3/4 cup soft brown sugar
1/2 cup unsweetened cocoa
1 tblsp cornstarch
1/2 cup plus
3 tblsp boiling water
1 tsp vanilla
Place the first 3 ingredients into a 4 cup pyrex measuring cup (or tall sided microwave safe container). Whisk the dry ingredients together until thoroughly mixed and no trace of lumps exists.
Add 1/2 cup + 3 tablespoons boiling water to the dry ingredients and whisk until smooth.
Microwave on HIGH for 4 minutes or until quite thick ,stirring midway. Keep a careful watch on it.It should not overflow but it will boil up quite a lot.
Remove from microwave and stir in vanilla.Serve.
This sauce refrigerates to an even thicker consistency for use as a cold chocolate sauce or as a dip for sliced fruit and can be reheated to serve hot again.
1/2 cup unsweetened cocoa
1 tblsp cornstarch
1/2 cup plus
3 tblsp boiling water
1 tsp vanilla
Place the first 3 ingredients into a 4 cup pyrex measuring cup (or tall sided microwave safe container). Whisk the dry ingredients together until thoroughly mixed and no trace of lumps exists.
Add 1/2 cup + 3 tablespoons boiling water to the dry ingredients and whisk until smooth.
Microwave on HIGH for 4 minutes or until quite thick ,stirring midway. Keep a careful watch on it.It should not overflow but it will boil up quite a lot.
Remove from microwave and stir in vanilla.Serve.
This sauce refrigerates to an even thicker consistency for use as a cold chocolate sauce or as a dip for sliced fruit and can be reheated to serve hot again.
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