Chocolate sauce for ice cream
Votes: 1
Time: 30 min.
Complexity: easily
Quantity: 2 tbsp.
Complexity: easily
Quantity: 2 tbsp.
A homemade chocolate sauce recipe. The sauce is very easy to make and consists of heavy cream, butter, cane sugar, syrup, chocolate, and cocoa powder. Serve as a topping for ice cream, pancakes, crepes, or various desserts.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup heavy cream
- 4 tbsp (60 g) unsalted butter
- 1/3 cup light brown sugar
- 1/3 cup light corn syrup
- A pinch of coarse salt
- 225 g dark or semi-sweet chocolate (or a mixture of both), chopped
- 1/4 cup unsweetened cocoa powder
- 1 tbsp vanilla extract
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Recipes with similar ingredients: cocoa, dark chocolate, semi-sweet chocolate, vanilla extract, brown sugar, corn syrup, syrup, cream
Cooking the dish according to the recipe:
- In a saucepan, combine heavy cream, butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat, stirring constantly.
Add the chocolate and cocoa powder, reduce heat to low and cook, stirring, for 1-2 minutes, until the chocolate is melted and the sauce is smooth. - Add vanilla extract. Cool for 10 minutes before serving. To store, cool completely, cover, and refrigerate. The sauce can be stored this way for up to 2 weeks. Preheat before serving.
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