Dessert Sauces

Dessert Sauces can turn a weak and colorless dessert into a culinary masterpiece. Endeavor to try any of these chocolate, caramel, vanilla, and fruit sauce recipes as dessert toppings or as sauce divan. Excitement and diversity are aroused by adding dessert sauces or new-fangled ingredient while much of the essential dessert remains intact. Dessert sauces not only intensify the flavor of a dessert but also add a stimulating splash of artistic color. For a cosmopolitan look, try trimming dessert plates with a silky chocolate or bold raspberry sauce. After that, place the extraordinary dessert on top of the sauce to yield a sophisticated expression.

Dessert Sauces

  • A la Vanilla Sauce (Crème Anglaise)
  • Pinkish Rose Melba Sauce
  • Splashy Papaya or Raspberry Coulis
  • Jade Kiwi and Melon Sauce
  • Silky Chocolate Kahlúa Sauce
  • Sheer White Chocolate Sauce
  • Manhattan Champagne Cream Sauce
  • “Caramel” Velvet Sauce
  • Caramel Powder
  • Fresh Whipped Cream
  • Flavored Whipped Cream
  • Mystic Magic of Whipped Cream

Dessert Sauces

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Ghirardelli Squeeze Bottles

Caramel, Chocolate & White Chocolate

Ghirardelli’s flavored sauces offer a wonderfully rich flavors. Perfectly formulated for use in drinks, and also great for dessert topping. Great for dessert painting.

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Painting Dessert Sauces

Using artistic crisscross, zigzag, mosaic, the web, and heart designs, you can create memorable designs that will transform your desserts into fantastic art pieces that are reminiscent of Picasso. With dessert sauces, you can create any design that your imagination can conceive. Dessert painting relies on contrasting colors, a steady hand, and a very finely pointed paring knife or wooden toothpick. Using a squeeze bottle or paper funnel, pour a few tablespoons of chocolate sauce on one side of each plate. Pipe a spiral of custard sauce on top. Make designs by drawing the point of a sharp knife or wooden toothpick through the sauces.

A bed of crème anglaise sauce, laced with swirls of Kahlúa chocolate, simply screams with pleasure, waiting to be seduced and savored. Warm, soft, and delicious, the sauces will add character to the plate, as well as the dessert.

Visual Elements for Dessert Sauces

Artists use a brilliant array of visual elements and principles, such as silky-looking sauces, contrasting colors, and imaginative designs, as they create works of art. When you eat at a fine dining restaurant, you often see ornamental designs on the dessert plates, which are made with multiple sauces. They look as though talented artists had painted them onto the plate. Most of these designs are very simple and can be feasibly replicated by anyone. Here are a few examples.

Crisscross Design: Using a ketchup bottle filled with your choice of sauce, create crisscross designs by dribbling the sauce onto the dessert and plate in a crisscrossing fashion.
Zigzag Design: Using a ketchup bottle filled with your choice of sauce, make zigzag designs by dribbling the sauce to the side of the dessert, onto the plate, in a zigzagging fashion.
Heart Design: Create a small, round circle of custard sauce above a pool of chocolate sauce. Make heart designs by drawing the point of a sharp knife or wooden pick through the sauces to make a heart-shaped design. Repeat on a plate.
Mosaic Design: Create a pool of custard sauce, and top it with a spiral of chocolate Kahlúa sauce. Make spider web designs by drawing the point of a sharp knife or wooden pick through the middle of the sauces, then outward at a different angle, in order to create a mosaic design.

Dessert-Sauce-Fun

Dessert Sauces Flavoring

Essences of fruit, flowers, and nuts have the potential to create some of the most astonishing flavorings. Although vanilla is most commonly used, there are many other enticing flavors that can help to take its place. The essences of oranges and lemons are particularly pleasant and versatile flavors, as you can also make use of their juices or grated peels to add inventive dimensions to them. The preserved citrus peel acts as a delicious flavoring, as well as a picturesque garnish. An essence or extract can be added to food or drinks to give them an alternative, surprisingly gratifying tastes.


