Ganache, Coulis & More: Master These Classic Dessert Sauces

What’s your go-to dessert sauce? Is it the velvety butterscotch sauce that brings a gentle smokiness to any dessert, or is it a fruity berry coulis? This list can help you make up your mind!

Choosing a dessert sauce may seem like a cakewalk, but the right sauce can transform any dessert in seconds. Dessert sauces can be used for multiple purposes, as glazes, as flavoring agents, as toppings or as reductions. A cream-based dessert sauce can be used for strong-flavoured desserts, however, a mild plant-based or fruity sauce can be used for mild-flavored desserts, be it cheesecakes or flaky pastries. Here are some of the best dessert sauces which are easy to prepare and use:

Butterscotch Sauce

Butterscotch sauce is a versatile dessert sauce and its distinctive flavor is characterized by the combination of butter, brown sugar, and sometimes vanilla. It has notes of butter and toffee; in fact, its biggest USP is that it can be used as a substitute for caramel in certain recipes. Butterscotch has a gentle smokiness that's not as intense as caramel but it has the creamy, butteriness of a regular caramel sauce. it's best used as a glazing sauce on cakes, cupcakes, muffins and pies but it can also be used as a primary flavoring agent for fruit custards and puddings.

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 1 cup brown sugar (light or dark, depending on your preference)
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• A pinch of salt

Method:

• Melt Butter in a saucepan over medium heat, stir in the brown sugar and continue stirring until the mixture is smooth
• Bring the mixture to a gentle simmer. Allow it to cook for 2-3 minutes, stirring constantly
• Gradually pour in the heavy cream and let the sauce simmer for another 5-7 minutes, or until it has thickened
• Remove the saucepan from heat and stir in the vanilla extract and a pinch of salt. The vanilla enhances the flavor, and the salt balances the sweetness. Let it cool and serve on cakes, muffins etc

Chocolate Ganache

Chocolate ganache is a 1:1 mixture of chocolate and warm cream. It's identified by its velvety texture that instantly elevates any sponge dessert. You can adjust the consistency of the ganache by varying the ratio of chocolate to cream. Dark or semi-sweet chocolate with at least 60% cocoa content works well. Use more chocolate for a thicker ganache or more cream for a thinner one. You can also infuse it with flavors by adding extracts, liqueurs, or spices

Ingredients

• 8 ounces (about 225 grams) of high-quality dark or semi-sweet chocolate, finely chopped
• 1 cup (240 ml) heavy cream
• 2 tablespoons (30 grams) unsalted butter (optional, for added richness)
• 1 teaspoon vanilla extract (optional)

Method:

• Finely chop the dark or semi-sweet chocolate. The finer the chocolate is chopped, the easier it will melt into a smooth ganache.
• Heat the heavy cream over medium heat until it just begins to simmer. Place the chocolate in a heatproof bowl. Pour the hot cream over the chocolate. Let it sit for a minute to soften
• Gently stir the chocolate and cream until the chocolate is completely melted and the mixture is smooth.
• For an even richer ganache, you can add butter and vanilla extract. Stir until the butter is fully melted and incorporated into the ganache.
• Allow the ganache to cool slightly at room temperature. Refrigerate it for a short time and stir it every 10-15 minutes

Berry Coulis

If you want a fruit sauce, try a berry coulis. It's a sauce made from pureed and strained berries that can add visual vibrancy to any desserts and an intense fruity taste. If you don't have access to fresh berries, a frozen berry mix can also work. Make sure the berries are not crushed by chopped so the flavor is more intense. Adding a dash of orange juice or white chocolate can help add more layers to its taste

Ingredients

• 2 cups fresh or frozen mixed berries (strawberries, blueberries, raspberries, blackberries)
• 1/4 to 1/2 cup granulated sugar (adjust based on your sweetness preference and the sweetness of the berries)
• 1 tablespoon fresh lemon juice (optional, for a hint of acidity)

Method:

• In a bowl or pan, combine the berries and sugar; place the pan over medium heat and bring the berries to a simmer.
• Reduce the heat to low and let them simmer for about 5-10 minutes. Use a spoon or a potato masher to gently mash the berries.
• Strain the mixture through a fine-mesh sieve or cheesecloth to remove seeds and pulp
• Stir in fresh lemon or orange juice to add a bright, citrusy flavor.
• Allow the coulis to cool to room temperature and store it in a mason jar or airtight container.