Instructions:
Heat the base:
In a small saucepan, whisk together cream (or milk), coffee, sugar, and cocoa powder.
Simmer:
Place over medium heat and cook, stirring constantly, until sugar dissolves and mixture begins to bubble gently.
Add chocolate & butter:
Stir in chopped chocolate and butter until smooth and glossy.
Finish with vanilla & salt:
Remove from heat, add vanilla extract and a pinch of salt. Stir well.
Serve warm or cooled:
Drizzle over desserts or store in a jar in the fridge for up to 2 weeks. Reheat gently before using.
🤍 White Chocolate Sauce Recipe
Ingredients:
1 cup (170 g) white chocolate chips or chopped white chocolate
½ cup (120 ml) heavy cream (or milk for lighter texture)
1 tsp vanilla extract (optional)
Pinch of salt
Instructions:
Heat the cream:
In a small saucepan, warm the cream over low heat until just about to simmer — don’t boil.
Add the chocolate:
Remove from heat, add white chocolate pieces, and let sit 1 minute to soften.
Stir until smooth:
Whisk gently until the chocolate melts completely and the sauce is silky.
Add vanilla and salt:
Stir in vanilla extract and a pinch of salt to balance the sweetness.
Serve or store:
Serve warm over desserts. Or cool and store in a jar in the refrigerator for up to 1 week.
Reheat gently (microwave 10–15 seconds or warm water bath) before using.
🍁 Maple Caramel Sauce Recipe
Ingredients:
½ cup (1 stick / 115 g) unsalted butter
1 cup (200 g) brown sugar (light or dark)
½ cup (120 ml) pure maple syrup
½ cup (120 ml) heavy cream
1 tsp vanilla extract
Pinch of salt
Instructions:
Melt the butter:
In a medium saucepan over medium heat, melt the butter completely.
Add sugar and maple syrup:
Stir in the brown sugar and maple syrup. Cook, whisking constantly, until the mixture is smooth and begins to bubble.
Simmer:
Let it simmer gently for 3–4 minutes until slightly thickened.
Add cream:
Slowly pour in the heavy cream, stirring constantly until smooth and glossy.
Finish with vanilla and salt:
Remove from heat, stir in vanilla extract and a pinch of salt.
Serve or store:
Serve warm over desserts, or cool and store in a jar in the fridge for up to 2 weeks. Reheat gently before using.
🍒 Cranberry Sauce Recipe
Ingredients:
12 oz (340 g) fresh or frozen cranberries
1 cup (200 g) sugar (adjust to taste)
1 cup (240 ml) water or orange juice
Zest of 1 orange (optional)
Pinch of salt
Instructions:
Combine ingredients:
In a medium saucepan, combine cranberries, sugar, and water (or orange juice).
Cook the cranberries:
Bring to a boil over medium heat, then reduce to a simmer. Cook for 10–12 minutes until cranberries burst and the sauce thickens slightly.
Add flavorings:
Stir in orange zest and a pinch of salt.
Cool and serve:
Let the sauce cool to room temperature; it will thicken further as it cools.
Serve alongside roasted meats, stuffing, or as a topping for desserts.
🍓 Strawberry Sauce Recipe
Ingredients:
2 cups fresh or frozen strawberries, hulled
½ cup (100 g) sugar (adjust to taste)
1 tbsp lemon juice
1 tsp cornstarch mixed with 1 tbsp water (optional, for thicker sauce)
Instructions:
Prepare strawberries:
Chop strawberries if using large ones.
Cook strawberries:
In a medium saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until strawberries release their juices and soften (5–7 minutes).
Optional thickening:
If you want a thicker sauce, stir in the cornstarch slurry and cook for another 1–2 minutes until thickened.
Blend or leave chunky:
Use a blender or immersion blender for a smooth sauce, or leave it chunky for texture.
Cool and serve:
Serve warm over desserts, or let cool and store in the fridge for up to 5 days.
