Chocolate sauce might just be the perfect food. Okay, it’s not the most nutritionally sound choice of edibles but what food item can be eaten straight from the container, stirred into another single ingredient (milk) to make a childhood favorite treat, poured over just about anything sweet and plain to turn out some quick desserts or shaken with some vodka and turned into an adult favorite (the cocktail)? See what I mean? Perfect.
This chocolate sauce recipe that I have for you today isn’t some holdover from Valentine’s Day either. No, I say chocolate love deserves to take place on days beyond the obvious chocolate laden holidays. I like to call this Love Potion No. 9, not that there’s a 1 through 8. Because who doesn’t love chocolate and don’t you have someone in your life you’d like to use a little love potion on?
One of the cool things about this chocolate syrup is that it’s shelf stable. Since there’s no dairy in it, you can keep this handy on your shelf for chocolate sauce emergencies.
This chocolate sauce works more than just as an emergency source of chocolatey goodness. You can stir this into a glass of milk (your choice of ‘milk’) for a glass of chocolate milk like you’ve never experienced before. This sauce also makes quick desserts out of plain cookies (just dunk), berries (same dunking action), or poured over a slice of plain pound cake. It also makes a killer cocktail. Just mix 1 part chocolate sauce with 3 parts vodka, shake, and garnish with a sliced strawberry. YUM!
You might be wondering why these pictures make the chocolate sauce look so dark. That’s because I use (and HIGHLY) recommend Valrhona cocoa powder. It’s so dark brown, it’s almost black. The cocoa is rich in flavor and makes everything it touches extra chocolatey good. You can use another cocoa in this recipe, but it won’t be as dark in color.
So take a couple of minutes and whip up a batch of this Love Potion No. 9. chocolate sauce. I’d love to hear if you make a variation on this recipe to make your own Love Potion.
- ½ Cup Water
- ¼ Cup Coconut Sugar (or granulated sugar)
- ¼ Cup + 1 Tablespoon Brown Sugar
- ½ Cup Cocoa Powder (I used Valrhona)
- 1 Tablespoon Semi-Sweet Chocolate Chips
- 2 Tablespoons Bourbon
- 1 Teaspoon Vanilla Extract
- 1 Small Pinch Kosher Salt
- In a small pan add the water, sugars and cocoa.
- Heat over medium heat and whisk until mixture thickens (about 5 minutes)
- Turn off heat and add chocolate chips, bourbon, vanilla, and salt.
- Let sit for 5 minutes, whisk in the chocolate chips.
- Turn on heat and whisk just until the mixture thickens back up.
- Remove pan from heat.
- Let cool slightly, then pour into container with a lid. Let cool completely before putting the lid on the container.
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