photo by Outta Here
- Ready In:
- 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.
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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.<br/>Use the best cocoa you can and it's still way cheaper than some chemistry lesson in a can.<br/>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.<br/>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.<br/>edit:<br/>Years after my original review, I'm still making this on a regular basis. I'm adding the fifth star.
Yum, yummer, yummest! Made this for a pound cake topping. I was wonderfully surprised that I could use brown sugar for this sauce. All who had it raved! It reminded me of made from scratch chocolate pudding. Super creamy! Did not have Dutch-processed cocoa, so added a little baking soda to my non-alkalized cocoa per a cooking site's instructions, although I don't know if it matters when not baking. The sauce didn't seem thick enough after 1 minute but then thickened very quickly and became gloppy. I used my immersion blender and a little extra milk and it smoothed out to just the right consistency. I blame myself for letting the sauce boil too long. It's always a good thing when a recipe can be fixed easily.
A very good recipe and easy to put together. I separated the batch and while it was still very hot, I mixed in some peanut butter. WOW! Everyone loved it. Iâ€™ll make this again, both with and without the addition of the peanut butter. I'd put it on fruit and ice cream.Thank you posting this treat of a sauce!
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RECIPE SUBMITTED BY
I live in the beautiful, rainy northwest. I'm currently working as a CNA taking care senors with mental illness. I love cooking and would like someday to own my own resturant. My passions include photography, cooking, reading and of course, shoping. I enjoy swiming and hiking.