My Corner of the World

My Corner of the World -

Chocolate Sauce

chocosauceI don’t think I’ll ever buy chocolate sauce again.  I found a very good recipe for it and modified it.  Instead of using sugar, I use Splenda (1:1 ratio).  It truly is fantastic and I find it thicker and chocolatier than Hershey’s, for example.  I made a double batch of it and it yielded about a half litre.  I used it in my homemade Irish Cream 🙂  So here’s my take on it…


  • 1 cup good quality unsweetened cocoa powder (I used Fry’s)
  • 1 cup Splenda (1:1 ratio)
  • 1 cup cold water
  • 1/2 teaspoon kosher salt (I used course grey salt)
  • 1 tablespoon vanilla extract


In a medium saucepan, whisk together the cocoa powder and sugar until blended. Add the water and 1/4 teaspoon of the salt, and whisk over medium heat until boiling, stirring constantly.

Continue boiling until mixture thickens, about 3 – 4 minutes. The mixture will still be fairly thin (it thickens to a syrup-like consistency once cool). Taste and stir in additional salt until dissolved, up to 1/4 teaspoon, if desired.

Remove from heat and stir in the vanilla. Cool.

Store syrup in an airtight glass container in the refrigerator. The syrup should keep, refrigerated, for at least a month.