Gajak is a brittle made traditionally with peanuts, sesame seeds and jaggery. Enjoy this chikki as you bask in the winter sun or around the Lohri bonfire.
This delicious chocolate sauce is appreciated all at home!
In the past I used to make chocolate sauce now Akanksha has taken over and she adds a lot of dark chocolate to the mixture in addition to cocoa.
Since she claims to be lactose sensitive there is no cream used but milk is okay! Yes please figure it out and let me know too! But I am glad at least I don’t have to stock up on cream packs.
For those who don’t know, a chocolate sauce is a condiment that is sweet and chocolate-flavored. Chocolate sauce is used as a topping, a dessert sauce for desserts. Think ice cream with chocolate sauce, milkshake where the sauce, ice, cream/ice-cream, milk is blended. Topping for cakes, cheesecakes also use this delicious sauce.
Though you get quite a few readymade once in the market I wanted to record what Akanksha does. It is her snack sometimes I think she likes the pep it gives.
So let us make the sauce the main ingredients of which are cocoa powder, chocolate actually cream is preferred choice but I have used milk.
I have used Malaysian Cocoa Powder and so my sauce is dark.
We enjoyed our Chocolate Sauce with ice cream and Brownie Cupcake.
- 1 cup Milk I use 6%
- 2 teaspoon Corn flour
- 1 tblsp Cocoa Powder
- 1 teaspoon Sugar optional
- ¼ cup Dark chocolate
- 1 tblsp Butter
- In a saucepan add all the ingredients except the butter.
- On low flame heat the mixture.
- Keep stirring with a whisk. (Helps prevent lumps).
- Once the mixture thickens and starts coating the whisk remove from heat.
- Add the butter and beat well.
- Strain if needed I did not need to strain.
- Serve on any ice cream or cake. We had it with brownies and ice cream.
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