Two-ish years ago, I remembered the decadent dessert that is brandy snaps: the buttery, sugary caramelized casing with a hint of brandy and ginger. We have a source who home-makes these treats, which are best accompanied by creamy vanilla ice cream and a fudgy chocolate sauce. But somehow, that afternoon we realized that we had no chocolate sauce. I whipped up something with a couple of ingredients on hand that worked wonderfully. And somehow I had forgotten about this gem of a recipe until recently.
What I love most about this recipe is that you can make it in a flash and store it in your fridge for a couple of days. You can use it for pretty much anything or eat it plain but here are a few ideas: make an ice cream (or banana nice cream) sundae with chocolate sauce, pecans, strawberries, caramel, whatever you like. If you love coffee as much as I do, make a mocha affogato instead. Pour an espresso shot on top of vanilla ice cream and drizzle with chocolate sauce. This sauce also makes the perfect base for a hot chocolate if you need something warm on a winter day. Add a few tablespoons (depending on how chocolatey you want it) to milk, whisk on a low flame until warm and combined. A sprinkle of cinnamon is optional!
To be honest, this is possibly the best multi-purpose chocolate sauce that isn’t loaded with sugar or butter. In fact, the recipe is vegan as it uses just a teaspoon of oil instead of butter. It takes less than five minutes to put together. You can store it in an airtight glass container in the fridge for upto 5 days as well. If you make this I’d love to hear what you think – leave a comment below or reach out to me on Instagram!
- 2 heaped tbsp or approx 15g cocoa power, sifted
- 2 heaped tbsp or 25g brown sugar (castor sugar or granulated sugar would work too)
- ½ tsp vanilla extract
- 50ml or ¼ cup water
- 1 tsp oil (such as grapeseed, olive, rice bran, coconut etc.)
- On a low flame in a heavy-bottomed pan, whisk all the ingredients together until completely combined and the mixture is just slightly bubbling, about 3-4 minutes.
- Turn off the flame and allow to cool.
- Drizzle the chocolate sauce over an ice cream sundae, profiteroles, oatmeal or whatever you like. Alternatively, make a hot chocolate with two tablespoons of the sauce and ½ cup of milk.
- If you are not using the chocolate sauce immediately, transfer it to an airtight container once cooled and refrigerate.