DIY Chocolate Sauce
½ cup + 1 tbsp (135 ml) water 2 tbsp maple syrup, plus more to taste ½ cup + 1 tbsp unsweetened cocoa powder 2 tbsp dark chocolate, chopped pinch sea salt 1 tsp pure vanilla extract
1. Add water, maple syrup, cocoa powder, chocolate, and salt to a small saucepan and bring to a boil over medium-high heat. Whisk to combine.
2. Reduce heat and cook on a rolling simmer for about 5 minutes until thickened, stirring constantly.
3. Remove from heat and stir in vanilla.
4. Taste and adjust flavour as needed, adding more maple syrup for sweetness, saltiness for flavour balance, or cocoa powder for more intense chocolate flavour.
Use immediately as a hot chocolate sauce, or let cool completely and then store in a jar. It will thicken slightly in the refrigerator, which you can thin by adding in 15–45 ml water or dairy-free milk. Store covered in the fridge up to 2 weeks, sometimes longer. Perfect for topping ice cream, cake, adding to shakes and DIY almond milk.
Kim Doerkson is a New Balance athlete based in Vancouver. Read her weekly food and nutrition blog for more recipes runningmagazine.ca/blogs/feed-the-run.