Chocolate sauce for pancakes recipe with photos. Chocolate sauce Homemade chocolate sauce

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

It can also be used as a frosting for sweet pies, interesting cupcakes or cakes.

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

Everything is 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 it’s like a ball - no tasty and sweet toppings for you, and it’s sad to eat dry, then this recipe will definitely be useful.

The ingredients are the simplest and most common - most likely you will have them at home. Therefore, and because it is delicious, in fact, I suggest you try such a delicious topping.

During the cooking process, you can adjust the amount of powder or sugar, as well as milk and butter, to your taste, because the thickness of the final product depends on them.

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

Recently, sauces for almost any dish have become popular, not counting all kinds of salad dressings. But how often do we treat ourselves to everyone’s favorite homemade chocolate sauce? But desserts using it have always been liked by everyone. Of course, various delicacies such as cakes, souffles or various ice creams are good as an independent dish, but in combination with chocolate sauce, they can turn an ordinary dessert into a masterpiece of culinary art. The chocolate sauce does not contain animal products such as butter or cow's milk cream. Thanks to this, its shelf life increases even in the home refrigerator. The sauce prepared according to this recipe is not inferior in taste to sauces 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 owner:

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

Preparation and photo: Starinskaya Lesya

Most people are mistaken when they call ordinary melted chocolate sauce chocolate. If you think logically, the chocolate will harden over time anyway, which means that some other ingredients need to be added. Plus, it can even be made from cocoa powder. This dressing goes well not only with desserts, but also with ice cream, pancakes and even meat, and therefore is very popular among chefs. What can I say, if ordinary cookies and boring fruits under chocolate aromatic dressing become much more interesting and tastier.

There are many recipes for making classic chocolate sauce. Based on the taste preferences of the housewife, as well as the dish to which such a topping will be applied, there are at least 15 ways to cook the sauce. You need to look at the recipes for each of them in more detail.

Classic chocolate sauce from a chocolate bar

As a base, use a chocolate bar purchased in a store. Of course, you can use milk chocolate, but because of this, the meaning of the dish may be lost. To melt the product, a water bath is most often used to prevent it from burning. Sometimes a microwave oven is used for these purposes. But mainly sugar syrup is used.

There are three main ways to cook classic topping. The first option is not too liquid. To make chocolate sauce from a chocolate bar, you will need:

170g dark chocolate;
6 tablespoons cream;
30g butter;
115 ml water;
3 tablespoons sugar;
½ teaspoon vanillin.

You need to pour water and put it on fire. Add sugar here and dissolve it, stirring with a spoon. This is how sugar syrup is prepared. Meanwhile, the chocolate bar needs to be divided into small pieces and the butter cut. As soon as the syrup begins to boil, immerse the chocolate and butter in it, stir thoroughly until a thick mass forms. Remove the pan from the hot stove, add cream and vanilla. The aromatic topping is ready.

Chocolate sauce for hearty desserts

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

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

If you prefer to use a thicker topping, the recipe will change slightly. This sauce becomes easier and faster to prepare. It is often used for fillings in desserts.

All you need:

170g dark chocolate;
100g butter.

This dressing is best prepared in a sauna. Pour a finely broken chocolate bar into a saucepan and, as soon as the mixture begins to boil, add butter. Mix thoroughly and the filling is ready.

Chocolate sauce made from chocolate and full fat milk

A more delicate, but no less thick topping will be obtained if you use milk. This chocolate sauce is made from chocolate bars with a high cocoa content and full-fat milk. Here's what you'll need:

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

Break the chocolate into pieces and pour it into the pan. To prevent it from burning, pour out the water and mix thoroughly over low heat until the mixture becomes a homogeneous thick mass. Separately, in a bowl, mix the starch with 20 ml of milk, and also grind the sugar in a mortar. Slowly pour the milk into the melted chocolate, add the starch mixture and sugar, vigorously mixing all the ingredients with a spoon. Cook for another 2 minutes and then remove the pan from the heat to allow the sauce to cool slightly. To avoid the formation of lumps in the prepared mixture, you need to pour it through a sieve.

This dressing goes well with baked apples, pears and oven-baked desserts.

Recipe for chocolate cocoa sauce for decorating cakes

Topping made from cocoa beans is a classic French recipe. How to properly prepare chocolate sauce, which has become a favorite topping for cakes, soufflés, puddings and croissants in France. Ingredients you will need:

2 spoons of cocoa;
70 g sugar;
4 spoons of milk;
30 g butter.

