Dark, delicious and silky smooth! Spoon this yumminess on top of your favourite dessert or breakfastime oatmeal!
Chocolate seems to pair so well with oats that I created this sauce specifically for my Choco-Oat Parfait, an oatmeal bowl that would not be out of place as a snack or even dessert! I wanted to focus on keeping this recipe FODMAP friendly, but I've also included options for several other dietary considerations.
Lately I've been keeping a little jar of this chocolate sauce in the fridge so that I'll have it on hand when needed. If I run out and I only need a single serving I'll put the ingredients together in a small bowl and heat it in the microwave oven. However, I've been using the stovetop for heating larger amounts. Although this recipe has only three main ingredients, you can create many delicious variations. In the recipe which follows I suggest you begin by combining cacao/cocoa powder with either maple syrup or granulated sugar (or another type of sugar that you may prefer). Cocoa powder and maple syrup are shown in these photos. You may prefer to use dates to sweeten this sauce, but they are not usually an option for those requiring a FODMAP friendly sauce. I have had great results making this recipe with lactose-free milk and also with a non-dairy almond beverage.
As the sauce simmers over the heat something magical happens right before your eyes. You'll notice that the colour of the sauce turns a deeper shade of brown. As you continue whisking the sauce becomes smooth, thick and glossy, too. At this point remove the saucepan from the heat.
Use the chocolate sauce immediately or pour it into a glass jar and refrigerate for up to 3 to 4 days. The sauce will become even thicker as it cools. It may be reheated before using, if desired. If the sauce becomes too thick you may wish to stir in a teaspoon or so of milk to attain the desired consistency.
In the above photo I'm getting ready to use this sauce in my Choco-Oat Parfait (See following post!). I've also used it in my Ooey-Gooey Double-Decker Granola Slices! (Recipe coming soon!)
DARK & DELICIOUS CHOCOLATE SAUCE
Dark, delicious and silky smooth! Spoon this yumminess on top of your favourite dessert or breakfast time oatmeal!
AUTHOR: Beverley Noseworthy
MEAL: Dessert, dip, breakfast & brunch, snack
DIETARY INFO: Low FODMAP, nut free, vegan option
YIELD: Makes about 3/4 cup
1. In a small saucepan, add cocoa powder and maple syrup. Slowly whisk in a small amount of milk. When all of the cocoa is combined with the milk, place saucepan over medium-high heat. Add the remaining milk and whisk to combine. Reduce the heat as necessary to ensure that the sauce simmers and does not boil. Continue to whisk occasionally until mixture thickens (about 10 minutes).
2. Remove saucepan from heat. Add vanilla extract and salt. Whisk to combine.
3. Use immediately or pour into a small glass jar, cover and refrigerate for up to 4 days. Reheat as needed.
COOKING TIP Check the ingredient list on the food packaging to ensure that each food item used in the recipe meets your dietary needs (e.g. nut free or dairy free).
PER SERVING (2 tablespoons)
Carbohydrate: 9 g
Fibre: 1 g
Sugars 8 g
Fat: 1 g
Protein: 2 g
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