Drizzle over ice cream, fruit, a slice of cake or cheesecake with any of these tasty toppings. Think gooey chocolate, vibrant fruit, or rich liqueur – there’s a sauce for every dessert! Many of these are used for filling, garnishing, garnishing, and plating – or just to brighten up any dessert when you’re feeling very fancy. Dessert sauces not only add flavor, but they also play a role in presentation. The contrast creates beautiful decorative accents for your desserts and pastries. Here are some sauces to be on top of your dessert game, literally, all the time.1. Basic chocolate sauceThere is not too much chocolate. Chocolate sauce is as popular as it is versatile. Best of all, it goes well with everything and is super easy to do. This version can be stored in the refrigerator for four to five days.Cooking time: 10 minutesIngredients:Dark chocolate chips – 200g
Cream – 200gMethod: All you need to do is boil the cream in a saucepan and pour it over the chopped chocolate. Mix well while hot and pour over ice creams, brownies and cold coffees. This sauce can be used both hot and cold. But make sure you keep it in the fridge and consume it within five days.
2. Raspberry sauceThe fresh flavor of a fruity sauce is always appealing. This raspberry sauce is also a tangy accompaniment for savory foods. I love it on pancakes.Cooking time: 15 minutesIngredients:500 g frozen raspberries
50 g of icing sugarMethod: Beat the raspberry in a blender to make a puree. Put this puree and 50 g of icing sugar in a saucepan and bring to a low boil until the sugar is well mixed. It should take 5-10 minutes. Pass through a fine sieve and let cool. This sauce should always be served cold and can keep for 4 to 5 days.
3. Praline sauceThis nut sauce is a personal favorite. A basic sponge cake becomes a gourmet pudding with a generous dose of this sauce.Cooking time: 30 minutesIngredients:2 cups of pecans
1 1/2 cups of sugar
1 cup of water
1 cup heavy cream
1/4 cup bourbonMethod: Preheat the oven to 180 ° Celsius. Spread the pecans on a rimmed baking sheet and bake for 12 minutes, or until golden and fragrant. Let them cool, then roughly chop the pecans. In a medium saucepan, combine the sugar and water and cook over moderate heat, without stirring, until a dark caramel forms, about 20 minutes. Gradually whisk in the heavy cream and continue to stir to dissolve the caramel pieces, about 2 minutes. Remove from the heat and stir in the bourbon and pecans. Serve the sauce warm or at room temperature. This sauce can be refrigerated for three days.
4. Rum sauceThere is nothing that spells festive joy more than a generous dose of this sinful sauce on cool, hot brownies served with vanilla ice cream. Do not believe me ? Come on, try it!Cooking time: 10 minutesIngredients:2 tablespoons of butter
1 tablespoon of cornstarch
1 cup of milk
1/2 cup sugar
3 tablespoons of white or dark rumMethod: Melt the butter in a small saucepan over medium heat. Combine the sugar and cornstarch and stir into the butter. Pour in the milk and cook, stirring frequently, until the mixture begins to boil. Continue cooking until thickened, stirring constantly. Remove from the heat and stir in the rum. Serve hot.5. Citrus sauceThis hot sauce goes well with sweets and savory foods. Try a cracker or pretzel with this and you will know what I mean.Cooking time: 20 minutesIngredients:
1 cup of orange juice
2 tablespoons of lemon juice
1/2 cup honey
1 1/2 tablespoon arrowroot powder
2 teaspoons of lemon zest
A pinch of paprika flakesMethod: In a small saucepan over low heat, whisk together the orange juice and arrowroot powder. Stir in the lemon juice and honey and cook, stirring, until thickened. Stir in the lemon zest, paprika and serve. This sauce doesn’t last more than two days so finish quickly!