The amount of sugar and powder can be adjusted during cooking. For cooking, it is best to use a pan with a thick bottom. In a separate bowl, mix the powder and sugar so that there are no lumps in the future. Pour milk into a saucepan and add this mixture there. Cook for 2 minutes until smooth. Remove the pan from the stove, add the oil and stir it thoroughly with a spoon. Chocolate sauce made from cocoa powder is ready.

If you don’t have milk at home, you can safely use water and add a pinch of vanillin for piquancy.

This chocolate sauce is perfect for decorating a cake; it is also called icing. Plus, it goes great with cupcakes. Therefore, the recipe for making chocolate cocoa sauce will come in handy like nothing else. It is prepared in literally 10 minutes, and is used in a large list of desserts both as a filling and as a dressing.

How to make caramel chocolate sauce from cocoa and honey

To prepare such a sweet sauce, you will need products that are sure to be found in every housewife’s home. The cooking time for the mixture will not be more than 15 minutes, and the range of uses for the sauce is extremely wide - it includes pancakes, baked fruits, and waffles. So, you need to prepare the following amount of ingredients:

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

As you might guess, for caramel-chocolate sauce you first need to prepare caramel. Place the frying pan on the burner and heat it up. Pour sugar into it and let it melt. There is no need to stir the caramel, just shake the pan a couple of times. At this time, in a separate pan, mix the cream with cocoa and also add honey. To mix the cocoa lumps, take a sieve and pour the resulting mixture into the frying pan through it. Stir the creamy dressing with a spoon until the caramel is completely dissolved in it. Let the sauce cool until it thickens a little.

Chocolate sauce with vanilla sugar

Sometimes chocolate lovers may get tired of their usual chocolate sauce, which they use in any sweet desserts. They start looking for many options to make the topping more interesting. But many people forget that ordinary vanilla sugar can add piquancy and originality to chocolate sauce. Sometimes you can also use a mixture of cardamom and cinnamon. These seasonings go well with baked fruit and pudding. To make chocolate vanilla sauce you will need:

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

Dissolve the cocoa and stir the mixture constantly to avoid the formation of lumps. As soon as you get a homogeneous mass, add granulated sugar and vanillin extract (or just vanilla sugar) to the pan. If desired, this sauce can be seasoned with cinnamon and cardamom for more flavor. Bring the sauce to a boil and cook for no more than 5 minutes. Once the sauce has cooled, it is ready to eat.

Creamy chocolate sauce from Pierre Hermé

It offers the famous sweet topping of a popular French pastry chef named Pierre Hermé. He makes an amazing creamy chocolate sauce that goes exclusively with chocolate pancakes. You will need the following products:

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

It is better to take chocolate with a cocoa content of at least 70%. Chop it with a knife and put it in a saucepan with a thick bottom. Add sugar there and mix thoroughly with a spoon. Turn on low heat, pour water and cream into the pan. Bring the mixture to a boil and gradually add sugar, stirring constantly. Cook the sauce for at least 15 minutes until it reaches a thick consistency. The perfect balance of delicate cream and dark chocolate. This sauce is served hot, so if you need to use it after a few hours or the next day, you will need to heat it in a water bath.

Orange-chocolate chili sauce

Chocolate sauce using orange goes well with morning toast and pancakes. Its preparation is very simple, and most importantly time-saving. The pleasure of the dish is guaranteed. For it you will need:

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

To prepare orange-chocolate sauce, you need to get orange juice; it is best to use a juicer for this. Peel the fruit and finely chop the zest. Pour the juice into a saucepan and place it on low heat. Add finely chopped chocolate and bring the mixture until the chocolate is completely dissolved. Pour the zest, cinnamon and pepper into it and mix thoroughly. Cook the sauce for no more than 5 minutes and remove from heat until completely cool.

Chocolate sauce from condensed milk in a water bath

To prepare a delicious homemade chocolate sauce, you will need a can of condensed milk and dark chocolate with a cocoa content of at least 70%.

Ingredients:

½ chocolate bar;
½ can of condensed milk;
20g butter;
80 ml milk;
1.5 tablespoons cocoa powder.

Chocolate sauce from regular condensed milk is prepared in a water bath. Break the chocolate into pieces and melt it along with the butter, thoroughly mixing the ingredients. Add cocoa at this stage to make it easier to mix. Only then pour out the milk and condensed milk. Bring the consistency to a thick, homogeneous mass and constantly stir with a spoon. Remove the sauce from the stove and serve hot with pancakes, waffles and other homemade desserts. This topping does not harden after cooling, which makes it possible to use it cold. In addition, many housewives draw or write with this sauce, as it spreads.

