Commercial chocolate sauces are a pale imitation of the real thing and usually don’t include any real chocolate. An old-school batch of real chocolate sauce is easy to make, easy to use and an easy way to saturate any treat with lots of rich, true, chocolate flavour. Try not to eat too much of this sauce straight out of the jar!
Yield: Makes about 2 cups
1 cup heavy cream (35%)
2 tablespoons sugar
2 tablespoons cocoa powder
8 ounces bittersweet chocolate
1 teaspoon pure vanilla extract
Pour the cream and sugar into a small saucepan and bring to a rolling boil, stirring constantly. Turn off the heat and whisk in the cocoa powder and chocolate, stirring until smooth. Whisk in the vanilla, pour into a jar and refrigerate.
For a sophisticated grown-up taste, you may substitute any of your favourite liqueurs: rum, brandy or cognac for the vanilla.
Cocoa powder gives chocolate its rich flavour and makes this steaming mug of hot cocoa my favourite winter treat. A touch of cayenne pepper balances the temperature heat of the brew but doesn’t make it too spicy. It’s a surprising twist that adds just the right exotic edge.
I can whip up a seven-tier wedding cake, bake shortcake for 1000 and create a menu full of $20 dollar desserts but nothing brings ‘em running like the smell of simple chocolate cookies.
Here’s a batch of chocolaty cookies that are so good, they won’t even ask where the chips are.