This is my father’s rich and chewy, sticky, gooey style recipe for chocolate sauce.
My father threw all the ingredients into a pot. It took him 30 seconds. No “make a paste with cocoa and cold milk and gradually whisk in the remaining milk” for him. It all came together and it was always sublime. He had a key secret ingredient that he must have seen his mother sneak in at some point. Or perhaps it was an upcountry thing. I’m not sure, if you have molasses, give it a try. Yes, he added it in the final moments with vanilla. Use brown sugar if you like, or use his trick. He always plopped in a sizeable chunk of butter, too. Just to round out the edges.
So, here’s the recipe. Grab a pot and throw in:
Bring to a boil over medium heat, whisking. Once boiling, lower the heat and boil gently for 5 or 6 minutes. If you want it thicker and stickier, cook a bit longer. Remove from the heat and add:
1 teaspoon molasses
1 ½ teaspoons vanilla extract
Now, if you want to get fancy, you can substitute a sugar blend for the sugar. We have six flavors to choose from. To serve, simply drizzle on some sauce atop vanilla ice cream.
For a great twist, sprinkle just a few granules of Danish Viking Smoked Salt for a sweet, salty, smoky treat!
Recipe Copyright Deirdre Davis 2020
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