How to make chocolate syrup for pancakes. Chocolate sauce. Chocolate sauce with condensed milk

It is eaten on its own, rubbed and added to desserts, some use chocolate as a bite. But the most delicious and versatile way to spice up another dish with your favorite treat is chocolate sauce. This is something more than chocolate heated over a fire. Such a dish should be based on milk fat - or so that the product turns out to be silky and does not freeze into a solid substance every time after cooling.

To make chocolate sauce, you need good chocolate. It is real chocolate from, bitter and slightly tart, that will become an excellent basis for any topping. For those who do not eat dark chocolate, you can make an exception and prepare a dish of milk and even white chocolate, there are a lot of recipes, but still the meaning of the dish will be lost. Having melted the bitter tile in a water bath in a saucepan, they pour it into liquid chocolate and pour it (sometimes vanilla). After stirring the ingredients, you need to introduce the butter and wait until it melts and merges with the bulk of the product. Everything is kneaded and spices and alcohol are added to the already prepared chocolate sauce. Some like chocolate with pepper, some like chocolate, some like berry flavor. Chefs have a recipe for every taste.

Chocolate cocoa sauce is a French classic. Here it was cooked, it seems, always. Any desserts under such gravy will become much tastier and more refined. It is prepared simply, you do not need a lot of products, the necessary ingredients are always at hand. Cupcakes, cakes, pies, profiteroles are glazed with cocoa-based chocolate sauce. Chocolate ice cream with chocolate sauce is also a classic dessert. The topping is very easy to prepare, you just need to mix dry cocoa with sugar, pour over and boil the mixture. Add the butter to the boiling water and stir until the butter melts and dissolves in the milk mixture. This is the easiest and fastest cocoa-based chocolate sauce recipe. All the components of a delicious dish are usually found in every kitchen. You can always add some spices or fruits to your taste.

What do they eat with

Chocolate sauce can be used in absolutely all desserts. It is eaten with cakes, and with ice cream, and with pancakes, and even with meat! The Belgian recipe for pork ribs with chocolate-beer sauce has gained popularity among gourmets. The combination is rather strange, but it turns out tasty and unusual. At the same time, both chocolate and the taste of meat are felt. To prepare such a sauce and marinate meat in it, you need to take melted chocolate, beer, spices to taste, vegetable oil and cream with water. Mix everything and put in the refrigerator for a couple of hours. And then meat is put into this mixture and marinated there, too, for about 2-3 hours.

But the previous recipe is a gourmet menu, in a more classic version, chocolate toppings are often eaten with pancakes. For pancakes, the classic preparation of liquid chocolate is used - a solid black bar is crumbled into a mixture of water and cream and simmered on fire for about 20 minutes after boiling. Served to the table in a hot unthickened form. Practically, this is a recipe for ganache - a creamy chocolate sauce from French cuisine. They are not poured over desserts as a topping, they are used as a layer on cakes or, if the consistency of ganache is very thick, it is the basis for homemade candy truffles.

Chocolate sauce is also eaten with many fruits. Fruit fondue has been in gastronomic fashion for many years. Pieces of ripe dense fruits and berries are pricked on forks and dipped in boiling chocolate. This is an incredibly tasty delicacy, moreover, it is also healthy. If the topping is made from dark chocolate, and fondue is used as the basis, then such a dessert does not have many calories. Banana-chocolate fondue in this regard is much higher in calories.

Many pastry chefs like to use the fruity chocolate flavor in their desserts, so they make a chocolate cherry sauce. Based on chocolate and fresh or frozen berries, this topping has a refreshing tart base and will appeal to those who do not like sugary-sweet flavors. Usually, fresh cherry syrup is added before the chocolate is added so as not to use artificial acidifiers. Although it emphasizes the taste of chocolate quite well and does not allow it to manifest itself with sugar alone. The bitter-sour taste of such a gravy will be an excellent addition to cottage cheese dishes, pancakes, cakes and muffins. You can top them with vanilla ice cream. Very unusual, in fusion style, you can feel the taste of chocolate and cherry sauce in a duet with ginger ice cream.

Ready-made chocolate sauce can be bought at the store. Today, the assortment of many brands includes toppings, chocolate-based creams, chocolate sauces. They are eaten both cold and warm, used in the preparation of cakes and as independent desserts.

Asturian chocolate sauce

Another use for liquid chocolate was invented by the Spaniards. In the province of Asturias, delicious sea fish has long been cooked in a gravy that resembles a cross between chocolate mousse and. The fish is stewed in chocolate mass and served with it.

