Thick & Rich Chocolate Sauce will take your ice cream sundae or café mocha over the top! No watery syrup here! And it only takes minutes to prepare!
1 cup of boiling water
1/2 cup dutch process cocoa
1 cup packed light brown sugar
1/2 tsp espresso powder
large pinch of kosher salt
1 1/2 tsp vanilla extract or bourbon
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.
Place the pan over medium heat and bring the mixture to a low boil. Whisk the mixture frequently! Reduce the heat and simmer the sauce for 5 minutes. If you want your sauce even thicker, simmer an additional minute or two. Once the sauce has thickened, remove the pan from the heat. Stir in the vanilla extract or bourbon.
Let the sauce cool for a few minutes and transfer to a storage container. When the sauce has cooled to room temperature place it in the refrigerator.
Thick & Rich Chocolate Sauce will keep in the refrigerator for one month.
Regular Baking Cocoa works in this recipe, as well. Dutch-Processed Cocoa does deliver an intense chocolate flavor that I prefer.
If you are feeling adventurous, substitute Amaretto, Tequila or Chambord for the vanilla or bourbon.
- Category: sauces
- Method: stir
- Cuisine: american
Keywords: chocolate sauce