Maia has gone to spend a couple of nights by herself at Nana and Poppa’s and of course the rest of us miss her terribly. So to console ourselves, tonight I made extra special chocolate sauce for dessert. Now I’m sure everyone has a chocolate sauce recipe that they consider to be perfect, and this is my version… just the right amount of chocolatey loveliness to make the perfect sundae or banana split.
This is a recipe that I developed (that sounds too tricky – actually this is the recipe I starting making when I needed a chocolate fix and there was no chocolate in the house) when I left home and was living overseas. It has been refined and honed to within an inch of its life by taste testers the world over.
But don’t take my word for it. Ask an independent taste tester…
In a smallish pot mix:
3 tablespoons cocoa
1 cup brown sugar
1 tablespoon cornflour
1 good tablespoon golden syrup
1/2 teaspoon vanilla essence
1 tablespoon smooth peanut butter (this is optional- if you don’t like peanut butter, don’t add it and you have a lovely fat free chocolate sauce; if you do love peanut butter and want a decadent chocolate sauce I believe this makes a world of difference to your finished sauce).
Add 1/2 cup boiling water. Heat together and simmer gently for 3-5 minutes stirring constantly until thickened. Serve over ice cream… Enjoy.
Put any leftovers into a jar, the sauce will store for weeks in the fridge… if it lasts that long.
Enjoy by the spoonful from jar once cold… I’m just saying, you could, if you were so inclined! Jxx