The recipe for making a small one in chocolate sauce is not at all complicated:

You can use the carcass of both fresh and frozen perch, the taste will not change from this. It is cut into several convenient portioned pieces, salted and sprinkled with spices, and then marinated in this mixture for 15 minutes.
Finely chopped fried in melted butter until golden. Then this frying should be covered with 1 tablespoon of flour, mixed and continued to fry until a homogeneous consistency.
White chocolate (1 bar) must be crushed as much as possible, you can grate it. Then add to the onion-flour mixture and stir until smooth.
Pour crushed cloves to taste into the resulting sauce, pour 100 grams of boiling water and 100 grams of dry white wine. Mix everything and simmer on fire for 15 minutes.
Put the fish into the boiling mass, simmer for another 15 minutes. After the pieces of fish, you need to turn over and add chopped ones to the mixture, simmer everything together until the fish is ready.

The fish is served to the table along with white, which, like the fish, is topped with chocolate sauce. The taste of such food is very refined, most connoisseurs of fish will like it, since chocolate does not spoil its taste at all, but, on the contrary, emphasizes it very gently and delicately.

famous chocolate sauce

In cooking, there are recipes for beginners, recipes that appear on the crest of a fashion for a particular product, and recipes for classic cuisine. They become classics when practically no one needs to tell how the dish is prepared - you pronounce the name, and it becomes clear to everyone that it is incredibly tasty. Jamie Oliver's famous chocolate sauce has long been the most replicated in recipe sections on the Internet. More precisely, the author prepares not only a cream based on chocolate, but also the cake itself, it turns out incredibly tasty. A feature of Jamie Oliver's chocolate cake sauce is almond flakes and berry notes in the composition.

Another well-known option is a vegan natural chocolate-based sauce. It is made from almond or coconut milk and. The composition is completely natural, the sauce turns out to be very tasty, it can be eaten even by those groups of people for whom ordinary chocolate is undesirable for health reasons. In this recipe, dates are whipped with selected milk in a blender until smooth, then this mass is boiled and cocoa is added to it. There is no sugar in the recipe. Based on this chocolate cream, you can make pudding, jelly and many other desserts that are healthy and are allowed for use on many diets.

Chocolate sauce is one of the most versatile types of dressing for sweet dessert dishes, and even meat and fish dishes. of this product is very high, but the taste after it is indescribable. Sometimes you can afford such desserts to give your taste buds a feast and give your body a boost of endorphins.

chocolate sauce… as soon as we hear this name, we already want to taste it. Desserts with it are fabulously delicious: it will make your pancakes, ice cream, cakes, cottage cheese and casseroles, soufflés and waffles unrealistically delicious.

This sauce makes a great icing, topping, and sweet gravy. Under it, children will eat even what they usually refuse.

Benefit: gives happiness and mood

Contraindications: intolerance to components or a significant percentage of excess weight.

How to apply 1) pour the dessert 2) fill the gravy boat with sauce

How to store: in the refrigerator no more than 2-3 days

Little secret:

To reduce the overall calorie content of a dish served with chocolate sauce, add 1/3 less sugar to it than indicated in the recipe.
the taste of the sauce will determine the quality and type of chocolate used in the preparation - choose your favorite - and you will love the sauce. It is equally good with both bitter and milk chocolate.
melting chocolate is best by breaking it into slices and placing it over a water bath
finely chopped nuts can be added to any chocolate dessert sauce, but it is better not to add raisins and cookie crumbs - they will make it coarser.
if desired, chocolate sauce can be enriched by adding a spoonful of cognac, rum or liquor into it

Shocking information: chocolate sauce is served not only with sweet dessert dishes, but also with vegetable and meat dishes. These specially prepared sauces (from the recipes below) bring out the flavor of steaks and chops to a stunning new level of flavor. This menu is preferred by gourmets, but no one will stop you from experimenting in the kitchen - what if you really like it?

Chocolate sauce for desserts

Prepare:

chocolate - 100 gr.
cocoa powder - 2 tbsp
sugar - 75 gr. (3 tablespoons)
milk - 150 ml
butter - 20 gr.
water - 100 ml
starch - 1 tbsp.
vanillin - 1 gr.
cinnamon (ground) - 1 gr. (on the tip of a knife)

You need to prepare like this:

Mix sugar with cocoa, cinnamon and vanilla.
Pour in water and knead until smooth.
Slightly heat the mixture and add the butter and chocolate pieces, wait for them to dissolve.
Dilute starch in cold milk and add in a thin stream (with constant stirring) into the chocolate mixture.
Wait for the boil and sweat the sauce for a few more seconds, remove from heat and cool.
Serve it with any dessert.

