Make up a pot of this chocolate sauce and keep it in the fridge ready to warm up to serve on icecream or strawberries. Keeps for a week in the fridge.
250ml boiling water 100g demerara sugar 3oz (75g) butter 3 tbsp best quality cocoa powder or 70% cocoa solid chocolate 3 tbsp honey 1/2 tsp vanilla or almond extract or 1 tablespoon of liqueur of your choice
1. Put all the ingredients in a saucepan, bring to the boil, turn the heat down to simmer and cook for 4 minutes, stirring from time to time so it doesn't burn. It's that easy!
Greatfood.ie recipe note – Add any flavour you like to this sauce: leftover liqueurs, chocolate extract to make it even more chocolatey or fruit liqueurs such as blackberry, cassis or raspberry. – It doesn't need anything else, but you can add cream to make it richer. Don't add the cream if you want to keep the sauce in the fridge for a week - add it just at the end of reheating.
GREATFOOD.IE TEST KITCHEN NOTES When we tested this recipe first, we found it quite runny so we reduced the liquid content. Feel free to add more water if you want it looser. The taste either way is heavenly - it thickens up if you simmer it longer but you don't want to overcook the chocolate and it thickens up when you store it in the fridge. When you heat it up it is perfect to run over icecream and for dipping fruit. You can use this sauce to mix with fromage frais, sour cream or whippped cream to eat on its own.
If you want to thicken it, you can add a little of the hot sauce to an egg yolk, whisk it well and then return the egg yolk back to the hot chocolate (make sure the pan is off the heat). Whisk well and it will be thicker and richer.