Cherry chocolate sauce with cognac

This sauce goes well with pancakes, waffles, ice cream and cottage cheese, and is also an excellent filling for pancakes and muffins. To prepare the chocolate-cherry flavored sauce you will need a little time and the following ingredients:

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

It is best to use fresh cherries in this sauce, but you can also buy frozen cherries. Take out the seeds and place the pulp in a saucepan, sprinkle with sugar. Squeeze the juice from the lemon and break the chocolate bar into pieces. Turn on the stove and place the pan with cherries on low heat. Pour in water and a tablespoon of lemon juice. When the mixture boils, add cognac and cook for 25 minutes. Pour the chocolate into the cherry syrup and mix thoroughly with a spoon. A stunning chocolate sauce with a slight sourness is ready.

Chocolate sauce with nuts and cranberries

To prepare this sauce, you need to buy a pack of assorted nuts, which are sold unroasted. It is also better to use brown cane sugar for the dish. Dried cranberries will add originality and slight sourness to the chocolate sauce with various nuts. So, we will need:

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

Place the nuts in the oven for 15 minutes and cook at 140 degrees, stirring occasionally. Take out the nuts and rub them in a towel to get rid of the husks. Finely chop the nuts on a board. Place butter, sugar, nuts and 2 tablespoons of cranberries into a saucepan. Bring the mixture to a boil and cook for no more than 3 minutes. In a separate bowl, heat the cream over low heat and pour in the chocolate pieces. Once the chocolate has melted, pour it into the pan with the nuts and mix thoroughly. The nut-chocolate topping is served warm and goes well with waffles, cakes and pies.

Chocolate Banana Cinnamon Sauce

A stunning chocolate sauce with tropical notes will please any gourmet. To make the Chocolate Banana Tropical Sauce you will need:

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

While water is boiling in a saucepan, you need to combine butter, cocoa, sugar and cinnamon in a pot. Mix the ingredients and pour boiling water into the pot. Stir the mixture thoroughly to avoid the appearance of lumps. Once the chocolate sauce boils, you need to cool it to room temperature. At this time, grate the peeled banana. Combine the pulp with the sauce and mix everything with a blender or beat with a mixer.

Spicy Chocolate Mole Poblano Sauce

This sauce is the national Mexican dressing and is even called “Mole Poblano”. Its taste is incomparable, so it’s worth making spicy chocolate Mexican sauce at least once in your life. Here's what you'll need:

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

Preheat the oven to 200 degrees and place raisins and nuts in it for half an hour. While they are baking, remove the seeds from the peppers and remove the skin from the tomatoes using hot water. Grind all the spices in a mortar. Heat a frying pan, pour olive oil into it and pour in the baked vegetables with tomatoes and onions. Fry for 10 minutes, and then pour out the broth. Salt, pepper and simmer everything for about 30 minutes. Then pour everything from the frying pan into a blender and grind until smooth. Pour the resulting mixture into a saucepan and cook, stirring constantly, until the sauce hardens. Add the chocolate chunks, wait for it to melt, and you've got an incredible dressing for Mexican meat dishes.

How to make chocolate sauce from cocoa for meat

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

Ingredients:

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

Finely chop the onion and chop the rosemary, meanwhile heat the frying pan and fry the onion for no more than 1 minute. Add wine, sugar and vinegar here, let the mixture boil for 3 minutes, stirring it constantly. Pour in rosemary and cocoa and mix everything again. Sometimes semi-sweet or dessert wine is used instead of dry wine, then there is no need to add sugar. The sweet and sour sauce with the spicy taste of rosemary is ready.

How to make chocolate sauce for pancakes: the perfect recipe

There are a lot of recipes for making chocolate topping and, it would seem, each one is ideal for homemade fluffy pancakes. But I would like that a minimum of time was spent on preparing such a dressing, and that it was not too thick, giving the dish flavorful colors and a refined aroma. How to make this chocolate sauce for pancakes. We offer one of the simplest, but no less delicious options with a rich chocolate taste. Here's what you'll need:

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

Heat the milk and melt cocoa, sugar and starch in it. Mix the ingredients thoroughly to avoid lumps. As soon as the mixture begins to boil, add the chocolate and wait until it melts. The perfect recipe for making chocolate sauce for pancakes is ready! If desired, you can add cinnamon or coconut flakes here. Some people prepare chocolate sauce for pancakes only from cocoa powder, without adding chocolate. But it is better to add a little butter or heavy cream.

