Chocolate Sauce
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Ingredients / Shopping List
250ml milk
15g cornflour
10g cocoa powder
40g caster sugar
2 drops vanilla
 
Prep Time:   0:10
Cook Time:   0:04
Serves:   4

Prep to Cook: Microwave jug, measuring jug, dessertspoon, whisk, spatula, teaspoon, serving jug.  

Prep:  Measure out 250ml cold milk

Pour 200ml into a microwave jug and heat in the microwave for 1 minute
Add 15g ( 1 rounded dessert spoon) of cornflour into the milk and blend
Check there are no lumps
Add 1 rounded dessertspoon cocoa powder  and a few drops of vanilla to the milk and whisk.
Reheat the chocolate milk until nearly boiling
Pour the cornflour mix into the microwave jug and whisk
Reheat until boiling and whisk again
Remove and stir in the sugar, whisking to retain smoothness.
Taste to check the flavour and sweetness.
Use it warm, pour over profiteroles or bananas or similar.
 
Check it out !

Hot and cold mix is fairly unusual in food dishes.  A warm sauce with a strong flavour can be used to pour over cold desserts.  Stewed apples, fresh bananas or cream filled profiteroles are all delicious with a warm topping.

Cooks Know How:  This is a classic example of a blended method sauce.  Warm chocolate sauce is created by flavouring the milk with cocoa powder.  The heated milk is then thickened with cornflour.  Heat causes the cornflour starch to gelatinise.  The starch swells and bursts, making the milk into a sauce.  Sugar then dissolves into the sauce and sweetens the flavour.  The blending method creates a glossy sauce.  Using the microwave is an alternative method of cooking sauce.  It could be prepared using a saucepan on the hob.

Next Time

More flavours can be experimented with such as mocha sauce, using coffee and cocoa.  Caramel can be dissolved into the milk resulting in a caramel sauce. Cinnamon, as in Chai style drinks, can also be added.