The Salty Dog's Blog
This is my father’s rich and chewy, sticky, gooey style recipe for chocolate sauce.
My father threw all the ingredients into a pot. It took him 30 seconds. No “make a paste with cocoa and cold milk and gradually whisk in the remaining milk” for him. It all came together and it was always sublime. He had a key secret ingredient that he must have seen his mother sneak in at some point. Or perhaps it was an upcountry thing. I’m not sure, if you have molasses, give it a try. Yes, he added it in the final moments with vanilla. Use brown sugar if you like, or use his trick. He always plopped in a sizeable chunk of butter, too. Just to round out the edges.
So, here’s the recipe. Grab a pot and throw in:
Bring to a boil over medium heat, whisking. Once boiling, lower the heat and boil gently for 5 or 6 minutes. If you want it thicker and stickier, cook a bit longer. Remove from the heat and add:
1 teaspoon molasses
1 ½ teaspoons vanilla extract
Now, if you want to get fancy, you can substitute a sugar blend for the sugar. We have six flavors to choose from. To serve, simply drizzle on some sauce atop vanilla ice cream.
For a great twist, sprinkle just a few granules of Danish Viking Smoked Salt for a sweet, salty, smoky treat!
Recipe Copyright Deirdre Davis 2020
Use of content requires permission.
Serves 8 to 10This no-bake cheesecake is tangy, smooth, and light. Make the day before you want to serve it. The blueberry sauce is a combination of whole berries and pureed berries. The fresh taste of the uncooked blueberries adds a tartness that balances the rich filling. This sauce may also be made ahead. Arrange [...]
Makes 8 to 10 slicesIf you are going to Grandma's house over the holidays, this cheesecake transports very well and by the time you are ready for dessert, it will be at room temperature.You may make the crust with all ginger snaps for a "snappier" ginger flavor. We like the mix with graham crackers [...]
Madeleines are simple and easy to make. I have included for you below a recipe made with poundcake adapted from Madeleine Kamman's book, "The Making of a Cook." She writes of pound cake, "Poundcakes owe their name to their composition, which is always 1 pound each of flour, sugar, eggs and butter. In French, [...]
Adapted from Side Dishes: Creative and Simple, by Chef Didi (Deirdre) Davis Makes one 9-10 inch tart You may mix the tart filling up with white nectarines and/or peaches (white or traditional) in any combination you like. Pastry Crust 1 cup sifted flour ½ tablespoon sugar ¼ teaspoon salt (such as Dark Pink Himalayan - Fine) [...]
by Chef Didi Davis from A Fresh Look at Saucing Foods Serves 4 To vary the dish, add a few fennel seeds, ground black pepper, red chile flakes, or chopped fresh tarragon to the syrup. 1 pineapple, peeled, eyes removed, quartered lengthwise, core removed. Honey and Lemon SyrupMakes about 1 1/2 cups 1 cup [...]
by Chef Didi Davis from A Fresh Look at Saucing Foods Serves 6 to 8 Pastry Crust Makes an 8-9 inch crust 1/2 cup butter, softened 1/3 cup sugar 1/4 teaspoon salt 1/3 cup ground almonds3/4 cup flour Lemon Filling 1/2 cup sugar 1/4 teaspoon salt 2 tablespoons unsalted butter, melted 3 large eggs 1/3 [...]
by Chef Didi Davis from A Fresh Look at Saucing Foods This sauce is both refreshing and creamy rich. The lemon brings out the deep flavor of the mango. Serves 8 to 12 1 cup unsalted butter, softened 3 cups sifted flour 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1 1/2 cups sugar 1/2 [...]