We were out of chocolate sauce and had vanilla ice cream, so I went in search of a quick and easy chocolate sauce recipe. Some ten or fifteen minutes later, Ted, who is pretty dubious of non-Hersheys chocolate sauces, said, “This is really pretty good!” off the sauce I’d made.
“Thanks,” I said. “I found a recipe, but it called for water and I thought that wouldn’t be very good, so I substituted milk, and then I thought, y’know, this is going to need some more fat in it to bring it up to a nice texture and flavour, so I threw a knob of butter in–”
At which point Ted started laughing and said, “So you didn’t use a recipe at all.”
WELL BUT I LOOKED AT ONE O.O
Catie’s Chocolate Sauce:
1 c milk
1 2/3 c sugar
2/3 c cocoa powder
1 1/2 tbsp butter
1 tsp vanilla
Whisk first 4 ingredients in a smallish sauce pan over a medium heat until the texture is smooth. Bring to a rolling boil & boil for 1 minute. Remove from heat and stir in vanilla.
It made about 18oz of chocolate sauce, so I boiled up a couple of jars and have jarred it. No idea how long it keeps, but I’d recommend keeping it in the fridge, even in sealed jars. Just in case.
You could probably eliminate the butter and use cream instead of milk, incidentally. I just didn’t think of it until after I was stirring. :)
(x-posted from The Essential Kit)