John’s Chocolate Sauce

4 servings; 2/3 cup

Prep Time: 10 minutes

Note: You can use Hershey’s or Ghirardelli cocoa in this recipe. No need for fancy Dutch processed-cocoa.

1 tablespoon butter
1/3 cup unsweetened cocoa (see note)
½ cup granulated sugar
2 tablespoons heavy cream
3 to 4 tablespoons brandy
½ teaspoon pure vanilla extract

Place the butter, cocoa, sugar, cream, brandy, and vanilla in a medium heavy saucepan over high heat. Stir to combine, so the ingredients come together and the sugar does not stick to the bottom of the pan. Continue stirring until the mixture comes to a boil, then let it boil, stirring occasionally, until the mixture is smooth and thickened. This will take a total of 6 to 7 minutes, from start to finish. Remove the pan from the heat, let the sauce cool 2 to 3 minutes, then serve warm over ice cream.

The Recipes

By Kind

By Occasion

By Book

By Flavor

The Books

Unbelievably Gluten-Free

Unbelievably gluten-free pizza! Unbelievably gluten-free fried chicken! Unbelievably gluten-free pasta! Plus breads, dumplings, fritters, pies, cakes, puddings, and more.

Anne's Cake Mix

Anne’s Old-Fashioned Yellow Cake Mix

Put on your favorite apron, plug in the mixer, and get ready to bake some memories. I've dreamed of creating a yellow cake mix that gets its color from butter and eggs, not artificial colors, and its scent from Madagascar vanilla.