Chocolate Sauce

The last time I made this chocolate sauce, I forgot to click pictures and hence couldn’t upload the recipe on the blog. So, this time around, I reminded myself not to forget it. But as you all know me well by now, I make such fancy things only when I am

expecting guests and then more than often I do not get enough time to click pictures patiently. I made these last week to drizzle on my home made vanilla ice cream which I had made for my aunt and family.

But today when I searched my gallery, I realised that the pictures (final ones) have come out a bit blurred. So I quickly requested my sister to click few pictures and send it to me (yes, I had given the remaining sauce to her as they make pancakes more often and moreover, my Neha wouldn’t eat it in any form). So, here is a simple five minutes recipe with minimal ingredients. So, why buy chocolate syrup or sauces from the market which is surely loaded with unhealthy sugars, emulsifiers and preservatives.

I shall suggest that you guys make small quantities and finish it off in two weeks, rather than making in bulk. Since we are not adding any preservatives, its better not to store longer even if it’s in a refrigerator. I have used my 240 ml cup. You can add more sugar if you want it more sweet. Use a good quality cocoa powder like Callebaut or Vanhouten, Hershey’s or Cadbury’s.

Ingredients:

• Cocoa powder 3 tbsp
• Cane sugar/jaggery powder 5-6 tbsp
• Water 1/2 cup
• Vanilla/chocolate extract 1/2 tsp

Method:

• In a saucepan, mix together cocoa powder and sugar.

• Add water and whisk it well to form a smooth homogeneous mixture. Make sure that there are no lumps.
• Heat the mixture over low flame by stirring continuously.

• Cook for 4-6 minutes or till the mixture becomes smooth and silky.
• Remove from fire and add the extract and mix well.
• Cool completely and store in sterilized airtight glass containers.
• Refrigerate it and use it to drizzle on your icecreams, pancakes or crepes.
• This stays good in the refrigerator for 2-3 weeks.

Notes:

• You may reduce water and add some milk or fresh cream for a more creamier and richer texture.
• Adding a pinch of salt will enhance the taste further.
• One can increase or decrease the amount of sugar used depending on your taste buds and the bitterness of your cocoa powder.
• Try adding around half to one teaspoon of coffee granules for a coffee flavoured chocolate sauce.
• You can use it as a dip for your churos.
• This sauce can be used to make lip smacking chocolate milk.