Chocolate Sauce Topping
Sorry I haven’t posted…my husband and I were at the Miami Dolphin’s annual fishing tournament weekend. I’ve been busy NOT catching fish and NOT winning a personal cooking class with Paula Deen.
Yep, the fishing was S ~L~O ~W. Eight hours on a boat and about four tiny fish to show for it.
There was a silent auction at one of the parties and one of the items being bid on was a personal cooking class with Paula.
I bid on it and was outbid by a girl who was hovering over the list giving dirty looks to anyone who she thought might bid. As I went to bid again she threatened, “Just so you know, I will bid really high. My mom really loves Paula Deen.”
I really should have been a little more aggressive dangit. I mean it’s not my mom that loves Paula, I love Paula! It makes me sick even now just thinking about it.
Anyway, I was really excited to make this Cake Batter ice cream but was disappointed when it ended up tasting only like vanilla. Thank goodness I made this Chocolate Sauce which saved it.
This Chocolate Sauce recipe was emailed to me by one of my husband’s friends that he grew up with, Andria.
She said I had to have this recipe and I’m so grateful she gave it to me. She likes to use it in crepes or for dipping strawberries.
I used it to top our ice cream here and then for an Eclair Cake just the other day. It’s great by the spoonful too.
Did I mention that my husband can’t stand the taste of Hershey’s chocolate syrup? So this will be replacing it with this sauce in any dish I make from now on…
Chocolate Sauce Topping
This Chocolate Sauce recipe was emailed to me by one of my husband's friends that he grew up with, Andria. She said I had to have this recipe and I'm so grateful she gave it to me. She likes to use it in crepes or for dipping strawberries.
- 1/4 cup cocoa
- 1 cup granulated sugar
- 3/4 cup evaporated milk
- 1/4 cup butter
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla
Stir cocoa and sugar together well. In a saucepan combine milk, butter, salt, and vanilla. Stir in dry mix. Heat, stirring until it reaches a boil and is thick. You want it to coat the back of a spoon. If you want it to be thicker, for a crepe filling for example, boil it a little longer. I boiled mine for two minutes whisking constantly. It will still be thin once you are done with this step. Don't worry once you let it cool down a bit it will thicken. It will thicken a lot when chilled.
Makes around 1 cup of sauce.
Source: Andria McQueen