Chocolate sauce for pancakes

Prepare:

chocolate - 100 gr.
cream (any fat content) - 50 ml
sugar - 50 gr.
vanillin - 1 gr.
water (milk) - 100 ml

You need to prepare like this:

Grind a bar of chocolate and dissolve it in a water bath. As soon as this happens, pour in the cream and mix.
Enter sugar into the mixture (when using dark chocolate, its amount can be increased by 2 times) and vanillin.
After the sugar crystals are completely dissolved, you need to pour water (or milk) into the sauce, and wait until it becomes homogeneous.
Serve this sauce immediately (you can just pour it over pancakes).

Chocolate sauce with condensed milk

Prepare:

chocolate (preferably bitter) - 50 gr.
condensed milk - 150 ml
butter - 1 tbsp. (20 gr.)
milk - 80 ml
cocoa powder - 1.5 tbsp.

Prepare it like this:

Grind a bar of chocolate and dissolve it in a water bath. Once this happens, add the pieces of butter and mix.
Pour cocoa and grind it until completely mixed with chocolate.
Pour in the condensed milk and regular milk in turn, again rub the mixture until smooth.
The sauce does not spread, but it does not freeze in a lump, but it is still better for them to immediately pour pancakes or decorate the cake.

Chocolate cocoa sauce

Prepare:

cocoa powder - 2 tbsp.
sugar - 3 tbsp.
butter -2 tbsp.
milk - 4 tbsp.

Prepare it like this:

Mix sugar and cocoa, rub with milk and boil for 1-2 minutes until the sugar crystals disperse.
Rub the pieces of butter into the chocolate sauce until a glossy surface forms. Enjoy the taste!

Chocolate sauce for ice cream and cake

Option 1 (with cream and butter):

Prepare:

chocolate - 100 gr.
cream - 50 ml
butter - 15 gr.

You need to prepare like this:

In a water bath, heat the composition until completely dissolved and turning it into a uniform gloss. You can't boil the sauce. Good both cold and hot.

Option 2 (with cream):

Prepare:

chocolate - 100 gr.
cream - 200 ml

You need to prepare like this:

Bring the cream to a boil and dissolve the pieces of broken chocolate in them. Good both cold and hot.

Option 3 (with cream and milk):

Prepare:

chocolate - 120 gr.
cream (fatty) - 120 ml
milk -120 ml
sugar - 50 gr.

You need to prepare like this:

Break the chocolate and mix all the ingredients.
In a water bath, heat the composition until completely dissolved and turning it into a uniform gloss. You can't boil the sauce. Serve hot.

Thick cocoa - sauces for pastries and desserts

Option 1 (with flour):

Prepare:

cocoa powder - 1 tbsp.
milk - 300 ml
eggs - 2 pcs.
sugar - 100 gr.
flour (wheat premium) - ½ tbsp.

Prepare it like this:

Pound the yolks and sugar, add cocoa and flour, knead until smooth.
Heat the milk and carefully fold it into the mixture.
While gradually heating the sauce, bring it to a boil (stirring constantly), but do not let it boil.
Pass the thickened hot mixture through a strainer and use as you wish - for waffles, croissants, cookies, etc.

Option 2 (with starch):

Prepare:

cocoa powder - 1 tbsp.
starch - 1 tsp
milk - 100 ml
cream - 100 ml
sugar - 1-2 tbsp.
vanillin - 1 gr.

You need to prepare like this:

Mix cocoa powder and sugar.
Heat the milk and carefully add it to the mixture, bring to a boil.
Dilute the starch in cold cream and pour into the sauce in a thin stream, add vanillin. Heat for a few seconds (do not thicken) and remove from the stove. The sauce is great both hot and cold.

Chocolate topping

Prepare:

cocoa powder - 2 tbsp.
sugar - 200 gr.
milk - 200 ml
vanillin - 1 gr.

You need to prepare like this:

Combine milk with sugar and cocoa, put on fire.
Increase the heat as the cocoa dissolves and simmer the mixture (stirring constantly) for 10 minutes. Do not reduce the fire - everything should boil.
Remove from heat and pour over pancakes, ice cream, or dessert. Can be used after cooling and stored in the refrigerator for up to a week.

Mexican chocolate sauce for meat "Mole Poblano"

This hot sauce is especially loved by men.

