Easy Homemade Chocolate Sauce

About this Recipe

There are not many things that do not taste better with chocolate. Did you know that in ancient times the Mayan and Aztec people even used chocolate as currency?(2) If you have family members that love to drizzle chocolate onto their desserts, make this yourself. There are no artificial ingredients in it so if you are eating chocolate sauce anyways, why not make your own. One of the most wonderful invention of the internet, in my opinion, is the vast amounts of research explaining the health benefits of high quality cacao.(1) It has truly changed the game in our family when it comes to chocolate.

Grandmother's Tips for Homemade Chocolate Sauce Recipe:

1. Do a taste test before you add the second 1/4 teaspoon of salt to see if you want more in it or not.

2. This is a really wonderful chocolate syrup and can be stored in a glass container with a lid in the refrigerator for up to a month.

3. If you want to use as a drizzle you can transfer some to a squeeze container that has a lid with a small opening and really fancy up those desserts!

4. We used this on our Lemon Chocolate Shortbread Squares.

3. Use a good quality unprocessed cocoa powder.

4. This is an easy recipe for the best chocolate sauce that makes about 1.5 cups of this liquid chocolate.


Ingredients

(Print)

Makes: Approximately 1 1/2 cups

1 cup good quality unsweetened natural cocoa powder

1 cup granulated sugar

1 cup cold water

1/2 teaspoon Kosher salt

1 Tablespoon pure vanilla extract

Directions

1. Use a medium sized saucepan. Whisk together the cocoa powder and sugar until well combined. Be sure to break up all the lumps in the cocoa powder.

2. Add the water and 1/4 teaspoon of the kosher salt. Turn the heat onto medium and bring to a boil.

3. Be sure to stay watching this and keep whisking to keep it from scorching.

4. Boil for 4 minutes, set a timer so you go long enough. Stir in the remaining 1/4 teaspoon Kosher salt. The mixture will thicken somewhat but still be fairly thin as it is cooking. As it cools it turns to a more syrup-like consistency.

5. Remove from the heat and stir in the vanilla.

ENJOY!

Return to this Easy Homemade Chocolate Sauce recipe or check out more recipes at Grandmother's Kitchen

Image that! The Mayan and Aztec people even used chocolate as currency. "As a result of this monetization, cacao and textiles could be used to finance more state activities and household needs." (2) They deemed it to be the food of the gods because of how special it was to them. Chocolate continues to be an essential part of the Mayan culture in parts of Mexico and Central America as these places are one of the largest producers of cacao. It's made from the cacao plant which consists of the cacao bean and the fatty part which is the cocoa butter.

The cacao beans are processed into cocoa powder, or they can be left raw and made into raw cacao powders, nibs and chunks. You can use either cocoa or cacao in your chocolate dessert recipes as both are delicious, but cacao has a few more nutrients than regular processed cocoa powder will. Simply because the powder is not processed or heated which leaves all of the vitamins and minerals intact.

Try using maple syrup in place of sugar in this recipe or even some honey. A 2013 study strongly suggests that the maple syrup may have a lower glycemic index than sucrose, which may help in the prevention of type 2 diabetes.(3) You can use this chocolate sauce as a topping on other easy dessert recipes, or you can mix it into some ice cream to make a milkshake. The options are endless for this recipe for the best chocolate sauce.

References: (1) "Chocolate and all of its benefits," Examine.com, published on 27 November 2014, last updated on

1 October 2018, https://examine.com/nutrition/chocolate-and-all-of-its-benefits/

(2) Making money in Mesoamerica: Currency production and procurement in the Classic Maya financial system. Joanne P. Baron (First published: 10 May 2018) Economic Anthropology.

(3)Nagai N1, Ito Y, Taga A. Comparison of the enhancement of plasma glucose levels in type 2 diabetes Otsuka Long-Evans Tokushima Fatty rats by oral administration of sucrose or maple syrup. J Oleo Sci. 2013;62(9):737-43.



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