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15 July 2014 @ 11:03 am
chocolate sauce  

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.”


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)

Deborah Blakedeborahblakehps on July 15th, 2014 11:16 am (UTC)
That's how I cook too. The recipe is just a place to start from... A gentle suggestion, if you will.
The Bellinghmanbellinghman on July 15th, 2014 09:37 pm (UTC)
I totally agree.

Oh, OK, some recipes I'll go almost straight on. The first time. And then I'll start tweaking to see what matters and what can be changed, and before you know, it's something totally different and I have to write the new recipe down as the starting point I'll ignore next time.
Herefoxherefox on July 15th, 2014 04:01 pm (UTC)
Nice. I probably would have subbed a little of the milk with chambord or an orange liqueur but my friends expect most of my baking to involve a bit of alcohol, I'm sort of famous for it ;-)
Merlin Of Chaosmerlinofchaos on July 15th, 2014 04:30 pm (UTC)
Recipes on the internet are just to give us a place to start.

I personally very rarely actually follow internet recipes but they do give me really important data points for getting started!
mikaela_lmikaela_l on July 17th, 2014 12:34 pm (UTC)
If you in crease the amount of butter and add 1 1/2 dl syrup, you get the swedish recipe for toffee. Nom. :)

Edited at 2014-07-17 12:37 pm (UTC)
6_penny on July 17th, 2014 07:56 pm (UTC)
Perhaps add some rum ...