Prepare:

dark chocolate (good) - 200 gr.
pasilla, chipotele, ancho and mulato peppers (preferably dried) - 3 pcs.
pumpkin seeds - 50 gr.
peanuts - 100 gr.
almond nuts - 100 gr.
black pepper - 6 peas
cloves - 3 buds
star anise (anise) - a pinch
cinnamon - 1 stick
red tomatoes (medium) - 4 pcs.
green tomatoes (small) - 10 pcs.
onion - 1 head
garlic - 3 cloves
broth (chicken) - 1 liter
olive oil - 1 tbsp.
vegetable oil - 1 tbsp.
red wine vinegar - 2 tbsp.

P.S. Mexican peppers in the recipe, in their absence, are replaced by 3 sweet bell peppers and 3 hot chili (without seeds and partitions) - (preferably dried) of different types and colors.

You need to prepare like this:

If you take dried peppers, then soak them, if fresh - just remove the seeds, partitions and chop them.
Pour vegetable oil into a deep frying pan and submerge peppers, nuts, pumpkin seeds, cinnamon, anise, peppercorns and cloves. Fry this mixture and pour in the broth.
Grind the tomatoes, onion and garlic cloves in a blender. Transfer the puree to the broth and then 20 minutes over low heat.
Strain the mixture and bring the liquid to a boil.
Pour grated chocolate shavings, vinegar and olive oil into the liquid. Stir until the chocolate chips have completely melted, remove the sauce from the heat and pour it over your steaks.

Chocolate sauce for steak and barbecue

This sweet and sour sauce is more adapted to our conditions. And again he was the favorite of men.

Prepare:

bitter chocolate - 30 gr.
onion (finely chopped) - 1 tbsp. (with slide)
rosemary (leaves) - 1 tsp (or to taste)
dry white wine - 125 ml
sugar - 1 tsp
wine vinegar - 20 ml (1 tablespoon)

Prepare it like this:

Peel and very finely chop the onion. Fry it in vegetable oil.
Pour wine into the onion, followed by vinegar and sugar (wait for it to dissolve). Let the composition boil for 1-3 minutes.
Chop rosemary (dry or fresh) and add to sauce.
Evaporate the mixture until it is reduced by 1/3 of its volume.
Chop the chocolate and add it piece by piece to the sauce, dissolving them in it.
Remove the sauce from the stove and pour into a bowl or pour over the meat.

Chocolate sauce for meat "Royal"

In this sauce, the taste of chocolate is replaced by hints of garlic and spicy sharpness of spices. He is what your man needs.

Prepare:

bitter chocolate - 35 gr.
cocoa powder - 2 tbsp
premium wheat flour - 1 tbsp.
garlic - 2 cloves
onion - 1 head
red pepper (ground) - 0.5 tsp
cloves - 3 buds
nutmeg (ground) - 1/4 tsp
coriander (ground) - ¼ tsp
mustard (seeds) - 5 pcs.
vegetable oil - 1 tsp
water - 300 ml
salt - 1/2 tsp

Prepare it like this:

Pour all the spices, salt and pour 2-3 tablespoons of water into the pan.
Transfer the mixture to a blender and grind it.
Add a glass of water and bring to a boil.
In the rest of the water, dilute the flour and cocoa, add to the sauce.
Top it with broken chocolate pieces and boil until thick.

Chocolate sauce for beans and meat dishes

This sauce is good not only as an addition to meat, but also as a base for Chili con carne. Spicy, spice and salt in the recipe can be adjusted.

Prepare:

bitter chocolate - 50 gr.
onion - 1 head
tomato paste - 2 tbsp.
garlic - 1 clove
cinnamon - 1 pinch
ground coriander - 1 pinch
vegetable oil - 1-2 tbsp.
pink / allspice (ground) - to taste
Tabasco sauce - to taste
salt - a pinch

You need to prepare like this:

Chop the onion and garlic and fry in vegetable oil.
Enter the tomato paste, salt and spices, sweat the mixture for a couple of minutes.
Transfer the mixture to a blender and grind it.
Melt the chocolate and add to the sauce, along with Tabasco sauce (it can be replaced or combined with chili sauce).

Bring the sauce to the maximum uniformity and serve it.

Chocolate cocoa sauce can be easily prepared at home in just 10 minutes. Use it to drizzle pancakes, ice cream, brownies, cakes, puddings.

