C – Chocolate sauce has been dear part of my personal life ever since I started dating my husband three years ago.
It’s one of the most important things I’ve ever made. I think it sealed the deal in my relationship with him. In honor of our first year anniversary and talking about him/us for the up coming week, I thought I would talk about this recipe first.
Chocolate sauce is a Southern tradition. Being from the West Coast, I had never heard of it. My husband says it comes second only to biscuits and gravy. Since he loves chocolate, this sauce came first for him.
Although, he doesn’t like how most Southern people make it. He says most chocolate sauces are too sweet. You really can’t eat much of it. He’s been experimenting with the recipe for many years and couldn’t figure out what the perfect combination was … until he met me.
He would talk about the recipe and talk about how it needed to be balanced. Chocolate should be the main showcase. He usually puts equal amounts of everything thing into the mix. If you put 3 tablespoons cocoa powder, put 3 tablespoons of sugar in there too. If you put ¼ cup of water then put ¼ cup of milk in there too.
I started off with his directions and asked him to taste it. The really great thing about my husband is that he’s really positive and encouraging with anything I do. He said it was getting close and it just needed a little more milk to make it richer and maybe something to bring out the chocolate flavor a little more. I said a pinch of salt will help round out the chocolate flavor. We added it in and it was perfect.
This recipe is now almost four years old and is still great. Of course, we had to change it a few times to adjust from our dietary needs. We use coconut milk now, instead of milk and coconut sugar instead of brown sugar.
| Christina’s First Wedding Anniversary Week: Chocolate Sauce |
- 7 Tbsp Green & Black Cocoa powder (or Valrhona cocoa powder, if you can’t find Green & Black)
- 7 Tbsp Coconut sugar (or dark brown sugar)
- ¾ cup full-fat coconut milk (or whole milk)
- ½ cup water
- 1 tsp cornstarch
- Pinch of Kosher salt
- ⅛ tsp pure vanilla extract
- Place all the ingredients except the vanilla into a saucepan. Whisk well until combined.
- Turn on the heat to medium and bring to a light simmer, while continuing to stir. Be careful not to scorch the bottom. Simmer for 6 minutes until cornstarch has thickened.
- Remove from stove.
- Serve with biscuits, waffles or pancakes.
- Enjoy!
We can’t substitute our cocoa powder ever. It’s still Green & Black brand. That’s the only thing he’s picky on. But life is good.
We have a great chocolate sauce that isn’t quite Southern, but it is husband-approved.