When I moved south about 20 years ago, I had only met a classic turkey sauce and honestly didn’t know that much about white sauce or red-eye sauce. So imagine my absolute confusion when my mother -in -law offered to make a Sunday a brunch.
In my knowledge of a limited sauce, I assumed that the chocolate sauce would be hearty like a rich mole, but was delighted when a plate with cookies with a sweet, rich, almost pudding -like sauce had arrived in front of me.
Some time later I would have dozens of variations of the chocolate sauce tested for An episode from Good Eatswhere I worked as a recipe project manager. The resulting recipe has never made the big screen, but I come back to the version of my mother again and again all the years later.
This sauce is a Southern Comfort Classic, which was made from the basics of the kitchen such as sugar, cocoa, milk and butter.
What is chocolate sauce?
Chocolate sauce is a sweet, chocolate, pudding -like sauce that is most often served in front of cookies as part of a breakfast dispute. If you grew up in the south, you may also know cocoa sauce, chocolate fair, top -to -cholade, chocolate and cookies or chocolate -mush.
The sauce consists of kitchen clamps – saucrigis, cocoa powder, flour, milk and butter. Salt and vanilla extract are often added. It may sound strange for some to serve it about hearty bread such as buttermilk cookies or crumbled corn bread, but there is a sweet bit like honey or carhum syrup on cookies. I saw how it was served via butter toast, eaten directly from the pan and offered as a topping for pancakes or ice cream. Chocolate sauce is incredibly versatile.
Which cocoa is best for chocolate sauce?
You can produce chocolate sauce with every unsweetened cocoa powder – what all the best southern Mawmaw would do! Natural cocoa gives the sauce a more rich chocolate taste, but a lighter color, while the cocoa of the Dutch process ensures a darker sauce with a slightly less bitter and more subtle chocolate taste.
How to make chocolate sauce
In contrast to other gravies that are thickened with a mixture of fat and flour, the chocolate sauce begins with the combination of dry ingredients (sugar, cocoa and flour) in a dry pan and then in milk. When the mixture comes to a boil, it minimizes regularly clumps and the flour will finally thicken the milk. I really love it A pan in the saucers style For the production of chocolate sauce, but a large, casting pan is traditional.
As soon as the mixture comes to a boil, it begins to thicken. It doesn’t get as thick as pudding. Instead, it will be the consistency of the turkey sauce. By adding a few spines butter from the heat gives the sauce a rich taste and a shiny finish. A small vanilla extract at the end amplifier up the sweet dessert aromas of this rich sauce. Serve the chocolate eye immediately because the warm temperature is increased to attractiveness of the sauce.
Cooking mode
(Keep your screen awake)
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3/4 cup ((150G))) granulated sugar
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1/4 cup ((21G))) unsweetened cocoa powder
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3 tablespoon All -purpose flour
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2 Cup Full milk
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2 tablespoon salted butterAt room temperature
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1 teaspoon Vanilla extract
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Combine the dry ingredients and add the milk:
Combine sugar, cocoa powder and flour in a small saucepan or a 10-inch pan. Whisk to break up clumps and combine evenly. Stir in the milk until they are smooth.
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Cook your sauce until you are thickened:
Make your pan or pan over medium heat and occasionally stir with the whisk or a wooden spoon. The mixture takes 8 to 10 minutes to get to the boil. Make sure you scratch the floor and sides of the pan when stirring to avoid burning. Stir constantly after cooking until the mixture becomes thicker for 2 to 4 minutes.
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End the sauce and serve:
Remove the pan from the stove and stir in the butter and the vanilla extract until the butter is melted and completely combined. Let cool for 1 to 2 minutes and then serve. Chocolate sauce is ideal about buttermilk cookies, roasted and buttered white bread or crumbled corn bread.
The chocolate sauce is best eaten a day, but remnants can be stored in a airtight container in the refrigerator for up to 3 days. Stir in a small saucepan over low heat, and frequently stir them through. You may need to add a splash of milk if the sauce is too thick.
Do you love the recipe? Let’s star and a comment below!
| Nutritional information (by portion) | |
|---|---|
| 160 | Calories |
| 5G | Fat |
| 26g | Carbohydrates |
| 3G | protein |
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| Nutritional information | |
|---|---|
| Portions: 8 | |
| Amount per serving | |
| Calories | 160 |
| % Daily value* | |
| 5G | 7% |
| Saturated fat 3g | 15% |
| 14mg | 5% |
| 49 mg | 2% |
| 26g | 9% |
| Dietoner 1G | 2% |
| Total sugar 22g | |
| 3G | |
| Vitamin C 0MG | 0% |
| Calcium 71mg | 5% |
| Iron 1mg | 6% |
| Potassium 86 mg | 2% |
| *The % Daily Value (DV) tells you how much a nutrient in a food service contributes to a daily diet. 2,000 calories a day are used for general nutritional advice. | |
Nutritional information is calculated using an ingredient database and should be considered an estimate. In cases where several ingredients are given, the first diet listed is calculated. Side dishes and optional ingredients are not included.
