General purpose chocolate sauce

Hot chocolate season is upon us and we're out of Hershey's syrup. So, I took a shot at my own:

heated and immersion blendered:

dark chocolate unsweetened powder, 3/4 C
sugar, 1C
water, 1C
sweetened condensed milk, about 3 oz

It's a little thin but tasty. I added about 2 oz of this and 4 oz of milk and steamed it using one of these.

Anyone else got a good general purposed chocolate sauce recipe?


Anonymous said...

I have a great (old) book called Better than Store bought by Helen Witty. She has a few similar books. THe chocolate sauce recipe in there is:
1 cup water, 1 cup sugar, 1/2 cup light corn syrup, 1 +1/4 cups unsweetened cocoa. 1 tsp vanilla extract.
Bring water, sugar and syrup to a boil and boil for 1-2 minutes. Remove from heat, sift in cocoa, beat until smooth then add vanilla. strain into a jar for storage or use warm. refrigerated it keeps for many weeks. There are also variations adding peppermint, orange flavor or coffee.

Anonymous said...

Forgot to ask - Do you need her marshmallow recipe as well ;-p

Dave said...

Thank you! I can't wait to try it. I can easily imagine that will have the perfect viscosity and flavor (flavour?).

I'll pass on the marshmallow recipe. Molly from orangette.blogspot.com has a wonderful looking recipe. I've never tried it, but will soon. And, you read my mind, can't have the chocolate without them.

Thanks again

ebacklund said...

My wife really enjoys Alton Brown's recipe for hot cocoa:


Now that the temps are cooler, I should probably make another batch for her...