🍫 Dark Chocolate Sauce • 🥄 Silky Texture • 🍨 Spoon-Worthy Finish
My personal chocolate sauce recipe
Dark. Glossy. Dangerous in the best possible way.
This is the kind of sauce that slithers over ice cream and refuses to be ignored. Welcome to my personal recipe for the best homemade chocolate sauce in honor of ‘National Chocolate Lovers Month’ this February!
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Only 3 ingredients
🖤 Ingredients
- 1 tin condensed milk (275 ml)
- 1 tablespoon butter
- 2 tablespoons cocoa powder
🐾 Method
Step 1: Wake the Cocoa
Place the cocoa powder in a small bowl.
Add just enough cold water to loosen it.
Stir slowly with a teaspoon until every lump disappears and you have a smooth, dark paste.
No grit. No bumps. Just silk.
Pour some water into the cocoa
Stir the cocoa until smooth
Step 2: The Base
Pour the entire tin of condensed milk into a Pyrex dish.
Pour the condensed milk into a Pyrex dish is large enough for stirring
Step 3: The Merge
Pour your smooth cocoa paste into the condensed milk.
Stir thoroughly until the mixture turns glossy and even.
It should look like midnight in a bowl.
The cocoa should be well mixed in (no lumps)
Pour and mix
Step 4: Heat and Stir Ritual
Microwave for about 3 minutes total.
Every 30 seconds, remove and stir well, adding in the butter.
Keep stirring between bursts until it becomes completely smooth, hot, and unified.
So smooth!
Store in a glass container
🖤 To Serve
Store in the fridge once cooled.
Whenever you want to pour it over ice cream, crepes, pancakes, or any other treat, heat it in the microwave for a few seconds until it loosens—and stir until it becomes perfectly pourable again.
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