Thick & Rich Chocolate Sauce

When is Thick & Rich Chocolate Sauce ever a bad idea??? It is never a bad idea!!! Made with rich cocoa, sweet & smoky brown sugar, and just a hint of espresso powder. This chocolate sauce only takes 15 minutes to make and is so good you will never buy chocolate syrup again!

Don’t save this chocolate sauce for drizzling over ice cream! I mean, of course, by all means, drizzle away over a big scoop of Funfetti & Thin Mint Ice Cream or Blueberry & Oatmeal Creme Pie Ice Cream. But, don’t let ice cream have all the fun!

What else can I do with Thick & Rich Chocolate Sauce?

• add a few spoonfuls to your morning latte {which is Jeff’s favorite way to enjoy it!}
• drizzle some over a bowl of oatmeal. it’s way better than brown sugar!
• pour it onto waffles that are smeared with peanut butter!
• garnish slices of cheesecake!!
• make salted chocolate milk! Pour some into a glass of milk, sprinkle in a pinch of sea salt and stir! Yum!
• use it as a dip for Flamin’ Hot Cheetos

Okay, maybe that last idea is taking it too far. But then again, it may be a stroke of genius! I’ll let Jeff be the guinea pig for that little experiment, though. That man will eat anything if it’s covered in chocolate!

Okay, time to get serious and talk a little about how this recipe comes together!

To Make Thick & Rich Chocolate Sauce:

I used dutch processed cocoa. I love how rich and chocolatey anything I make with it turns out! If you don’t have any in your pantry, you can totally substitute another style of baking cocoa!

To Bloom or Not To Bloom?

I bloom the cocoa before mixing it with the brown sugar, salt, and espresso powder. You may be asking yourself, “What is this girl talking about? Blooming? I think she’s lost her blooming mind!” Some of that statement may or may not be accurate. But I’m gonna teach you a little trick when working with cocoa powder. This tip is going to give you ultra-chocolatey results whether you are making a cake, brownies or chocolate sauce!

Put the cocoa powder into a medium-size saucepan. Heat a cup of water until boiling. Whisk the boiling water into the cocoa powder, until the mixture is smooth. Any lumps in the cocoa will disintegrate the longer you stir the mixture. Let the “bloomed” cocoa rest for a minute or two and proceed with whisking in the brown sugar, salt, and espresso powder. I promise you, once you bloom cocoa powder for a recipe, you’ll never skip doing it! Everything you make will have an intense chocolate flavor!

I always like to offer at least one tip that you can apply in your kitchen. I’ll confess~ I despise measuring cocoa powder. It’s the heap of cocoa on top of the full measuring cup that causes the trouble. When it’s time to level the cocoa, it spills onto the counter, and when I wipe the cocoa up, it leaves a weird streaky mess that looks like something that really shouldn’t be consumed. Agreed? Agreed!

So, my dear friends, here is how I get around this dilemma. I put the measuring cup onto a sheet of wax paper. I level the cocoa off with a straight-edged utensil. The wax paper catches the excess cocoa. And then, I lift the edges of the wax paper and use it as a make-shift funnel to return the excess cocoa powder back to its happy home. And we all live happily ever after… LOL!

Okay, I think that’s all I can bore you with today! If you hated any of this, but are a glutton for punishment and would like to subscribe to more of this madness, there’s a subscribe box at the bottom of the page! I would love to have you join the craziness here at Yums & Kisses!!! Have a great weekend!

P.S I’ll give you the results of the chocolate-dipped Flamin’ Hot Cheetos experiment next week. If I give Jeff enough tequila this weekend, he will happily test it out! LOL!!

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