I just can’t keep out of the kitchen, apparently! You up for one more recipe today? So we were nearly out of chocolate sauce, which would be a SIN around here considering one of my favorite morning drinks is a mocha mint cafe-au-lait (about 1/3 hot milk, 2/3 hot drip brewed coffee, then add flavors).
Should be pretty simple, right? All the recipes I found online showed a very nice and chocolatey but runny syrup. So I played around a bit with one and WOWZA! Just what I wanted! 🙂 The trick? I’m surprised it’s not more common out there – cornstarch! Of course!
And you know what? It took all of TEN MINUTES to make, is delicious and ridiculously cheap.
Here’s my recipe:
Bethany’s Thick & Rich Chocolate Sauce
- 1 cup cold water
- 2 Tbs cornstarch
- 1/2 cup cocoa powder
- 2 cups sugar
- 1/8 tsp salt
- 1/4 tsp vanilla extract
Mix the cold water and cornstarch in a saucepan. Add the cocoa powder and mix until well dissolved. Turn the heat on to medium high and add the sugar and salt. Bring to a boil, then turn it down and simmer for 5 minutes. Remove from heat and add vanilla extract (or you could add almond, or mint, or cherry… anything you want). Syrup will seem runny but will thicken up quite a bit when it cools.
EDIT: To keep the sugars from crystallizing, you can add about a half teaspoon of baking soda to the sauce during the cook. It will foam up a LOT so you will want to use a pot quite a bit bigger than you’d think, at least three times as big.
This makes about 1 3/4 cups of chocolate sauce (14 fl oz). Let it cool a bit in the pan, then pour it into a clean empty jar with a lid. Store in the fridge for up to 2 months. A little goes a long way – I just dip a spoon into it, let it drip for a second and then stir it into my 16oz sized coffee cup.
So that’s it! Let me know how you like my chocolate sauce recipe, I’d love to hear from anyone who makes it! Now I just need to figure out white chocolate & caramel sauce… 🙂