After I made my banana sorbet, it occurred to me that it would be nice to have it with some chocolate sauce. I went looking for a bottle in the supermarket, but the only brand that i like was Hershey, and it was quite pricey. So I thought, maybe I can try to make my own.
Most of the available recipes for an easy version of chocolate sauce are actually quite simple and straightforward. But I didn't plan to make this until the very last minute. My guests were due to arrive in one hour, and I didn't have time to dash out to the store to get the necessary ingredients.
So I made do with whatever I have in the larder, which was a can of condensed milk, my favourite Van Houten pure cocoa and pasteurised milk.
It turned out pretty good. In fact, spoon licking pretty good! I didn't add any sugar as the condensed milk was already sweet. If there is a scale of bittersweet and sweet on opposite ends, the sweetness of this would be just at the mid point. So it is perfect for those who do not have a strong sweet tooth.
When it has cooled, there will be a top layer of crystallisation. You can reheat it to break up the crystals and smoothen it out again, but don't discard it. It makes a beautiful dessert garnish or topping, kinda like the caramelised layer on a creme brulee, only much darker.
This should keep for weeks as it was cooked with all stable ingredients. But ours only lasted one week as I also used it to make hot cocoa drinks, spread it on bread - exactly like Nutella! and made chocolate milkshakes. YUM!
|After it has cooled, it will thicken slightly to almost a fudgey consistency.|
Leave it out in room temperature and it will become slightly runny again.
|Remember this childhood favourite? |
Bread with icecream (my banana sorbet) with chocolate sauce...OO!
Easy Chocolate Sauce
Makes about 2 Cups
- 1 can (500g) sweetened condensed milk (I use F&N)
- 25ml pasteurised milk
- 2/3 cup unsweetened pure cocoa powder (I use Van Houten)
- 1 tsp vanilla extract (optional)
1. Pour the condensed milk and pasteurised milk into a heavy based stainless steel saucepan. Gently heat it up and stir until the milk is very hot but not boiling.
2. Add in the cocoa powder and gently stir until the mixture becomes a thick sauce. Keep stirring and bring the mixture temperature to very hot.
3. Remove from fire and stir in the vanilla extract. Let it cool down before pouring into small clean glass jars.