Hey guys and welcome back to another post! Today we are going back to the basics. I love doing posts like this because they are just so easy for me to do and I think it is fun to incorporate easy recipes to make in the kitchen. Don’t you think? This chocolate sauce is such a staple for any baker’s pantry! I have a recipe for you that will make the development of this chocolate sauce super easy to whip up and delicious at the same time! I like using it to make hot chocolate in just minutes, chocolate milk in seconds, mocha lattes as well as dripping downsides of cakes to add an extra bit of flair.
Even though I think I like using ganache more on cakes because of the effect that it brings this is also a great option if you don’t have cream on hand or you don’t know how to make ganache. The great thing about this chocolate sauce is that you basically just throw everything into a pot and boil the mixture until it is at the correct consistency. The trick to the sauce texture is to boil the water and sugar mixture until it becomes a syrup and then once you add in the chocolate and other ingredients it will adhere to the chocolate much better which will keep it from separating. I like to strain my chocolate sauce as well just to make sure to remove any lumps that may have formed in the process.
Also, keep in mind that this sauce will create a film and dry out if left uncovered so always make sure it is covered to keep it from turning into a chocolate rock! I hope you enjoyed this recipe and until next time happy baking!
- Measuring spoons and cups
- Squeeze bottle
- 1 Cup Water
- 1/2 Cup Sugar
- 6 Oz. Chocolate chips
- 1 Tbsp. Vanilla extract
- Place water and sugar in a small pot and boil on high heat until a syrup is created. Remove from the heat and add in chocolate chips. Stir together until all of the chocolate is melted and add in vanilla extract. Use immediately or pour into a squeeze bottle and place in the fridge for use at a later date. Should keep for up to 3 months.
Grab my recipe for vanilla extract!