Assorted Dessert Sauces
Assorted Dessert Sauces
Ingredients
For the Rich Chocolate Sauce
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup water
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Classic Caramel Sauce
- 1 1/2 cups granulated sugar
- 1/4 cup water
- 3/4 cup heavy cream, warmed
- 4 tablespoons unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For the Fresh Strawberry Sauce
- 2 cups fresh strawberries, hulled and quartered
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons water, as needed, for thinning
For the Smooth Vanilla Sauce (Crème Anglaise)
- 1 cup whole milk
- 1/2 cup heavy cream
- 3 egg yolks
- 1/2 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon salt
Instructions
- 1
Prepare the Rich Chocolate Sauce: In a medium saucepan, whisk together the cocoa powder, 1 cup granulated sugar, and 1/2 cup water until smooth. Bring the mixture to a gentle boil over medium heat, stirring constantly. Reduce heat to low and simmer for 1 minute, continuing to stir.
⏱️ 5 min
- 2
Remove the chocolate sauce from heat and stir in the 2 tablespoons unsalted butter, 1 teaspoon vanilla extract, and 1/4 teaspoon salt until the butter is fully melted and incorporated. Pour into a heatproof jar and set aside to cool.
⏱️ 3 min
- 3
Prepare the Classic Caramel Sauce: In a heavy-bottomed saucepan, combine 1 1/2 cups granulated sugar and 1/4 cup water. Stir gently to moisten all the sugar. Cook over medium-high heat without stirring until the sugar dissolves and the syrup begins to boil. Once boiling, stop stirring and let it cook until it turns a deep amber color, swirling the pan occasionally to ensure even cooking. This can take 8-12 minutes.
⏱️ 10 min
- 4
Once the caramel reaches the desired color, immediately remove from heat. Carefully and slowly pour in the warmed 3/4 cup heavy cream while whisking constantly (the mixture will bubble vigorously). Add the 4 tablespoons unsalted butter pieces, 1 teaspoon vanilla extract, and 1/2 teaspoon salt, whisking until smooth. Pour into a heatproof jar and set aside to cool.
⏱️ 5 min
- 5
Prepare the Fresh Strawberry Sauce: In a medium saucepan, combine the 2 cups hulled and quartered fresh strawberries, 1/2 cup granulated sugar, and 1 tablespoon lemon juice. Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices, about 5-7 minutes.
⏱️ 7 min
- 6
Use a potato masher or fork to gently mash the strawberries to your desired consistency. If the sauce is too thick, stir in 2 tablespoons water as needed. Continue to simmer for another 2-3 minutes, then remove from heat. Pour into a heatproof jar and set aside to cool.
⏱️ 5 min
- 7
Prepare the Smooth Vanilla Sauce (Crème Anglaise): In a medium saucepan, combine 1 cup whole milk and 1/2 cup heavy cream. Heat over medium heat until small bubbles form around the edges and the mixture is steaming, but not boiling. Remove from heat.
⏱️ 5 min
- 8
In a separate bowl, whisk together the 3 egg yolks, 1/2 cup granulated sugar, and 1/8 teaspoon salt until light and creamy. Slowly temper the egg yolk mixture by gradually whisking about 1/2 cup of the hot milk mixture into the egg yolks. This prevents the eggs from scrambling.
⏱️ 4 min
- 9
Pour the tempered egg yolk mixture back into the saucepan with the remaining hot milk mixture. Return the saucepan to low heat and cook, stirring constantly with a heatproof spatula, until the sauce thickens enough to coat the back of a spoon (it should not boil). This typically takes 5-8 minutes. Remove from heat.
