2 1/4 c sugar
3/4 c unsweetened cocoa powder, sifted
1 T plus 1 1/2 t flour
1/4 t salt
1/2 c heavy cream
1 c milk
1 T vanilla
Place sugar, coca, flour, salt and cream in a medium saucepan and whisk to combine into a thick paste. Add milk and bring mixture to a boil over medium high heat, whisking often. Reduce heat to low and simmer for 5 minutes, whisking frequently. Remove from heat, add vanilla. Allow sauce to cool, or serve warm.
Store in refrigerator for up to 2 weeks, covered. Yield approximately 3 cups chocolate sauce.
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