Chocolate topping - recipes. Ice cream toppings

Any dessert will become even tastier if you decorate it with sauce on top. And chocolate topping is a classic for ice cream. There are several variations of its preparation at home, some of which are presented in our article.

Chocolate Topping - Cocoa Recipe

At home, topping with a rich chocolate flavor can be prepared based on cocoa. The cooking sequence for this thick sauce is as follows:

1. In a pan with a thick bottom, you need to combine cocoa in the form of a powder (95 g), powdered sugar (150 g), vanilla sugar (1½ teaspoons) and corn starch (1 teaspoon with a hill). It is recommended to add a pinch of salt here.
2. All dry ingredients are thoroughly mixed and poured with water (375 ml).
3. The pan is set on a small fire, the mass is brought to a boil and cooked on a small fire for about 3 minutes, until it begins to thicken. It is important to constantly stir the sauce so that it does not burn.
4. Hot chocolate topping is poured into a sterilized jar and stored in the refrigerator for up to 1 month.

Home topping can be used to add taste and aroma to fruit salads, to decorate cocktails, ice cream, crepes, waffles, decorate cakes, etc.

Dark Chocolate Topping

In catering establishments, the composition of various sauces includes far from the most healthy and natural ingredients. But at home, chocolate topping can be made from proven products, including real chocolate.

To prepare topping at home, you must:

1. Pour a little water (60 ml) into a stewpan with a thick bottom and pour 15 g of sugar.
2. Once the sugar has dissolved, add the pieces of chocolate (85 g) and butter (15 g) to the resulting syrup.
3. Constantly mixing, achieve complete dissolution of the chocolate, bring to a boil, but do not boil.
4. Remove topping from the heat and add 50 ml of cream and a few drops of vanilla extract.

Store topping in a glass container. After a while, it can become very thick, then it just needs to be heated in a water bath before use.

Chocolate Topping Cake Recipe

Topping is widely used for decorating any desserts and pastries, and not just for ice cream. However, the same cherry sauce is often served with meat dishes. But chocolate topping can be a great alternative to glaze and used for the final decoration of the cake.

Chocolate topping for cake and brownie is prepared in the following sequence:

1. Grind dark chocolate with cocoa content from 60% to 75% into small pieces.
2. Prepare 380 ml (1 can) of condensed milk and vanilla extract.
3. Pour the condensed milk into a pan with a thick bottom, add chocolate and ½ teaspoon of vanilla extract.
4. Constantly stirring, heat the mixture over low heat until the chocolate melts, and then continue to cook until a sufficiently thick homogeneous mass is obtained.
5. Pour hot topping on top of the cake, spread evenly on the surface, level with a spatula.

Ice cream toppings

No less popular along with chocolate is caramel topping. For its preparation, sugar (90 g), cream (60 ml), corn syrup (30 ml) and butter (20 g) are used. To get topping, all the ingredients are mixed in a saucepan with a thick bottom, and then cook on low heat until the desired consistency. As the topping cools down, it acquires a thicker consistency, so it is advisable to use it immediately after cooking.

It is very easy to make berry topping at home, for example, from raspberries, strawberries or cherries. To do this, 300 g of berries are crushed, seeds are removed if necessary, laid out in a saucepan and covered with granulated sugar (100 g). Now they need to be cooked over medium heat until the syrup thickens. To obtain topping, hot berries are ground together with syrup through a fine sieve. If necessary, boil the sauce again over low heat.