Recently, sauces have become popular for almost any dish, not counting all kinds of salad dressings. But how often do we pamper ourselves with everyone's favorite homemade chocolate sauce? But desserts with its use have always been to everyone's liking. Of course, various delicacies such as cakes, soufflés or various ice creams are good as an independent dish, but in combination with chocolate sauce, they can turn an ordinary dessert into a masterpiece of culinary art. Chocolate sauce does not contain animal products such as butter or cow's milk cream. This increases its shelf life even in the home refrigerator. The sauce brewed according to this recipe is not inferior in taste to sauces that are sold in supermarkets.

Recipe Information

Cooking method: cooking .

Total cooking time: 10 min.

Ingredients:

cocoa powder - about 35 g
water - 125 ml
granulated sugar -150 g
a pinch of vanillin or vanilla sugar.

Cooking

Note to the owner:

If you add 1 tablespoon of good brandy or liquor to chocolate sauce, then its taste will be enriched with new delicious colors and aroma.

Preparation and photo: Starinskaya Lesya

Fragrant and thick, slightly viscous chocolate sauce - what could be better for pancakes? It has the same flavor as Nutella chocolate spread, but without the nuts. You can adjust the consistency yourself by simply adding a little more or less cream.

Thick chocolate sauce is perfect for drawing chocolate inscriptions and patterns on a plate. When applied through a pastry syringe, it does not spread and holds its shape well. And you can dilute it to a more liquid state and serve it with pancakes, ice cream or just a warm vanilla bun. Be sure to try my chocolate sauce recipe - I'm sure you'll love it!

Ingredients

dark chocolate 40 g
butter 15 g
condensed milk 4 tbsp. l.
cocoa powder 1 tbsp. l.
33% cream 2 tbsp. l.
boiled milk 1-3 tbsp. l.

How to make chocolate sauce for pancakes

Melt chocolate and butter in a water bath. It is very important not to overheat! Therefore, as soon as the butter melts, we immediately remove the saucepan from the water bath.
Stir vigorously so that the chocolate begins to melt from the warm butter.
If the chocolate has not completely dispersed during stirring, it is better to return it again to the water bath for 5-10 seconds, but this way it will not overheat.
Stir until smooth - you should get a thick chocolate mixture, shiny, like a mirror glaze.
Add 1 tablespoon with a small top of cocoa powder to the warm chocolate mass (it is advisable to use high-quality cocoa, without fillers). Mix everything well so that there are no lumps left.
Add condensed milk and mix again. Condensed milk should be taken unboiled, always of high quality, without vegetable fats.
We introduce cream - fat content of at least 30%.
Stir to bring the mixture to a uniform consistency.
You will get a thick sauce - it does not spread and does not harden in the cold.
At this stage, you can finish cooking and use the thick chocolate sauce to apply patterns and designs.

In order to draw, it must be poured into a pastry syringe or bag. The drawing is applied easily, keeps its shape perfectly.

It needs the consistency of a sauce, it is enough to add milk to the chocolate mixture - boiled and pre-chilled. Add milk gradually, 1 teaspoon at a time, stirring until smooth.

The resulting chocolate sauce is great for pancakes with sweet fillings. A very tasty combination with fruit fillings, especially bananas. The sauce can be served immediately after preparation.

On a note

At room temperature, chocolate sauce for pancakes does not thicken. But if you put it in the refrigerator, it will become more viscous. It is very easy to return the previous consistency - just heat the sauce for 5-10 seconds in the microwave (do not boil!).

Sometimes, to pamper loved ones and cook a wonderful breakfast or afternoon snack, you need very little. Let's apply imagination, culinary skills, add proven recipes and get a chocolate sauce for pancakes, from which both children and adults will be delighted. With it, even the most ordinary pancakes will turn into a real delicacy, no worse than a cake from an expensive pastry shop - it's worth a try!

But before we start preparing the sauce, let's make delicious pancakes first!

Let's make them according to the basic simple recipe.

Thin pancakes with chocolate sauce

Ingredients are indicated based on 800-900 ml of dough.

Pour 500 ml of milk into a deep bowl, break 2 eggs there, put a pinch of salt and 2 tsp. sugar, beat.
Then add flour - 6-8 tbsp. with a hill. Beat the dough again, and if it turned out to be thick, dilute it with warm boiled water to a liquid “pancake” consistency.

We fry such pancakes in a pan with a non-stick coating on both sides, without using oil, so as not to make them too greasy, because we will supplement them with chocolate sauce.

Stack the finished pancakes.

As you can see, we deliberately do not add a lot of sugar to the dough, counting on the sauce, so as not to make the dessert cloying.