Chocolate sauce for ice cream

The recipe for this chocolate sauce is provided with a photo. To make the taste of ice cream more tender and juicy, many people with a sweet tooth add chocolate, and real dessert connoisseurs prepare amazing chocolate topping. You will need the following ingredients:

100g chocolate;
1 tablespoon raspberry syrup;
2 tablespoons granulated sugar;
¼ cup cream;
½ glass of water.

Break the chocolate into pieces and place it in a saucepan. Add water, syrup, cream and sugar here and mix thoroughly. Place the pan over low heat and cook the mixture until it boils. Allow the dressing to thicken without removing the pan from the heat for 15 minutes. Chocolate sauce for creamy ice cream is ready! This topping has the perfect consistency, amazing fruity aroma and bright taste.

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

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

Many people think of chocolate sauce as melted chocolate. This is not so, we will tell you simple and delicious recipes for chocolate sauce.

How to cook

The delicious cocoa sauce is not difficult to prepare. But nuances should be taken into account.

To prevent the thick mass from overheating, thereby losing its natural aroma, and even more so from burning, the sauce should be cooked at 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 dessert sauce will be especially aromatic when combined with vanilla and cinnamon, and will become more delicate if you add butter and cream. The appetizing thickness is formed thanks to flour and starch, and liqueur, rum, and cognac added at the end of cooking will further enrich the taste of the dish.

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

Dessert options

The easiest and fastest way to make chocolate sauce is using cocoa powder and water. To do this you will need 35 g of cocoa powder, 125 ml of water, 150 g of sugar, a pinch of vanillin.

Pour warm water into a saucepan and add cocoa powder. Place over moderate heat and, stirring constantly, bring the mixture until smooth. Gradually, while continuing to stir, add sugar. At the end of cooking, add vanillin.

This sauce is served hot or cold. Place the remaining treat in a glass bowl. Place in the refrigerator or just in a cool place. There are no easily perishable components in it, and it can be stored for quite a long time.

Chocolate cocoa sauce (milk recipe)

Prepare:

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

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

Dark chocolate sauce

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

Chocolate sauce "Rich"

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

Break the chocolate and butter into small pieces. Place all ingredients in a saucepan and place over low heat. The sauce must be stirred constantly. When the mass has become homogeneous, the sauce is ready for use.

Corn flour 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 simmer over low heat for a couple of minutes. Then remove from the stove and add butter to the mixture. Stir well, add essence and cream and stir until the mixture is smooth. The sauce is served warm.

Chocolate sauce with condensed milk

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

Break the chocolate into pieces and melt it, add butter. Stir. Add cocoa and stir until lumps are completely dissolved. Add condensed milk and milk. Stir thoroughly. You need to mix all the ingredients until the mixture has cooled. It is ideal to do this in a water bath.

Chocolate sauce with banana

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

Bring water to a boil in a saucepan and add cocoa powder. 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 it with the sauce.

Meat with chocolate flavor

Latin American cooks know well how to prepare chocolate sauce for meat. It’s not surprising, since South America 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 cloves Garlic
100 ml Vegetable oil (preferably olive)
1 piece Carnation
1 piece 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 (better reed)

Step by step recipe

Peel the peppers and remove the seeds. Chop the onion and garlic cloves. Pour oil into a frying pan, heat it, add vegetables. Fry over moderate heat, stirring several times. Add water, salt, spices and herbs, and simmer the mixture for about 10 minutes.

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

Cool the mixture, place it in a blender and bring to a homogeneous 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 cups sour cream.

Rub the poultry carcass (turkey, chicken) or pork with your favorite spices and bake in the oven, placing a tray under the grill. When the dish is cooked, pour the resulting sauce from the pan into a saucepan, add wine, sour cream mixed with cocoa, and cook this mixture over moderate heat until its quantity is reduced by half.

Before serving, pour the sauce over the meat dish or serve the gravy separately.

Very simple sauce

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

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

Your own recipe

When creating the sauce, consider your own taste preferences. If the treat made with cocoa powder doesn't seem very flavorful, add a little melted dark chocolate and the sauce will take on a more pronounced chocolate flavor. Fans of risky flavors can add a little hot pepper to the dessert version of chocolate sauce. Experiment with spices, dairy additives and alcoholic fillers and perhaps you will develop your own chocolate sauce recipe.

