Sauces
International
InternationalChocolate Sauce
A glossy pouring chocolate sauce for ice cream, profiteroles and puddings. Basic melts cocoa, sugar and milk into a quick syrup, Better makes a true chocolate ganache sauce, and Ultimate builds a dark couverture sauce enriched with cream, butter and a hit of espresso.
Vegetarian
Gluten-free
Nut-free
Budget version
A quick cocoa-and-sugar syrup loosened with milk, ready in five minutes from store-cupboard staples.
Per serving£0.20
Total cost£0.80
Time7 min
Ingredients for 4
- 4 tbsp cocoa powder
- 5 tbsp caster sugar
- 100 ml milk
- 1 tbsp butter
- ½ tsp vanilla extract
Method
- Whisk the cocoa powder and sugar together in a small saucepan to remove lumps.
- Pour in the milk and set over a medium heat, whisking until smooth and the sugar dissolves.
- Simmer gently for two to three minutes until slightly thickened.
- Take off the heat and stir in the butter and vanilla until glossy.
The three ways, side by side
Budget
A quick cocoa-and-sugar syrup loosened with milk, ready in five minutes from store-cupboard staples.
Better
A proper ganache sauce of real chocolate melted into warm cream for a rich, silky finish.
Ultimate
A deep, dark couverture sauce built with single-origin chocolate, cream and butter, sharpened with espresso and a touch of brandy.