So, now, when a stack of fragrant still hot pancakes rises in front of us, let's start preparing chocolate sauce for them!

Whichever recipe below we choose, remember that the taste of the sauce will directly depend on the chocolate. The product must be of high quality, of the brand that we trust. You should not save and make a dessert based on a tile, it will not dissolve, but will only spoil the dish.

Depending on what kind of chocolate we put - milk or bitter, the taste of the sauce will change - choose the one that you like best.

You can create not a sauce, but a gravy based on chocolate with nuts. This will make the delicacy even more unusual and appetizing, but remember that crushed nuts will settle to the bottom when serving, so it’s better to scoop up the sauce with a spoon to capture them.

But it is still better to refuse additives in chocolate like cookie crumbs or raisins, they can be felt rough in a delicate sauce.

First, we will make chocolate sauce according to the classic recipe, and then we will start experimenting.

Classic chocolate sauce, simple recipe

In this recipe, we use a minimum of ingredients, so even a child can handle cooking.

We break and put in a water bath to melt 100 g of chocolate, and as soon as the pieces become soft, pour in 50 ml of cream.
Stir, add 50 g of sugar, if we use milk chocolate, and if bitter, then 100 g, pour in vanillin.
In a water bath, stirring, we hold the chocolate, waiting for the grains to completely dissolve. Then pour 100 ml of water. Again bring the consistency to homogeneity.
Remove the chocolate sauce from the water bath and serve.

Use chocolate sauce immediately, as it will thicken during the cooling process anyway. It is a pleasure to finish such an amazing delicacy with a spoon, but to use it as a sauce, you will need to reheat it.

As you can see, everything is very simple and the preparation of homemade chocolate sauce takes at most 15 minutes.

To give the delicacy a pleasant milky-creamy note or simply replace the cream, which is not always at hand, we will cook it with condensed milk.

Homemade chocolate sauce with condensed milk

Since there will be condensed milk in the composition, it is better to prepare the sauce with dark chocolate.

Ingredients

Bitter chocolate - 50 g
Condensed milk - 150 g
Butter - 1 tbsp
Milk - 80 ml
Cocoa powder - 1½ tbsp

How to make chocolate sauce at home

In a water bath, melt the chocolate broken into slices and immediately add the butter. We mix everything.
Pour in the cocoa and stir again until the lumps are completely dispersed. It is easier to do this in a hot thick mixture than after adding liquid components, so do not put cocoa aside at the end of cooking.
Now pour in the condensed milk, mix again, then milk and mix again. Since we are working with a thick sauce, which should not be beaten with a mixer, it is necessary to mix and make the consistency homogeneous after adding each new ingredient.
Remove the sauce from the water bath and pour pancakes over it. Bon appetit!

Prepared according to this recipe, it does not spread, you can make any inscription or draw something on pancakes, but at the same time, it does not harden when it cools down, which allows you to use the gravy cold.

Lean chocolate sauce with banana

But what about those who do not consume animal products or fast?

Do not deny yourself a treat, because it can be prepared without milk and butter.

Making low calorie chocolate sauce

Pour 150 ml of water into a saucepan and bring to a boil.
Then pour 40 g of cocoa powder without additives and fillers, mix with a whisk.
Pour 50 g of sugar and pour 40 g of odorless vegetable oil.
It is best to use ordinary sunflower, so we certainly will not feel any unnecessary aftertaste.
Bring the mass to a boil over low heat, hold for just a couple of seconds and remove - you need to cool the sauce to room temperature.
While it is cooling, prepare another component: chop 1 ripe banana. You can grind it in a blender, or you can just grate it on a fine grater, it is important that there are no lumps left.
Now combine warm sweet sauce and banana puree. Beat with a whisk or mixer until completely smooth and serve, with pancakes.

You can experiment with the amount of sugar and bananas in this sauce for a long time - these are just basic approximate proportions, because someone may like the concentrated taste more, then cocoa should be added, and for those who like it softer, it is better to leave it like that, but put a couple more fruit circles.

It is good to use brown sugar instead of white sugar, it will give a caramel aroma and flavor.

Now you know a few recipes for how to make chocolate sauce for pancakes. As you can see, it is very simple and does not require special skills. Try to pamper your family or surprise your guests with such an unusual topping for your favorite pancakes at home!

Two video recipes for pancake dough from the chef of our site

Povarenok has many more proven pancake recipes that you can find in the video or on our website. Any of the recipes will work with chocolate sauce.