Chocolate sauce is awesome! I used to purchase Trader Joe’s Organic Midnight Moo Chocolate Sauce and Ghiardelli Chocolate Sauce since the ingredients are pretty straightforward and real, but they’re a little on the expensive side, and I’m trying to save money. I could get the less expensive commercial brands to save money, but then I took a look at the list of “yummy” ingredients:
High fructose corn syrup, corn syrup, water, cocoa, sugar, less than 2% of: Potassium sorbate, salt, mono-and-diglycerides, xanthan gum, polysorbate 60, vanillin (artificial)
High fructose corn syrup?!?!?! More corn syrup?!?!? Polysorbate 60?!?!?! I don’t think so!!!!
I really like eating higher quality food, even with my treats. I reached out to my brother to get a recipe on chocolate sauce. Here is what he gave me:
- 1 1/2 c filtered water
- 1 1/2 c sugar (if you want a darker chocolate, reduce this amount)
- 1 c cocoa powder
- 1 t vanilla
- dash salt
1. Combine water, sugar, cocoa and salt together in a saucepan over a low heat
2. Whisk constantly until the mixture thickens and simmers
3. Remove from heat and stir in vanilla
4. Cover and refrigerate (or use immediately if you want to use a hot chocolate sauce)
My first use of this sauce is to make my own mocha. I put in some of the sauce with some milk, and brewed a cup of regular coffee.
- I haven’t tried making this with a natural sugar substitute such as stevia and monk fruit (Lo Han Guo). Once I try that, I’ll post information about it.
- Since there are no preservatives, this doesn’t keep as long as a commercial brand. This will keep in your refrigerator for about two weeks.