Yield: 1 servings
|¾ cup||Unsweetened Dutch cocoa powder; sifted|
|½ cup||Maple sugar; or Sucanat|
|¼ teaspoon||Sea salt|
|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.