✔ milk - 400 ml
✔ sugar - 140 g
✔ cocoa powder - 4 tbsp.
✔ wheat flour - 1 tbsp.
✔ butter - 20 g
✔ salt - 1 pinch
✔ vanillin - 1 pinch
There are often situations when you have prepared a dessert, but lack a sauce, jam or syrup that would bring the appearance and taste of the dish to perfection. I had this when I was making pancakes. For such an occasion, there is a quick recipe to make a chocolate syrup from cocoa and milk.
No more than 10 minutes are spent for all cooking, and we get the perfect topping, suitable for pancakes, cakes and other desserts. You can also eat it yourself: with tea, coffee or milk.
For preparation we take cocoa, milk, sugar, some flour and butter. For a perfect balance of taste and aroma, add a pinch of vanilla and salt. First, we need to mix all the dry ingredients in one dish.
Ideally, take a saucepan, in which we will cook chocolate sauce. If there is no saucepan, cook in a small bowl. Put the saucepan with well-mixed cocoa, sugar and flour on the middle fire and start pouring milk. First pour about a third and try to break all the lumps.
Sometimes the cocoa sticks to the bottom and sides of the pot, so pass the surface of the whole pot with a blade. Ideally use the “magic spatula“. Once all the lumps have disappeared, add the rest of the milk and stir the mass.
Bringing the syrup to the boil, we make the fire weaker and continue the process of mixing. If you do not do this, the cocoa powder will settle at the bottom of the pot, where it will start to clump and possibly even burn.
We cook for only 3 minutes, then add butter. Boil chocolate syrup with butter for another 2 minutes, after which we remove it from the stove.
So that no film is formed from above, you can stir the sauce periodically until it cools down to such a state that it can be covered with food film.
Although not for all dishes it is necessary to knock our chocolate syrup. For example, for the same pancakes that we eat still warm, immediately after frying, it would be more appropriate to serve the sauce hot.
But I’m sure you’ll be much better at figuring out for yourself whether to use the syrup hot or cold.
And by the way, it is not inferior to the option from the store.
I also want to answer some of the most popular questions.
1) How to thicken the chocolate sauce?
2) Can I make cocoa sauce on water?
Bon appetit! Don’t starve 😋