Chocolate mocha sauce
Glossy chocolate mocha sauce made from cocoa, sugar and water in 10 minutes. Stir it into espresso and steamed milk for a cafe-style mocha at home.
- Prep
- 2 min
- Cook
- 7 min
- Serves
- 10
- Per serve
- 70 kcal
Ingredients
Method
Whisk the cocoa powder, sugar and salt together in a small saucepan so there are no lumps of cocoa.
Pour in a splash of the water and whisk to a thick paste, then whisk in the rest of the water until smooth.
Set over medium heat and bring to a simmer, whisking often, then simmer gently until glossy and slightly thickened. Keep the heat moderate so it doesn't boil over or scorch.
Take off the heat and stir in the vanilla. It thickens as it cools, and you can use it warm.
For a mocha, stir 2 tbsp into a shot or two of espresso (or 120 ml strong coffee), then top with steamed or cold milk. Pour the rest into a clean glass jar.
Tips
- Store in a sealed jar in the fridge for up to 2 weeks. It thickens when cold, so stir it or warm it for 10 seconds before using in iced drinks.
- Dutch-process cocoa gives a darker, smoother sauce; natural cocoa tastes a little sharper and more fruity.
- For a peppermint mocha, stir 1/4 tsp peppermint extract into the finished sauce.
