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Wednesday, July 24, 2019

Homemade Chocolate Heaven

Janet Groene's
Chocolate Almond Sauce

    Spoon this heavenly chocolate goo over anything from fresh fruit to pound cake. Why make your own chocolate sauce? You control the ingredients,  from the type of chocolate to omitting salt to using a sugar substitute to tweaking the recipe. (This recipe for example, is different and delicious when you use orange extract instead of almond.)
    Invent desserts from here to Sunday. Add nuts. Use it as a dip for marshmallows or fresh strawberries or Brazil nuts. Drizzle it into ice cream pie and freeze. Add a tablespoon or two of liqueur such as Triple Sec or Galliano. The sky’s the limit.

2/3 cup cocoa powder 
2 teaspoons cornstarch
1/4 teaspoon salt
2/3 cup sugar or equivalent
2 tablespoons powdered French vanilla coffee creamer
1 cup water
1  teaspoon almond extract

    Combine cocoa powder, cornstarch, salt,  sugar or substitute and powdered creamer in a small saucepan. Stir in cold water. Continue stirring over low/medium heat until the mixture boils. Remove from heat and stir in extract.  Serve warm or cold. Makes about 2 cups sauce. 

Cook’s note: there is a difference between a sugar substitute and sugar equivalent. Equivalents are used spoonful for spoonful. Sometimes this volume is important in a recipe. 

See Janet Groene's RV-ready recipes new each week at

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