Chocolate Sauce Using Cocoa Food

SIMPLE HOMEMADE CHOCOLATE SAUCE

Steps:

• In a cold saucepan, whisk together the cocoa and the sugar until all lumps are removed. Add the salt and the water and bring to a boil over medium to medium high heat.
• Reduce to a simmer; stirring constantly. Simmer for about 30 seconds and then remove from heat. Let cool and then add vanilla. Pour into a glass jar and refrigerate until needed. Enjoy!

HOMEMADE CHOCOLATE SAUCE

Steps:

• In a cold saucepan, whisk together the cocoa and the sugar until all lumps are removed. Add the salt and the water and bring to a boil over medium-medium high heat.
• Reduce to a gentle simmer; stirring constantly. Simmer for about 30 seconds and then remove from heat. Let cool and then add in the vanilla.
• Pour into a glass jar and allow to cool. {The chocolate sauce will be very thin when it finishes boiling, but it will thicken quite a bit as it cools.}
• Refrigerate until needed.

EASY HOMEMADE CHOCOLATE SAUCE

Steps:

• Place sugar, flour, and cocoa powder into a bowl. Whisk together to remove lumps.
• Heat milk, butter, and vanilla extract in a saucepan over medium heat until butter melts.
• Whisk dry ingredients into the milk mixture a little at a time. Increase heat to medium-high until mixture comes to a simmer. Cook, stirring constantly, for 6 minutes. After 6 minutes, turn off heat. Whisk in a pinch of salt.
• Pour hot over ice cream or store in airtight containers in the refrigerator.

CHOCOLATE SAUCE

Steps:

• In a medium saucepan over medium heat, combine cocoa, sugar and water. Bring to a boil and let boil 1 minute. Remove from heat and stir in vanilla.

COCOA SYRUP

Steps:

• In a small pot, bring water and sugar to a boil and whisk in cocoa, vanilla, salt, and corn syrup. Whisk until all of the solids have dissolved. Reduce sauce until slightly thickened. Strain and cool to room temperature. Pour into squeeze bottles. Squeeze into cold milk and stir for delicious chocolate milk or serve on your favorite ice cream. And, hey, it's fat free!

SIMPLE CHOCOLATE SAUCE

Steps:

• Melt the chocolate in a bowl over a pan of barely simmering water until completely smooth (see step-by-step).
• Heat all of the remaining ingredients in a small saucepan until evenly combined. Remove from the heat and stir through the melted chocolate. Serve warm over chocolate pudding, vanilla ice cream or both!

CHOCOLATE SYRUP

Steps:

• Combine the water, sugar, cocoa powder, and salt together in a saucepan over low heat; whisk constantly until the mixture thickens and begins to simmer. Remove from heat and stir the vanilla into the sauce. Serve warm or cover and refrigerate until serving.

CHOCOLATE SAUCE USING COCOA

Steps:

• Blend together the milk, sugar, cocoa powder and cornflour with a whisk until a smooth paste has formed.
• Transfer the mixture to a saucepan and heat over a medium heat until the mixture begins to boil.
• Reduce the heat and simmer for 2 minutes.
• Remove the pan from the stove and add the butter. Stir the butter until it melts and blends into the sauce mixture.
• Finally, add the vanilla essence and the cream and stir well.
• Serve the sauce warm with your favourite pudding.

BEST EVER CHOCOLATE SAUCE

Steps:

• Blend sugar and cocoa.
• Combine with margarine and milk in a pot on stove.
• Boil, stirring constantly, for 2 to 4 minutes.
• Remove from heat and add vanilla.
• This wonderful sauce is even better the next day.
• Refrigerate and use unsparingly.

CHOCOLATE SAUCE

Steps:

• 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.

CHOCOLATE SAUCE (THROW AWAY YOUR HERSHEY'S!)

Steps:

• In heavy-bottomed 2 quart pot, combine sugar, cocoa powder, and salt. Whisk to combine. Gradually stir in the water. Stir until well combined.
• Set over medium heat; stirring constantly until mixture comes to a boil Boil three minutes, stirring frequently with whisk and reducing heat if syrup threatens to boil over. Remove from heat; pour into heatproof 4 cup measure or pitcher. Cool briefly.
• Cool on counter (uncovered) until room temperature, strain through fine strainer into container of 2-1/2 cup capacity. Stir in vanilla.
• Store, covered, in refrigerator.