Ultimate chocolate sauce

Yield: 1 servings

Measure Ingredient
¾ cup Unsweetened Dutch cocoa powder; sifted
½ cup Maple sugar; or Sucanat
¼ teaspoon Sea salt
½ cup Water
½ cup Maple syrup
1 tablespoon Rice syrup
½ teaspoon Apple cider vinegar
1 tablespoon Pure vanilla extract

1. In a medium saucepan, stir together cocoa powder, dry sweetener and sea salt. Add water, maple syrup, rice syrup and vinegar and stir until smooth with a small wire whisk.

2. Place pan over medium-low heat and stir until mixture comes to a low boil. Simmer 5 minutes. Remove from heat and add vanilla extract.

3. Cool slightly, then pour into a clean glass jar. Store refrigerated.

Sauce may be reheated slowly or served chilled.

Variations: For Mint Chocolate Sauce, add ¼ teaspoon mint extract along with the vanilla. For Orange Chocolate Sauce, add ⅓ cup heated orange marmalade to sauce and add a tablespoon of Grand Marnier if desired. To make Black Forest Sauce, add ‡ cup cherry preserves or jam or fresh cherries in season. For Mocha Sauce, add 1 tablespoon instant powdered espresso or instant coffee substitute to the cocoa in the basic recipe.

Recipe by: Delicious Magazine, Feb 1998 Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Feb 2, 1999, converted by MM_Buster v2.0l.

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