Chocolate sauce can add a fancy flair to nearly any dessert and even some savoury dishes. Drizzle it across a plate to get the appearance of a dessert from a fancy restaurant. Criss-cross drizzled chocolate sauce with drizzled balsamic reduction for an unusual but tasty garnish on a plate of scallops. While this ingredient can help you make dishes look professional, you don't even need to cook to use it; you can make your own chocolate sauce from scratch or simply use a plastic bottle of pre-made chocolate syrup from the store.
- Skill level:
Things you need
- Chocolate sauce
- Microwave-safe container
- Pastry bag with very narrow tip
Place slightly more chocolate sauce than you will need into your microwave-safe container. This extra is to make up for the sauce that will cling to the container and the inside of the pastry bag.
Put the container of chocolate sauce into the microwave and heat it on high for 15 seconds. Remove the container from the microwave and stir the chocolate. Depending on how much chocolate sauce you are warming, you may need to repeat this process several times.Heat the chocolate sauce to make it slightly runny, as cold chocolate sauce can be lumpy and refuse to drizzle evenly. Do not heat the chocolate to the point of boiling or being hot -- it merely needs to be warm.
Pour the chocolate from the microwave-safe container into the pastry bag, using your spoon to scrape the extra chocolate out of the container and into the bag. Fold the top of the bag over a few times to keep it shut, or simply grip the bag above the chocolate so it cannot squeeze out the top.
Hold the pastry bag over the item or items you want to drizzle with chocolate sauce and squeeze it gently to start a flow of chocolate out the tip. Move the bag back and forth at an even speed to create consistent lines of drizzled chocolate. Apply a consistent amount of pressure to the bag as you squeeze it; if you suddenly squeeze harder or more gently, the flow of chocolate will change. This will result in inconsistently thick or broken lines of chocolate on the item you are drizzling.
Tips and warnings
- If you are not confident with the pastry bag, try drizzling the chocolate over a piece of waxed paper, paper towel or similar item before moving on to the items you will eat or serve. This will allow you to practice being consistent with the pressure you apply and the speed at which you move the bag.
- Drizzle the chocolate with a spoon if you do not have a pastry bag. Warm the chocolate as you would when using it in a pastry bag, then dip a large spoon into it. Scoop out as much chocolate as you can without the sauce accidentally dripping over the sides of the spoon. Hold the spoon over the dish you want to drizzle the sauce onto then tilt the spoon slightly to allow the sauce to start drizzling out. Move the spoon in your desired pattern as you do this. It can be difficult to make the beginning of the drizzle even, so start the drizzle over a part of the dish where it will not be seen. Such places include on top of a dark brownie or on the part of the plate that will be covered by the dessert itself.
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