Vanilla: Pure vanilla, possessing a wonderfully aromatic flavor, is the most widely used flavoring in desserts.
Rose Water: To buy Rose Water (see local supermarket)


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Wild Black Vanilla Pod

The finest varieties of vanilla pods are of a very dark, chocolate-brown or black color, covered with a crystalline efflorescence that is technically known as “givre,” the presence of which is considered to be a principle of superiority. “The wild black vanilla pod has a quality that is superior to any other. It is jet black, and its fragrance is rare, wondrous distinctive, and quite extraordinary.”

While vanilla extract is extensively used as a flavoring, many gourmet chefs contend that the true flavor of vanilla can only be derived from the pod itself.

Dessert Liqueurs and Wines

Don’t confuse liqueurs with liquors. Liqueurs are made with liquor but are sweetened and flavored with a rich variety herbs, fruit, spices, flowers, nuts, and roots. Liqueurs and cordials are rich syrups of different flavors, with only enough alcohol to preserve them. They yield a very delicate and pleasant flavor and are reasonable priced.

A la Vanilla Sauce (Crème Anglaise)

Yields one cup.
So, here is a top-secret (well, not really), impossible-to-screw-up (yes, really) recipe. Using this sauce will yield texture and a perfect off-white base that can be topped with a darker dessert sauce, allowing you to create an elegant design.

  • 2 large EGG YOLKS
  • ½ cup HEAVY WHIPPING CREAM
  • 2 tablespoons POWDERED SUGAR, sifted
  • 1 teaspoon VANILLA EXTRACT

In a small heavy double boiler, combine egg yolks, heavy cream, sugar, and vanilla (Tempering Techniques). Whisk constantly until mixture is creamy and thick enough for the whisk to leave a visible trail on the bottom of the pan. While cooking, be careful to prevent the mixture from overheating, otherwise the egg yolks will curdle. Remove from heat and cool mixture, stirring occasionally.

Strain for lumps. Pour custard sauce on a plate and spread out. Embellish with Chocolate Kahlúa Sauce or fruit purées to add a unique, striking element to its appearance.

Pinkish Rose Melba Sauce

Yields half a cup.
Miami Beach, here is your pinkish yuppie splash. Melba is a rose-colored, thickened combination of raspberries, currant jelly, and sugar. This flamingo-colored, chic dessert sauce is very quick and simple to create.

  • ¼ cup RASPBERRY MELBA SAUCE
  • ¼ cup PLAIN YOGURT

Mix Melba and yogurt well. Strain thoroughly and refrigerate. When ready to use, place in a plastic squeeze bottle and dribble on plates to create designs.

Splashy Papaya or Raspberry Coulis

Yields one cup.
Puréed fruit yields a flamboyant, vibrant touch to desserts. Fruit coulis and purées can be created from an endless array of produce, namely, strawberries, blueberries, kiwis, bananas, boysenberries, raspberries, pears, cranberries, and oranges. Tonight, tap into your creativity and add  a colorful dessert sauce dimension.

  • Papaya Coulis
  • ½ medium PAPAYA, ripe
  • 1 tablespoon POWDERED SUGAR, sifted
  • Raspberry Coulis
  • ½ pint RASPBERRIES washed
  • 1 tablespoon POWDERED SUGAR, sifted

Peel papaya and remove seeds. Wash raspberries. In a food processor, purée papaya and raspberries separately, scraping down sides twice while puréeing. Place fruit purées in a small saucepan over moderate heat. Add one to two tablespoons sifted powdered sugar and cook three to five minutes. If needed, add arrowroot or cornstarch to thicken.

Using a fine strainer, strain fruit into a bowl to remove seeds and fiber to make a smooth purée. Cool before serving.

Jade Kiwi and Melon Sauce

Yields half a cup.
This dessert sauce possesses a full-bodied flavor and produces a pleasant, green, kiwi-like color and fresh, fruity aroma. Superfine sugar is a very finely ground granulated sugar that is often used in baking.

