Ingredients
2 teaspoons cornstarch
1/2 cup cocoa
2 cups cold water or 2 cups strong coffee
artificial sweetener (equivalent 8 tsps sugar)
2 teaspoons vanilla
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Foundational understanding of the four elements of good cooking
Heat-resistant spatulas for folding, stirring, scraping
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Foundational understanding of the four elements of good cooking
Heat-resistant spatulas for folding, stirring, scraping
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Combine cornstarch and cocoa. Whisk into cold water in a saucepan until there are no dry bits. Cook, stirring frequently, until mixture comes to a boil. Stir 1 minute until mixture thickens. Remove from heat, stir in sweetener and vanilla, cover and allow to cool. Store in clean jar in refrigerator up to 6 weeks. Variation: Mocha Sauce: Substitute 2 cups strong coffee for water.