This is another accidental recipe that occured when I was trying to invent a home made dairy free chocolate spread.

It is gorgeous hot straight out of the pan (would be good for chocolate fondue) and can be kept in a tub in the fridge and used on ice-cream, in fact it tastes very similar to the chocolate ice-cream syrup that you can buy.

It is simple to make and if you double up on the cornflour you get chocolate spread, although this thickens up when chilled and can be awkward to spread straight from the fridge.

The quantities are very versatile as everything is measured by volume. Just make sure you use the same size measure for each ingredient. As a guide I find that if I use 1 quantity = 1 tablespoon and double up on the cornflour I have enough chocolate spread for a few rounds of sandwiches. If I use 1 quantity = 1/4 cup (60ml) then I have enough chocolate sauce for a fondue or a tub of ice-cream syrup in the fridge.

The sauce works beautifully on Vanilla Swedish Glace and Raspberries.

Dairy-Free chocolate sauce


Dairy-Free Chocolate Pouring Sauce / Chocolate Spread

Ingredients
  • 1 qty Cornflour (plus another 1 qty if you want chocolate spread instead of sauce)
  • 1 qty Cocoa Powder
  • 1 qty Sugar
  • 2 qty Icing Sugar
  • 2 qty Soya Milk
Method
  1. Combine all the dry ingredients in a saucepan until well blended.
  2. Add enough Soya milk to form a smooth paste and then add in the rest of the soya milk.
  3. Place over a low heat and bring to the boil, stirring (or whisking) continuously.
  4. Once it has thickened remove from the heat.
  5. Either use as it is or leave to cool.
  6. If cooling the sauce keep stirring it from time to time, or place it in a food mixer left running on low speed.
  7. If making spread pour it into a clean, dry, warm jam jar.