Chocolate Sauce Recipe for Plating, Dipping & Drizzling | DessArts (2024)

FAQs

How to make chocolate sauce more runny? ›

To thin melted chocolate, add a small amount of neutral oil, like vegetable oil or cocoa butter, stirring gently until it reaches the desired consistency. Melt slowly to avoid overheating, and keep water out to prevent the chocolate from seizing.

Refrigerate the ganache.

Chocolate ganache becomes thicker the longer it cools. It takes chocolate ganache a couple of hours to fully cool at room temperature. The chocolate ganache will become extra thick if you place it in the fridge for 30 minutes to 1 hour.

What is chocolate sauce made of? There are different ways to make it, but this recipe is made with butter, heavy cream, light corn syrup, and bittersweet chocolate.

Fruit: Strawberries, bananas, oranges, kiwi, pineapple, raspberries, blueberries, apple slices, cherries, grapes, and dried fruit like apricots. Pastries: Waffles, pancakes, churros, doughnuts, croissants, and marshmallows. Biscuits and Cookies: Shortbread, digestives, gingerbread, and ladyfingers.

Chocolate seizes when it comes into contact with even a small amount of liquid or moisture during the melting process. This is because the water causes the sugar in the chocolate to dissolve and then form a syrup, which binds the cocoa particles together, creating a grainy, thick, and clumpy texture.

Add in butter for a richer melted chocolate.

For dipping sauces, try adding in butter with your melted chocolate. To do so, remove butter from the refrigerator, letting it soften for an hour or so until it approaches room temperature.

The ideal chocolate for melting and dipping is called "couverture" chocolate. (Find it here and here.) Couverture chocolate has a higher ratio of cocoa butter to cocoa, which helps it melt more smoothly. If you can't find couverture, use the best quality chocolate that you can find.

You can keep melted chocolate from returning to a solid by maintaining it at a temperature between 88 and 90 F, according to Michigan State University. This is too cool for it to burn, but isn't warm enough for it to harden.

It's safe to store chocolate syrup in the pantry for two to three years. After it's opened, however, move the chocolate syrup to the refrigerator, where it should remain safe to consume for up to six months. Visible mold or separation or a rancid smell are all indicators of chocolate syrup that has spoiled.

What's the difference between chocolate sauce and chocolate fudge? ›

The main difference is the texture. Hot fudge is thicker and more rich while chocolate sauce is thinner and more pourable. Chocolate sauce stays sauce in the refrigerator, while hot fudge gets cold and thick…like fudge.

These terms are often used interchangeably. Technically, chocolate syrup is usually made with water and without added fat, whereas chocolate sauce usually includes some kind of fat (milk, butter, cream, etc.). Both terms refer to pourable chocolate sauce that's thinner than hot fudge.

Gently press the filling, bottom side down, into the melted chocolate until the top is level with the chocolate's surface. Then, pull a thin layer of chocolate over the filling with the dipping fork. Using the fork, lift the filling and then gently tap the fork against the chocolate surface repeatedly.

Seized or grainy chocolate.

Even the tiniest bit of water in your bowl or on your spoon can cause this. THE FIX: Add 1 Tablespoon scalding hot cream or melted butter. Whisk vigorously. If necessary, return to low heat to continue melting.

Choosing your chocolate

Chocolate melts faster the higher the percentage of cocoa butter and fat, so dark chocolate melts the fastest. Once melted, it's glossy and has a good viscosity. Good-quality dark chocolate with no less than 70 per cent cocoa solids will leave you with a darker, richer flavour.

Water works just fine. Add a little bit at a time and stir until combined if you want it thinner, add more water. 1 Table spoon of Milk and 1 Table spoon sour cream to a half a jar (13 oz) of Nutella. It will not weaken the chocolate flavor, it actually enhances the flavor.

Store in refrigerator for up to 2 weeks. If the sauce is too thick out of the refrigerator, heat in microwave to thin.

All-purpose flour: You can thicken sauces with all-purpose wheat flour. For every tablespoon of cornstarch, use three tablespoons of flour. Combine raw flour with cold water in a small bowl to form a paste, then add it into the sauce as it's simmering.