Shiny Chocolate Sauce
This is my go to recipe for chocolate sauce! I make no other, this is the sauce I use exclusively in our home for ice-cream, profiteroles, brownies, drizzling over cakes, cheesecakes and as a fruit dip......really I could go on an on. I can make up a batch at a moments notice because it's so easy to throw together. What's better is it keeps in a airtight container in the fridge for 3-4 days and it's dairy free.
Don't take my word for it, try it for yourself and I guarantee you will never go back to finely chopping dark chocolate and setting up a bain-marie.
Yield: 400ml approx.
Ingredients
60g Cocoa powder
225g Caster Sugar
¼ tsp of salt
2tbsp Cornflour
250ml Boiling water
1tsp Vanilla extract
Method
In a small saucepan add the cocoa powder, caster sugar, salt and cornflour, whisk to combine while gradually adding the boiling water. Place the saucepan over a medium heat and whisk until the sauce thickens, do not allow to come to the boil as the sauce may burn and separate. Remove from the heat, whisk in the vanilla extract, set aside and allow to cool to room temperature before serving.
hello this sauce can i use it on a layered cake for a runny liquid? dry such? Thank you !
ReplyDeleteIf you're asking does it set firm then I would say no, you might be better making a "chocolate sauce" using icing sugar, water and a small amount of cocoa powder for your cake. Basically runny icing with a small amount of cocoa powder to colour it. Does this help?
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