Chocolate pancake sauce is a transformable sauce. Why? The fact is that when warm it has a pleasant enveloping thickness, reminiscent of condensed milk in consistency. If you put this sauce in the refrigerator (where it should be stored between uses), then, as it cools, it will harden and become a real chocolate spread, which is perfect for spreading it on pieces of bread or sweet crackers.

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

Cooking method:

Pour cocoa into a deep bowl that is convenient for mixing.
Separately, bring water mixed with invert syrup or honey to a boil.
Pour boiling water over cocoa, stirring the mixture.
The mass should be smooth without lumps.
Then add 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, 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 curdle.
The sauce should be completely homogeneous and smooth.
Use it immediately or pour it into a container and store it in the refrigerator for a week.

Chocolate sauce for pancakes and more

Ingredients:

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

Preparation:

Added a spoonful of cocoa.
The recipe suggested adding cocoa at the end.
The first time I did this, but I didn’t like it because it was difficult to stir the cocoa without getting a lot of 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 deep bowl. Separately, bring water mixed with honey to a boil. Pour boiling water over cocoa, stirring the mixture. The mass should be without lumps
Add heated cream to the sauce. Stir
Add chocolate. It should melt under high temperature
The sauce should be homogeneous and smooth
The chocolate sauce should 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 tbsp.
sugar – 75 gr. (3 tbsp)
milk - 150 ml
butter - 20 gr.
water - 100 ml
starch - 1 tbsp.
vanillin - 1 gr.
cinnamon (ground) - 1 gr. (on the tip of a knife)

Cooking method:

Mix 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.
Dilute the starch in cold milk and add it into the chocolate mixture in a thin stream (with constant stirring).
Wait for the sauce to boil and simmer for a few more seconds, remove from heat and cool.
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:

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

Chocolate sauce with condensed milk

Ingredients:

chocolate (preferably dark) - 50 gr.
condensed milk - 150 ml
butter – 1 tbsp. (20 gr.)
milk – 80 ml
cocoa powder – 1.5 tbsp.

Cooking method:

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

Chocolate sauce

If you and your family are chocolate lovers, then chocolate sauce 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 doubles);
butter – 30 grams;
vanillin - on the tip of a knife.

Cooking method:

You need to break the chocolate into pieces, cut the butter (don’t forget to keep it in the refrigerator first, or better yet, in the freezer). Place this in a saucepan and place in a water bath over low heat, stirring constantly.
When all the ingredients have melted and are completely mixed, the chocolate dressing for the pancakes will be ready.
Serve warm chocolate pancake sauce with prepared pancakes. The sauce is very simple to prepare, but adds a “zest” to ordinary pancakes.

Thick chocolate sauce

Thick chocolate sauce is perfect for drawing chocolate inscriptions and patterns on the 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 making chocolate sauce according to my recipe - I’m sure you’ll like 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 chocolate and butter in a water bath. It is very important not to overheat! Therefore, as soon as the butter melts, immediately remove the saucepan from the water bath.
Stir vigorously until the chocolate begins to melt from the warm butter. If the chocolate does not completely melt while stirring, it is better to return it to the water bath again for 5-10 seconds, but this way it will not overheat.
Stir until smooth - you should get a thick chocolate mixture, shiny like mirror glaze.
Add 1 tablespoon with a small amount of cocoa powder to the warm chocolate mass (it is advisable to use high-quality cocoa, without fillers).
Mix everything thoroughly so that there are no lumps left. Add condensed milk and mix again.
Condensed milk should be taken uncooked, it must be of high quality, without vegetable fats. Add cream - fat content of at least 30%.
Stir to bring the mixture until smooth. The result will be a thick sauce - it will not spread or harden in the cold.
At this point you can finish cooking and use the thick chocolate sauce to apply patterns and designs.
In order to draw, you need to pour it into a pastry syringe or bag. The design is easy to apply and holds its shape well.
It needs the consistency of a sauce; just add boiled and pre-cooled milk to the chocolate mixture.
Add milk gradually, 1 teaspoon at a time, stirring until smooth. The resulting chocolate sauce is great for pancakes with sweet fillings.
A very tasty combination with fruit fillings, especially bananas. You can serve the sauce immediately after preparation.

