DIY Choco­late Sauce

Canadian Running - - RUN­NER’S KITCHEN -


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 run­ning­

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