This seductive Double Chocolate Sauce is perfect drizzled on ice cream, cake or pretty much anything else. It's chocolate sauce. What could it possibly not be good on? This vegan chocolate sauce recipe uses the tried and true formula of semi-sweet chocolate, cocoa powder and espresso powder to bring out the most complex chocolate flavor possible. Pictured on Double Chocolate Cake with Rich White Chocolate Frosting.
½ cup sugar
1 cup non-dairy milk
¼ cup cocoa powder
½ teaspoon instant espresso powder
¼ cup (54 grams) Regular Vegan Butter or margarine
1 oz semi-sweet chocolate
½ teaspoon arrowroot or tapioca flour
1 teaspoon vanilla extract
In a medium saucepan add the sugar, non-dairy milk, cocoa powder espresso powder, margarine, chocolate and arrowroot or tapioca flour. Over medium heat, bring the mixture to a simmer. Whisk the mixture for 30 seconds to ensure that the sugar is dissolved and the starches are activated. Remove from heat.
Whisk in the vanilla extract until smooth. Store the mixture in a covered container in the refrigerator for 5 to 7 days or frozen for up to 6 months.
Makes 1 cup.
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