Chocolate sauce simple recipe

Ingredients:

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

Cooking method:

Melt the butter and chocolate in a water bath.
To avoid overheating, I removed the pot of boiling water from the stove. Mixed it up.
Added a spoonful of cocoa.
I thought it was better to add it earlier, before the cream, when the mixture is still thick. This made stirring it much easier.
Added condensed milk to the chocolate-butter mixture.
Stirred it. I poured out half the cream. Mixed again.
Pour in the remaining cream a little at a time and bring the mixture until smooth.
The sauce turns out to be quite thick, does not spread, but does not harden in the cold.
That's all - the chocolate sauce for pancakes, fruit, ice cream or just a bun is ready.

Classic chocolate sauce for pancakes

Ingredients:

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

Preparation:

Melt the butter and chocolate in a water bath.
To avoid overheating, I removed the pot of boiling water from the stove. Mixed it up.
Added a spoonful of cocoa.
The recipe suggested adding cocoa at the end. The first time I did this, but I didn’t like it because it was difficult to stir the cocoa without getting a lot of small lumps.
I thought it was better to add it earlier, before the cream, when the mixture is still thick.
This made stirring it much easier.
Added condensed milk to the chocolate-butter mixture.
Stirred it. I poured out half the cream. Mixed again.
Pour in the remaining cream a little at a time and bring the mixture until smooth.
The sauce turns out to be quite thick, does not spread, but does not harden in the cold.
That's all - the chocolate sauce for pancakes, fruit, ice cream or just a bun is ready.

Classic chocolate sauce simple

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

Ingredients:

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

Cooking method:

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

You need to use the chocolate sauce right away, as it will thicken as it cools. It’s a pleasure to finish this amazing delicacy with a spoon, but to use it as a sauce, you will need to reheat it. To give the delicacy a pleasant milky-creamy note or simply replace the cream that you don’t always have on hand, prepare it with condensed milk.

Homemade chocolate sauce with condensed milk

Since it contains condensed milk, it is better to prepare the sauce with dark chocolate.

Ingredients:

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

Cooking method:

In a water bath, melt the chocolate broken into slices and immediately add the butter. Mix everything.
Add cocoa and stir again until the lumps are completely separated. It’s easier to do this in a hot, thick mixture than after adding liquid ingredients, so don’t put the cocoa aside until the end of cooking.
Now pour in the condensed milk, stir again, then the milk and stir again. Since we are working with a thick sauce, which should not be whipped with a mixer, stirring and making the consistency uniform is necessary after adding each new ingredient.
Remove the sauce from the water bath and pour it over the pancakes. Bon appetit!

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

Chocolate sauce for pancakes with condensed milk

Ingredients:

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

Cooking method:

Melt the butter and chocolate in a water bath. To avoid overheating, I removed the pot of boiling water from the stove. Mixed it up. Added a spoonful of cocoa.
The recipe suggested adding cocoa at the end. The first time I did this, but I didn’t like it because it was difficult to stir the cocoa without getting a lot of small lumps.
I thought it was better to add it earlier, before the cream, when the mixture is still thick. This made stirring it much easier. Added condensed milk to the chocolate-butter mixture.
Stirred it. I poured out half the cream. Mixed again. Pour in the remaining cream a little at a time and bring the mixture until smooth.
The sauce turns out to be quite thick, does not spread, but does not harden in the cold.
That's all - the chocolate sauce for pancakes, fruit, ice cream or just a bun is ready.

Ingredients:

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

For the chocolate sauce:

60 g dark chocolate
150 ml milk
1 tbsp cocoa powder
1 tbsp flour
1 tbsp sugar

Preparation:

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

Chocolate cocoa sauce

You can make chocolate sauce not only from cocoa, but in different ways and from other ingredients. For example, from 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. Chocolate sauce based on dark chocolate can also be an excellent addition to meat if you cook it with onions, wine and spices.

Ingredients:

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

Cooking method:

Prepare the necessary ingredients to make sweet chocolate cocoa sauce.
Corn starch is often used instead of flour; it makes the sauce even lighter.
Grind the yolks with sugar
Add cocoa and flour to this mixture and mix.
Pour in hot milk and stir until the lumps are almost completely dissolved.
Then put the mixture on low heat
Bring to a boil with constant stirring
You should not boil for a long time so that foam does not form on the walls of the dish, as this will significantly spoil the taste of the dish.
When the sauce thickens, it’s time to remove it from the heat.
Next, strain it through a sieve or beat it with a mixer (or beat it 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 the prepared chocolate cocoa sauce in the refrigerator for a short time; it is better to use it within 24 hours.