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Instructions |
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In a saucepan dissolve the sugar in the water over a low heat. Bring to the boil and simmer for 1 minute.
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Take pan off the heat and whisk in cocoa till smooth.
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The sauce will be quite thin at first but will thicken after 10-15 minutes. Bottle in a steralised metal lidded jam jar.
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Store in refigerator indefinitely.
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| Serving
Suggestions |
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Serve on ice cream, use for hot chocolate or desserts.
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Originally Submitted
1/8/2011
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