Delish Dessert Recipes: Essential Dessert Sauces to Master like Chocolate Ganache, and Caramel Sauce

Whether you’re having ice cream, a slice of cake, or some pudding, a dessert sauce can complement and elevate the overall taste wonderfully. Fusing art and science together, these dessert sauces are usually a perfect blend of flavors and textures, so having them in your culinary repertoire is only an advantage.

You can whip up a chocolate or caramel sauce much faster than a whole dessert and create a sundae, or give a cake a makeover without much thought or planning if you have the ingredients of a chocolate ganache at home. You can also use these sauces on waffles, pancakes, and scones.

They also make for great decorative motifs on dessert plates if you’re trying to recreate a five-star dining experience at home. Swirl, drizzle, or create an artsy swoosh pattern on plates before serving, and prepare to wow your guests.

Caramel Sauce

Ingredients:

• 200 gm sugar
• 60 ml water
• 85 gm unsalted cubed butter
• 120 ml heavy cream
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

• Evenly layer the sugar at the bottom of a pan, then slowly pour the water into it.
• Switch the heat to medium flame and let the sugar slowly dissolve.
• In about 3 to 4 minutes, the mixture will start to bubble.
• Don’t stir otherwise the sugar will seize. Let the saucepan stay on medium heat for about 8 to 12 minutes so that the mixture turns amber.
• At this point, quickly add the butter cubes and whisk vigorously to help it combine with the sugar.
• Now take the saucepan off heat and whisk in the heavy cream.
• Follow this up with a teaspoon of vanilla extract and a pinch of salt to balance the flavors.
• Use it instantly for whichever dessert you want. It’s even great on toast

Sugar Glaze

Ingredients:

• 240 gm powdered sugar
• 2-4 tbsp milk
• ½ tsp vanilla extract

Instructions:

• Sift the powdered sugar to remove any lumps.
• Then whisk together the sugar along with milk, and vanilla extract. Keep mixing until you get a thick glaze.
• If the glaze is too thick, just add a splash of more milk.

Fruit Coulis

Ingredients:

• 340 gm frozen and thawed strawberries
• 120 gm sugar
• 3 tbsp water

Instructions:

• Microwave sugar and water in a microwave-safe bowl until the sugar is dissolved.
• The mixture should be thick. Then let it cool down slightly before putting it in the blender along with the raspberries.
• Blend the berries and sugar until you get a smooth mixture.
• Strain this through a fine mesh sieve to remove any fiber and seeds.
• Use the coulis instantly or transfer it into a sterilized jar. The coulis should be good enough for a week in the fridge.

Chocolate Ganache

Ingredients:

• 230 gm Cadbury Bournville 70% Dark Chocolate
• 240 ml heavy cream

Instructions:

• Chop the chocolate or roughly break it and then melt it in the microwave in 30-second intervals.
• Stir it between every round so it is well combined.
• Simmer the heavy cream until it reaches a gentle simmer then mix both ingredients.
• Mix well so the ganache is smooth and glossy.
• You can use the ganache instantly or let it cool and slightly thicken at room temperature.

Chocolate Sauce

Ingredients:

• 150 gm white sugar
• 50 gm Cadbury Cocoa Powder
• 300 ml milk
• 1 ½ tbsp flour
• 2 tbsp butter
• ½ tsp vanilla extract
• Pinch of salt

Instructions:

• Whisk together sugar, cocoa, and flour in a bowl to remove any lumps.
• Then heat butter, milk, and vanilla in a saucepan and bring it to a gentle simmer. Whisk to ensure everything is combined.
• Keep the heat steady and add the dry ingredients and mix well.
• Eventually, the sauce will become thick, smooth and glossy. At this point, add a pinch of salt.