⏱️ 8 min
- 10
Stir in the 1 1/2 teaspoons vanilla extract. For an extra smooth sauce, strain it through a fine-mesh sieve into a heatproof jar. Allow to cool slightly, then cover and refrigerate until thoroughly chilled. Serve all sauces at room temperature or slightly warm, except for the vanilla sauce which is best chilled.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Assorted Dessert Sauces
Ingredients
For the Rich Chocolate Sauce
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup water
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Classic Caramel Sauce
- 1 1/2 cups granulated sugar
- 1/4 cup water
- 3/4 cup heavy cream, warmed
- 4 tablespoons unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For the Fresh Strawberry Sauce
- 2 cups fresh strawberries, hulled and quartered
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons water, as needed, for thinning
For the Smooth Vanilla Sauce (Crème Anglaise)
- 1 cup whole milk
- 1/2 cup heavy cream
- 3 egg yolks
- 1/2 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon salt
Instructions
- 1
Prepare the Rich Chocolate Sauce: In a medium saucepan, whisk together the cocoa powder, 1 cup granulated sugar, and 1/2 cup water until smooth. Bring the mixture to a gentle boil over medium heat, stirring constantly. Reduce heat to low and simmer for 1 minute, continuing to stir.
⏱️ 5 min - 2
Remove the chocolate sauce from heat and stir in the 2 tablespoons unsalted butter, 1 teaspoon vanilla extract, and 1/4 teaspoon salt until the butter is fully melted and incorporated. Pour into a heatproof jar and set aside to cool.
⏱️ 3 min - 3
Prepare the Classic Caramel Sauce: In a heavy-bottomed saucepan, combine 1 1/2 cups granulated sugar and 1/4 cup water. Stir gently to moisten all the sugar. Cook over medium-high heat without stirring until the sugar dissolves and the syrup begins to boil. Once boiling, stop stirring and let it cook until it turns a deep amber color, swirling the pan occasionally to ensure even cooking. This can take 8-12 minutes.
⏱️ 10 min - 4
Once the caramel reaches the desired color, immediately remove from heat. Carefully and slowly pour in the warmed 3/4 cup heavy cream while whisking constantly (the mixture will bubble vigorously). Add the 4 tablespoons unsalted butter pieces, 1 teaspoon vanilla extract, and 1/2 teaspoon salt, whisking until smooth. Pour into a heatproof jar and set aside to cool.
⏱️ 5 min - 5
Prepare the Fresh Strawberry Sauce: In a medium saucepan, combine the 2 cups hulled and quartered fresh strawberries, 1/2 cup granulated sugar, and 1 tablespoon lemon juice. Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices, about 5-7 minutes.
⏱️ 7 min - 6
Use a potato masher or fork to gently mash the strawberries to your desired consistency. If the sauce is too thick, stir in 2 tablespoons water as needed. Continue to simmer for another 2-3 minutes, then remove from heat. Pour into a heatproof jar and set aside to cool.
⏱️ 5 min - 7
Prepare the Smooth Vanilla Sauce (Crème Anglaise): In a medium saucepan, combine 1 cup whole milk and 1/2 cup heavy cream. Heat over medium heat until small bubbles form around the edges and the mixture is steaming, but not boiling. Remove from heat.
⏱️ 5 min - 8
In a separate bowl, whisk together the 3 egg yolks, 1/2 cup granulated sugar, and 1/8 teaspoon salt until light and creamy. Slowly temper the egg yolk mixture by gradually whisking about 1/2 cup of the hot milk mixture into the egg yolks. This prevents the eggs from scrambling.
⏱️ 4 min - 9
Pour the tempered egg yolk mixture back into the saucepan with the remaining hot milk mixture. Return the saucepan to low heat and cook, stirring constantly with a heatproof spatula, until the sauce thickens enough to coat the back of a spoon (it should not boil). This typically takes 5-8 minutes. Remove from heat.
⏱️ 8 min - 10
Stir in the 1 1/2 teaspoons vanilla extract. For an extra smooth sauce, strain it through a fine-mesh sieve into a heatproof jar. Allow to cool slightly, then cover and refrigerate until thoroughly chilled. Serve all sauces at room temperature or slightly warm, except for the vanilla sauce which is best chilled.
⏱️ 3 min