John Myers
Ingredients for 1 servings:
- 180 g chocolate, dark or milk chocolate *
- 3 tbsp, crushed cocoa powder, unsweetened (baking cocoa)
- 1 tbsp honey, neutral (e.g. acacia honey)
- 50 g sugar, (* for milk chocolate only 30 g sugar)
- ½ tsp cinnamon
- 1 tbsp rum (can be omitted)
- 250 ml water
Instructions
Working time approx. 10 minutes; Total time approx. 10 minutes
very fine, quick to make and – theoretically – can be kept for weeks
Break the chocolate into small pieces. Bring the water to a boil with the sugar, cinnamon, cocoa, and honey. Remove the pan from the heat and add the rum and chocolate, stirring until smooth. Rinse small jars or bottles with boiling water and let them drain well on a clean tea towel. Pour in the chocolate sauce—this works best with a small funnel. Seal the jars or bottles immediately, let them cool, and then refrigerate. Theoretically, the sauce will keep in the fridge for months—but it’s usually eaten up really quickly. Place the jar or bottle in a hot water bath until the sauce becomes soft and warm. This chocolate sauce is delicious with pudding, semolina pudding, ice cream, pancakes, in coffee, makes cocoa even more chocolatey, etc. Note: If the rum is omitted, I would use the sauce promptly.
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