  • 1 medium KIWI, peeled and cut in half
  • ¼ cup HONEYDEW MELON chopped
  • ¼ cup SUPERFINE SUGAR
  • 1 teaspoon LIME JUICE
  • ½ tablespoon GREEN CREME DE MENTHE

Put the kiwi halves and melon pieces into the bowl of a food processor and process briefly. Add the superfine sugar, the lime juice, and vodka and blend until no large chunks remain.

Chill completely before serving.

Silky Chocolate Kahlúa Sauce

Yields one cup.
This is a dessert sauce that is delicately flavored with a renowned coffee liqueur made in Mexico. When we taste food, many aspects of the cooking process work together to create a pleasurable culinary experience.

  • 1 eight-ounce PACKAGE SEMISWEET CHOCOLATE MORSELS
  • 1 tablespoon LIGHT CORN SYRUP
  • 2 tablespoons LIGHT CREAM
  • ½ tablespoon BOILING WATER or HOT COFFEE
  • ½ teaspoon VANILLA EXTRACT
  • 1 tablespoon KAHLÚA LIQUEUR

Melt chocolate in double boiler (Tempering Techniques). Add corn syrup, stir, and slowly add cream. Stir until mixture is smooth and cook for fifteen to twenty minutes. If the mixture is too thick, add coffee or water to dilute its consistency. Add extract and remove from heat. Mix Kahlúa with chocolate sauce.

Place in a refrigerator until ready to use, if necessary. Reheat in a double boiler. Serve warm. When ready to use, place in a ketchup bottle and dribble onto plates to create a wide array of fantastic, whimsical designs.

Sheer White Chocolate Sauce

Yields one cup.
Chocolate sauce recipes can be used for numerous, diverse purposes, such as desserts, chocolate-covered nuts, cakes, pies, cookies, cupcakes, fresh fruit and more. The use of this dessert sauce easily allows you to be innovative and creative during your culinary adventures.

  • 1 six-ounce WHITE CHOCOLATE-FLAVORED BAKING BAR, chopped
  • ¼ cup plus 2 tablespoons WHIPPING CREAM
  • 2 tablespoons LIGHT CORN SYRUP
  • 1-½ teaspoons CRÈME DE CACAO
  • ½ teaspoon VANILLA EXTRACT

Place white chocolate in a small, heavy saucepan; cook over low heat, stirring constantly, until chocolate melts. Remove from heat and set aside.

Next, place whipping cream in a small saucepan, and bring to a boil; add corn syrup, stirring until blended. Remove from heat. Mix with white chocolate and stir until smooth. Stir in crème de cacao and vanilla extract. Serve at room temperature.

Manhattan Champagne Cream Sauce

Yields one cup.
Mere words cannot describe the absolute decadence of this dessert sauce. The combination of sauce and champagne provides a marvelous, impressive flavor that will perfectly complement your dessert. Remember, continual samplings of this sauce will play an important role in the success of your seductive evening.

  • 2 large EGG YOLKS
  • ⅓ cup GRANULATED SUGAR
  • ½ cup DRY CHAMPAGNE, at room temperature

Combine yolks and sugar over a double boiler (Tempering Techniques). Whisk constantly for about ten minutes, until the mixture begins to thicken. Before it turns into a thick custard, pour into the champagne all at once.

As it foams up, whisk lightly and continue to stir as it thickens. Remove from heat.

“Caramel” Velvet Sauce

Yields half a cup.
This is a classic dessert sauce, smooth-as-velvet, creamy-as-caramel, and delectable sauce recipe. Caramel sauce is also renowned for its culinary versatility. However, making your own special caramel sauce from scratch is a lot easier than you might think it is.

  • ½ cup WHIPPING CREAM
  • 1 recipe CARAMEL POWDER, recipe follows below
  • ¼ teaspoon PURE VANILLA EXTRACT

In a small saucepan, bring cream and caramel powder to a rolling boil, stirring powder as it melts. Serve warm or cool.

Caramel Powder

  • ⅓ cup GRANULATED SUGAR
  • Line a small baking pan with aluminum foil.

