Chocolate topping - cooking recipes. Toppings for ice cream

Any dessert will be even more delicious, if you decorate it with a sauce. 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 - recipe with cocoa

At home, topping with a rich taste of chocolate can be prepared on the basis of cocoa. The sequence of preparation of this thick sauce is as follows:

1. In a saucepan with a thick bottom, cocoa must be combined in the form of powder (95 g), sugar powder (150 g), vanilla sugar (1½ tsp) and cornstarch (1 tsp with a slide). It is recommended to add a pinch of salt.
2. All dry ingredients are thoroughly mixed and poured into water (375 ml).
3. The pan is set on a small fire, the mass is brought to a boil and cooked over 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 flavor and flavor fruit salads, to decorate cocktails, ice cream, pancakes, waffles, decorating cakes, etc.

Bitter chocolate topping

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

For cooking topping at home, you need:

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

Store the topping in a glass container. After a while it can thicken strongly, then it will just have to be heated before use in a water bath.

A chocolate topping recipe for a cake

Topping is widely used to decorate any dessert and baked goods, and not just for ice cream. However, the same cherry sauce is often served to meat dishes. But chocolate topping can be an excellent alternative to glaze and used to finalize the cake.

Chocolate topping for cake and brownies is prepared in this order:

1. Bitter chocolate with a content of cocoa from 60% to 75% grind into small pieces.
2. Prepare 380 ml (1 cup) of condensed milk and vanilla extract.
3. In a saucepan with a thick bottom, pour the condensed milk, add the chocolate and ½ teaspoon of vanilla extract.
4. While stirring constantly, heat the mixture over low heat until the chocolate melts, and then continue to cook until a fairly thick, uniform mass is obtained.
5. Pour hot topping on top of the cake, spread evenly over the surface, level with a spatula.

Toppings for ice cream

Not 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 obtain topping, all the ingredients are mixed in a saucepan with a thick bottom, and then cooked on a small fire until the desired consistency. As cooling the topping gets a more dense consistency, so use it preferably immediately after cooking.

It is very easy at home to prepare berry topping, for example, from raspberries, strawberries or cherries. To do this, 300 g of berries are ground, remove pits if necessary, spread in a saucepan and cover with sugar (100 g). Now they need to cook on medium heat until the syrup thickens. To obtain topping hot berries, along with syrup, are grinded through a fine sieve. If necessary, the sauce is boiled again on a small fire.