueur, brandy or cognac to the chocolate sauce.
12. 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:

1. 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).
2. Add granulated sugar to the chocolate.
3. 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.
4. 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.
5. 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.
6. 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 the finished sauce is bitter, then you can add powdered sugar to the finished 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 at home in just 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:

1. 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:
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Today we bring to your attention a fragrant chocolate sauce with subtle spicy notes. Sweets are loved by absolutely everyone, and children adore all kinds of desserts, and adults can rarely deny themselves such a pleasure. Chocolate Spice Syrup is the perfect addition to any baked goods, ice cream, fruit, regular pancakes and curd cakes. You can also soak cake cakes with this syrup. By keeping a jar of syrup on the refrigerator shelf, you can always make a delicious drink by combining milk with syrup.

The main thing is to take high-quality cocoa powder as a basis. We enrich the syrup with a delicious spice - saffron, also add a small amount of ground cinnamon and cardamom. Well, with spices, however, you can always experiment to get a new taste of syrup.

Ingredients

• water - 130 g
• sugar - 160 g
• vanillin - 7 g
• cocoa powder - 40 g
• saffron - 3 g
• ground cinnamon - 4 g
• cardamom - 3 g.

Preparation

1. For work, take a small bucket that has thick walls. Pour the measured amount of cocoa and sugar into it. In the process, it will be convenient to work with a silicone spatula. Stir dry ingredients by rubbing a little.

2. Now add the amount of vanillin. Vanillin can be replaced with a few drops of essence, or regular sugar can be completely replaced with vanilla. For the latter, it is necessary to place a vanilla pod in a container with granulated sugar, so that all the crystals are saturated with vanilla aroma, as a result you will have flavored sugar. So, stir again all the dry ingredients.

3. Pour in a measured amount of cool, clean water.

4. Stir everything with a spatula - breaking all the lumps and lumps. Move the ladle to the stove, keep the heat to a minimum, and simmer the syrup for about a few minutes after the start of the boil.

5. After removing the container from the heat, add the spices of aromatic-spicy saffron, rich cinnamon and cardamom to the syrup.