Prep 0 mins
Cook 5 mins
Great over vanilla ice cream.
- 3⁄4 cup packed dark brown sugar
- 1⁄2 cup Dutch-processed cocoa powder
- 4 teaspoons cornstarch
- 3⁄4 cup skim milk
- 1 teaspoon vanilla extract
- In a medium saucepan, whisk together brown sugar, cocoa and cornstarch.
- Gradually mix in milk until well blended.
- Bring to a boil, stirring constantly, until thickened, about 1 minute.
- Remove from heat and whisk in vanilla.
- Serve right away.
I really liked this, I think I've made it 5 or 6 times so far. very simple and easy to make under 5 minutes from idea to cleaned up. Because I just got a big delivery of really good cocoa powder from the importer I buy from, I wanted a recipe that used cocoa powder, not chocolate.
Use the best cocoa you can and it's still way cheaper than some chemistry lesson in a can.
I wanted this primarily for mochas and milk chocolate and it works great, but 4 tsp of cornstarch is too much. 3 or maybe 2 is plenty if you want a consistency that pours easily and dissolves readily in milk or coffee. use the 4 if you are using this as a dessert topping because the thickness makes it like fudge.
The recipe says it makes three cups, but it is no where near that much, more like just under 1 cup, enough for 6-8 drinks or dessert toppings.
Years after my original review, I'm still making this on a regular basis. I'm adding the fifth star.
Delicious! I used Splenda Brown Sugar Blend, so it was low-fat AND low-sugar. Made hot brownie sundaes with no-sugar added ice cream. I will try this again and use different extracts, i.e. cherry or almond, for a different treat! Made for Winter 2010 Comfort Cafe game.
excellent! made it twice in the same week!!!!