Yield: ~15oz Chocolate Sauce
Ingredients
- 1½ cup water
- 1 cup of allulose (see notes for alternatives)
- ⅔ cup cocoa powder
- 1 tsp vanilla extract (optional)
- few pinches of salt
- pinch of xanthan gum (optional)
Utensils
- Boiling pot
- Boiling pot lid (optional)
- Mixing bowl
- Whisk or mixing utensil
Let’s Make It!
- Whisk together all of the ingredients in the mixing bowl.
- Pour into pot on high heat. Use a lid if you have one. Watch carefully so it doesn’t boil over!
- When boiling, turn to very low heat and simmer for 6-7 minutes. Crack the lid of the pot if using one.
- Turn off heat, give a few stirs to unstick the sides, replace cracked lid if you were using one, and let cool for 1 hour. If the sauce still feels thin, don’t worry, it will thicken a lot more in the fridge.
- Give a quick stir, place in a container and store in fridge for up to two weeks.
Notes & Alternatives
- Allulose is one of the best sweeteners for sauce because it doesn’t recrystallize like others and also thickens when heat is applied. Due to price, an alternative is to use 50/50 allulose in combination with another sweetener, or experiment and try something else entirely. I have found success using ½ cup of allulose with either a few squirts of liquid stevia or ⅓ cup Swerve.
- While I personally used regular Hershey cacao powder, you likely can use anything similar. Be careful using more dark cacao powders as this syrup is quite dark tasting already!
- If you find it too bitter or “cacao powder” tasting, you need to add more sweetener.
- Sauce will thicken in the fridge. If it becomes unpourable, heat briefly in microwave.
- This can be stored for around 2 weeks in the fridge.
History
- While we know chocolate sauce as a tasty topping, it was once used in various medical treatments in the late 1800s to early 1900s.
- Hershey released their famous chocolate syrup for commercial use in 1926.