What could be tastier than a portion of ice cream drenched in chocolate sauce! But unfortunately, store topping does not differ in useful composition. However, chocolate syrup can be prepared at home without the addition of preservatives or flavor enhancers. Cocoa recipes are presented in our article. Here we’ll show you how to make chocolate bar sauce and instant coffee syrup with cocoa.
Chocolate syrup for ice cream
Chocolate syrup perfectly complements the taste of any sweet dish: from fruit salad to gourmet whipped cream dessert. And they can decorate cakes, pastries and other confectionery. According to the traditional recipe, chocolate syrup is made from cocoa. But many housewives here have shown their imagination, thanks to which there are new options for fragrant topping with the taste of chocolate.
How to make chocolate syrup based on cocoa powder can be found in the following step-by-step instructions:
- Sift cocoa powder of good quality (70 g) to get rid of all lumps.
- Pour a glass of water (240 ml) into a non-stick saucepan and pour the sifted cocoa.
- Put the stewpan on the fire and bring the water from the cocoa to a boil.
- As soon as the mass boils, pour sugar (300 g) into the stewpan, add a pinch of salt and vanillin (1 teaspoon).
- Cook cocoa for 3 minutes until sugar dissolves and the mass begins to thicken.
- Pour the syrup from the saucepan into a suitable dish.
You can store chocolate topping in the refrigerator for up to 1 month.
Cocoa Chocolate Syrup Recipe
To prepare thick chocolate cocoa syrup, starch is added to it. This does not affect the taste of the dish.
Chocolate syrup is prepared step by step as follows:
- Cocoa (65 g), powdered sugar 100 g, starch (1 teaspoon with a hill), a pinch of salt are mixed in a stewpan.
- All ingredients are mixed and poured with water (250 ml).
- The stewpan is sent to medium heat. Its contents are brought to a boil and cooked for another 2 minutes.
- As soon as the syrup begins to thicken, it is removed from the heat and 1 teaspoon of vanilla extract is added to the chocolate mass.
- The finished syrup is poured into a jar, cooled and stored in the refrigerator. 300 ml of syrup are obtained from the indicated amount of ingredients.
Chocolate syrup with coffee aroma
This saturated, moderately thick syrup has chocolate as the main flavor, but it is very subtly shaded by the aroma of freshly brewed coffee and vanilla. Chocolate syrup according to this recipe is prepared in the following sequence:
- In a stewpan with a thick bottom, thoroughly mix the dry ingredients: cocoa (2 tbsp. Tablespoons), brown sugar (300 g), salt (0.5 teaspoons).
- Pour water (50 ml), brewed coffee (150 ml), vanilla extract (1 tablespoon) into the dry mass.
- Stir all the ingredients together and finally add some milk chocolate (25 g).
- Put the stewpan on the fire and bring the mass to a boil. Do not stop stirring and make sure that the sauce does not burn.
- 2 minutes after boiling, the finished chocolate syrup can be removed from the heat. Immediately after this, it must be poured into a clean jar and cool.
Such topping can be stored in a sterile container for several weeks. If after some time it thickens, it can be easily melted in a water bath.
Chocolate bar chocolate syrup
To make chocolate syrup, you first need to boil sugar. To do this, pour water (100 ml) into the stewpan and add 3 tablespoons of sugar to it. When it dissolves, the stewpan is removed from the fire. But that's not all, because we need to learn how to make chocolate syrup. To prepare it, add 150 g of chocolate broken into pieces into sugar syrup, and then butter (25 g) sliced into pieces. When the mass becomes glossy and uniform, you can add cream (50 ml) and vanilla extract (1 teaspoon) to it. The main disadvantage of this sauce is that it thickens very quickly. Therefore, for serving next time, it will have to be heated in a water bath.
Chocolate syrup: recipe for soaking biscuit
Chocolate syrup can be used not only for decorating and improving the taste of desserts and confectionery, but also for impregnation of biscuit cakes. But for this purpose it is prepared according to a different recipe.
Chocolate syrup for impregnating biscuit cake layers for cake is made in this order.
- Cooking a water bath. To do this, put on a fire a large pot of water. As soon as it heats up, a smaller diameter container should be installed in the large pan. In it we will cook.
- In a second, small pan, cut the butter into small cubes (100 g), pour a tablespoon of sifted cocoa in the form of a powder, and pour the condensed milk (150 ml).
- With constant stirring, heat the mass well, so that it becomes a homogeneous consistency, and immediately remove the pan from the water bath.
- The syrup should be cooled a little and you can begin to impregnate the cakes. It is advisable that they are still warm.
Unused topping can be stored in the refrigerator for up to 1 week.