I 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.