When you live in the land of chocolates, you’d expect there to be every single chocolate product to be at it’s best. Chocolate sauce does not fall under that category. I might be wrong, but it’s kinda difficult to find chocolate sauce here that does not blow a little hole in your pocket for one tiny tube unless you just use a dollop of it at a time…but when it comes to chocolate, savages like me do not know of a limit. If I could have ice cream with chocolate sauce everyday I would! As an adult, I have the freedom to do so…and have done it before…it did not turn out well. Yup, I had a tub ( 1.5 litres) of chocolate ice cream everyday topped with cornflakes. I did this for over a week when I was 18 years old and my pants got way too tight, I had to get new ones for work. It was a new found freedom and I probably thought it would not be such a big deal. Lesson learnt. But now as an even older adult, I have learnt to control my intake of ice cream….probably because I never have space in my freezer which is like a shoe box. Hehehe..
Anyways, chocolate sauce is easier to make than I have even anticipated. It also is very economical to make. All you need is good quality cocoa powder ( I use Cailler), sugar, water, vanilla extract or beans and a pinch of salt! It taste’s like the a store bought one just without the added preservatives. Don’t be too scared of the sugar amount, store bought ones probably contain more than that.
- ¾ cup Cocoa Powder
- 1 ¼ cups Water
- 1 ½ cups Sugar
- 1 ½ teaspoons Vanilla Extract or Vanilla Bean Paste
- A Pinch Salt
- Use a large pot – at least one that can hold 2 litres (chocolate sauce will expand when boiling)
- Combine all the ingredients except vanilla extract / bean paste in pot and mix.
- Boil over medium high heat.
- Stir constantly with a whisk until it boils.
- Continue boiling for 4-5 minutes.
- Add vanilla extract or bean paste. Mix.
- Remove from heat and allow to cool.
- Once completely cool, transfer to a clean jar or bottle.
- Conversion table here
- Sauce will be thin and watery even after cooking, but once it has cooled down and chilled, it will thicken.
- Chocolate sauce keeps for up to 2 months in the fridge.
- Use as you would with store bought chocolate sauce/syrup.