In a nonstick frying pan over medium-high heat, add sugar and sauté. Shake until melted and amber-colored, eight to ten minutes. It is important to shake vigorously so the sugar does not burn.

Next, pour melted sugar onto foil. Let stand until hard, about thirty minutes. Peel off foil and break caramel into chunks.

Using a food processor with motor running, drop chunks in and process into a fine powder. You can also use a regular blender. Store immediately in dry, airtight container. The powder can be preserved indefinitely, but absorbs moisture quickly if exposed to air.

The mixture is fluffier than sugar, so you will receive more than you start with. For a simple treat, sprinkle onto servings of ice cream.
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Fresh Whipped Cream

Yields one cup.
At its most elementary composition, this decadent topping consists of powdered sugar that is whipped with heavy cream in anticipation of the formation of airy peaks. Whipped cream is considered to be a celebrated sinful topping for any dessert that may be etched into your mind. It is a good idea to have an aerosol can of whipped cream or Rich’s non-dairy whipped cream: its use is effortless and very effective in various seductive adventures.

  • 1 cup HEAVY WHIPPING CREAM
  • 1 tablespoon POWDERED SUGAR
  • ½ teaspoon VANILLA EXTRACT

Using a wire whisk or electric mixer, beat heavy cream over ice cubes in a chilled mixing bowl, just until cream thickens. When peaks start to form, add sugar and vanilla, then whip to preferred consistency. Whipped cream won’t remain whipped for an extended period of time, and thus, it’s best to prepare it immediately before using. If you need to work ahead of time, you can refrigerate it for up to 24 hours.

Dessert-Specialty-Whiipe-Cream

Flavored Whipped Cream

Whipped cream acts as the perfect foundation for the exhibition of a multitude of different flavors. Common flavorings of whipped cream include extracts, chocolate, coffee, liqueurs, orange or lemon zest, and spices. You can also add a teaspoon of vanilla extract, rum, brandy, or liqueur. If you’d like, add more for each cup of cream, to your tastes. The possibilities of flavorings are nearly endless. The act of flavoring whipped cream is another suitable method of tapping into your artistic persona.

Flavorings: Add ½ teaspoon of real almond extract for a subtle yet distinct flavor.

Chocolate: Add ½ tablespoon of sifted cocoa for a classically refreshing result.
Coffee: Add ½ teaspoon instant coffee granules. Make sure coffee granules dissolve.
Liqueurs: Add one teaspoon to a ¼ tablespoon of your favorite liqueur for a noticeable boost in flavor. Rum or whiskey is preferable.
Grated Lemon or Orange Zest: For a delightfully tangy result, add about ½ to 1 teaspoon of each type of zest, or only one.
Spices: For a rich, full-bodied flavor, sprinkle some ground spices, such as cinnamon, freshly grated nutmeg and/or a pinch of cloves, on top of the whipped cream before serving.

You’ll obtain a higher volume of whipped cream if you add sugar and/or flavorings like vanilla or liqueurs just before the cream becomes soft and fluffy. Make sure you slowly add them at the side of the bowl, whipping and tasting the mixture as you do so.

Use the Magic Bullet for 20 seconds, shake runs it for 20 seconds, etc. Do this 5-6 times, and when done whipped cream! All it takes is a bowl and a whisk (or electric mixer) and a few minutes of your time. Then dollop on a piece of pie, spoon onto shortcakes or layer in parfaits.

Mystic Magic of Whipped Cream

This dessert sauces are the crème de la crème of seduction. Whipped cream in a can is incredibly sexy and erotically versatile too! There is something about the swish of whipped cream being “sprayed” out of a pressurized can that is very sexually suggestive. Who is to say that the cream has to be put on fruit only? Sensual whipped cream, topped with a juicy, long-stemmed, red maraschino cherry, will dazzle and delight the imagination. Use swirls of soft cream to creatively conjure and live out your wildest dreams and fantasies. Let your romantic dessert sauce imagination run wild, and discover the amazing places to which passion can take you. You may both be pleasantly surprised.

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