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.

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 an independent 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

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.

We can confidently say that each of us loves to enjoy something sweet from time to time. Whether it's ice cream, cake, or sweet pancakes, chocolate gravy is often indispensable. It is she who will add the feeling of a full-fledged dessert to the dish and now, you will learn how to make it in just 10 minutes.

Simple Chocolate Sauce

Ingredients

• Purified water - 125 ml
• Cocoa powder - 35 g
• Sugar - 150 g
• Vanillin - on the tip of a knife

How to make cocoa gravy at home: a step-by-step recipe

This is the quickest and easiest way to make chocolate gravy. In addition, it does not contain perishable products, which will allow it to be stored in the refrigerator for more than one day.

1. Prepare a saucepan or saucepan. Add water and cocoa powder there. Then stir well and put on medium heat.

Clarification "just in case"

Try to use heavy-bottomed pans. This will greatly facilitate the task, because it is precisely this that prevents the gravy from burning.

2. Stir constantly. As soon as the mixture turns into a homogeneous mass and the cocoa dissolves, start gradually adding sugar and vanillin. Vanillin can be substituted for vanilla sugar, but you need a little more.
3. Continue stirring the mixture until it boils. Then cook for a few minutes, but no more than five. Be sure to stir the gravy you are going to do. This step is repeated over and over again to help you avoid sticking.

   Once the desired amount of time has passed, let the chocolate sauce cool.

Advice from Sauchier

If you want to enrich the taste of the gravy with amazing colors and amazing aroma, it will be enough to add 1 tbsp. l. favorite liqueur or brandy.

4. Find a suitable container and transfer to the completely cooled gravy. Alternatively, a glass bottle will work.

Now you always have at hand a great chocolate sauce that will please all sweet tooths. With its help, it is easy to decorate a cake or casserole, you can pour ice cream or any other dessert.

Fragrant and thick, slightly viscous chocolate sauce - what could be better for pancakes? It tastes the same as Nutella chocolate spread, but without the nuts. You can adjust the consistency yourself by simply adding a little more or less cream.

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.

How to make chocolate pancake sauce

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.
3. 
   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.
4. 
   Stir until smooth - you should get a thick chocolate mixture, shiny like a mirror glaze.
5. 
   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.
6. 
   Add condensed milk and mix again. Condensed milk should be taken uncooked, always of high quality, without vegetable fats.
7. 
   Introduce cream - fat content not less than 30%.
8. 
   Stir to bring the mixture until smooth.
9. 
   You will get a thick sauce - it does not spread or harden in the cold.
10. 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 bananas. Serve the sauce immediately after cooking.

On a note

At room temperature, the chocolate sauce for pancakes does not thicken. But if you put it in the refrigerator, it will become more viscous. It is very easy to return the previous consistency - just heat the sauce for 5-10 seconds in the microwave (do not boil!).