Hey there! I’m another one of the new blog writers from the EcoEtsy team. I thought the best way for me to introduce myself would be to show you a recipe for homemade chocolate sauce seeing as I am a certified sweetaholic. This simple recipe has become my go-to for an about once a month refills to my liquid chocolate stash. It’s perfect for chocolate milk and as an ice cream topping and carries none of the extra nonsense from it’s popular competitor.
I originally found a recipe on Food.com and have made a few modifications to make it my own. I welcome you to try your own extras. I’m thinking a bit of Kahlua, Chambord, or even a deep, rich stout beer would be in interesting replacement for the vanilla if you wanted to make an adults only version. A dash of cinnamon and cayenne peeper would be the perfect nod to Mexican hot chocolate.
Be sure you let the syrup cool uncovered. In the past I’ve immediately put it in a bottle to cool. This time I left it uncovered overnight and it was so much more thicker and smooth. I may or may not have spooned it straight from the pan to my mouth.
You may think there is a lot of salt in this recipe. I agree, but I think it adds an extra little tang to the flavor. Feel free to cut back if you’re watching sodium or are looking for something super sweet.
- 1/2 cup packed cocoa powder
- 1 cup water
- 2 cups sugar
- 1/4 to 1/2 teaspoon kosher salt or sea salt
- 1/2 to 1 teaspoon Mexican vanilla extract
- 1/2 to 1 teaspoon coffee extract
1. Whisk cocoa powder and water together thoroughly in a large saucepan.
2. Heat and whisk to dissolve the cocoa. (I use medium-low heat.)
3. Add the sugar, a half cup at a time and whisk to dissolve. Be sure the sugar has dissolved before continuing on, so your syrup is not grainy.
4. Turn heat to a medium/high setting to bring to a boil (reduce temperature back once you get boiling) and boil for 3 minutes. Stir almost constantly. The mixture will try to boil over, so take the pan on and off the heat as needed.
5. Remove from heat and stir in salt, vanilla extract, and coffee extract (or other liquids).
6. Let cool completely and skim off any skin that may have formed.
7. Pour into a reusable jar and store covered in the refrigerator. Keeps for at least a month.
Let me know what you think when you make it. I can’t wait to hear about your modifications.
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