HomeShalom's Chocolate Sauces

I was experimenting with making chocolate sauce from scratch last winter and wrote a post about it and never posted it. (I have a few of those!) My husband was a "Hershey Syrup" kind of guy, but the ingredients list did not pass my test. So I used to by the organic version of it by Alaska, which he liked. Since we have moved, our grocery options became more limited and I am trying to be more thrifty with our purchases (the organic stuff is expensive!). So I have gotten in the habit of making more and more things from scratch whenever I get the hankerin'. Ben had been without his beloved syrup for a while...so I thought I try to come with a home made version. These experiments resulted in no cook chocolate sauce variations that we can make anytime with things I keep on hand in my food pantry. It's a beautiful thing! Enjoy!

Home Shalom's Milk Chocolate Sauce

1/4 C Coconut Oil

1/4 C Cocoa Powder

1/3 C Dry Milk Powder

1/3 C Maple Syrup

1tsp Vanilla Extract

2T Filtered Water

Mix all ingredients together until nice and smooth. This is the family favorite, hands down. we double it when we make it.

HomeShalom's Dark Maple Chocolate Sauce
1/4 C Maple Syrup
2T + 2tsp Cocoa Powder
Mix well and drizzel as desired.

This version gives a slight maple undertone to your chocolate which we found to be delicious. We use Grade B syrup which is strong in maple flavor...but a light amber Grade A would be
would be more discreet on the maple undertones. You could slightly increase the cocoa to compensate (make them heaping Tablespoons).

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HomeShalom's Dark Agave Chocolate Sauce
1/4 C Agave Syrup
2T + 2tsp Cocoa Powder
Mix well and drizzle as desired.

This version is smooth and delicious. I think it was my favorite.

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HomeShalom's Dark Honey Chocolate Fudge Sauce
1/4 C Raw Honey
3T (heaping) Cocoa Powder (scant 1/4C)
Mix well and spread or spoon as desired.

This was a much thicker consistency, like fudge sauce. It could be warmed and it would thin out. It had a honey flavor in the back ground.

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Variations
I have also played with adding flavors to my sauces but failed to record them for the post. So I would like to encourage you to play with them too. Flavor extracts like cinnamon, mint, orange, banana, coconut, cherry and vanilla have all been delightful! Instant coffee and pumpkin pie spice and peanut butter are also things I have yet to try..but sound like they have potential!

* Each Sauce is shelf stable and can be stored in the cupboard in an airtight container if you double the recipe or have leftovers.
* I did not have any Barley Malt or Rice Syrup on hand, but I think it would work just as well.

*** Some suggested uses: add to coffee; top ice cream; drizzle on (or dip) fruit; top pancakes, blintzes or french toast; milk; mix in to make choc flavored ice cream, malts or shakes; smoothies; pudding; flavor hot cereals like oatmeal or farina; jazz up your granola; drizzle over homemade cinnamon sugar tortilla chips; fondue; mix into a basic muffins, pancake or cookie batter to convert it to a chocolate version; dip for pretzels or graham crackers; mix in a club soda for an old fashioned chocolate soda; mix in yogurt for fruit or pretzel dip. We love it over our frozen homemade "banana only ice cream".