SAEDNEWS: Chocolate sauce is a popular and widely used sauce worldwide. It is usually not eaten on its own and is mainly used to enhance the flavor and appearance of desserts and pastries.
Chocolate sauce is one of the most widely used and popular sauces around the world, prepared with a variety of recipes. It is usually not consumed on its own and is mainly used for decorating different kinds of desserts and pastries. Chocolate sauce enhances the flavor of desserts and sweets and is also commonly used as a decorative glaze. Because it is made with cocoa, it typically has a brown color; however, white chocolate can also be used to prepare this sauce. The flavor of this recipe is slightly sweet, but you can reduce the amount of sugar to adjust the taste to your preference.
Gelatin powder: 9 g
Chocolate: 25 g
Sugar: 230 g
Cold water: 3 tablespoons
Cocoa powder: 30 g
Breakfast cream (heavy cream): 130 g
Water: 130 g
First, sprinkle the gelatin over 3 tablespoons of cold water and let it bloom. Then place a kettle on the heat and set the bowl of gelatin over the steam, stirring until the gelatin becomes transparent and melts using the double-boiler method. Alternatively, you can microwave it for 1 minute.
Pour the sugar and 130 g of water into a saucepan and place it over heat until the sugar dissolves completely. Do not stir the mixture. If the sugar gathers in the center of the pan, gently move it using a wooden spoon or spatula. After about 10 minutes, when the syrup thickens, add the sifted cocoa powder. Stir well until the mixture becomes smooth and all cocoa lumps dissolve. Continue stirring for a few minutes until fully combined.
Warm the breakfast cream slightly in the microwave or over steam, then add it to the mixture. Allow the sauce to simmer for about 10 minutes until it thickens.
After 10 minutes, add the prepared gelatin to the sauce and stir well. Remove from heat, strain the mixture through a sieve, then add the chocolate and stir until it melts completely. Let the sauce rest at room temperature for 30 minutes, then pour it over your cake. Enjoy.
Make sure the sauce reaches room temperature before using; if it is too hot, it may melt the cream layer under the cake.
If you only want to cover the top of the cake, you can halve the ingredients.
Always warm the cream before adding it to the mixture.
Strain the sauce to remove any remaining cocoa lumps.
Cocoa powder: 3 tablespoons
Breakfast cream: 3 tablespoons
Gelatin powder: 2 tablespoons
Cold water: 3 tablespoons
Sugar: 1 cup
Water: ⅔ cup
Combine the gelatin powder with 3 tablespoons of cold water in a small bowl or glass and place it over steam to melt using the double-boiler method. In another small bowl, warm the breakfast cream over steam until it becomes runny.
Pour the sugar and ⅔ cup of water into a saucepan and place it over medium heat. Without stirring, allow the sugar to gradually dissolve in the water. If the sugar collects in the center of the pan, gently stir it with a spoon. After about 10 minutes, the syrup will boil and become clear.
Add the cocoa powder to the sugar syrup and whisk quickly with a hand whisk or spatula so the cocoa dissolves completely without forming lumps. Then add the warmed cream and stir rapidly until all ingredients are well combined. Five minutes after the sauce starts boiling, turn off the heat and add the melted gelatin, stirring again.
Finally, strain the sauce through a very fine sieve to remove any undissolved sugar, gelatin, or cocoa particles. Your glossy chocolate sauce is now ready to use.
