Homemade Chocolate Sauce

Servings

2 cups

Prep

2 min

Cook

10 min
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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.

Cailler Cocoa Powder

Cailler Cocoa Powder

Homemade Chocolate Syrup

Ingredients

  • ¾ cup Cocoa Powder
  • 1 ¼ cups Water
  • 1 ½ cups Sugar
  • 1 ½ teaspoons Vanilla Extract or Vanilla Bean Paste
  • A Pinch Salt

Directions:

  1. Use a large pot – at least one that can hold 2 litres (chocolate sauce will expand when boiling)
  2. Combine all the ingredients except vanilla extract / bean paste in pot and mix.
  3. Boil over medium high heat.
  4. Stir constantly with a whisk until it boils.
  5. Continue boiling for 4-5 minutes.
  6. Add vanilla extract or bean paste. Mix.
  7. Remove from heat and allow to cool.
  8. Once completely cool, transfer to a clean jar or bottle.

Tips:

  • 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.

Enjoy!

Cherry's Signature

Homemade Chocolate Syrup

 

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