Description
Rich, dark chocolate meets tart pomegranate in this luscious sauce. Perfect for drizzling over ice cream or cakes.
Ingredients
Units
Scale
- 1/4 cups (59 ml) cocoa powder
- 1/4 cups (59 ml) pomegranate molasses
- 1 tablespoon sugar
- 1 oz (25 g) butter
- 1 teaspoon vanilla essence
- 2 teaspoon cornflour
- 1 cups (237 ml) water
Instructions
- In a small saucepan, blend the cornflour and cocoa powder with 1/3 cup of water to make a smooth paste.
- Over medium heat (approximately 350°F/177°C), stir in 2/3 cup of water, sugar, and butter until the mixture boils and thickens (about 10 minutes).
- Add the vanilla essence and pomegranate molasses; stir to combine.
Notes
- For a less intense chocolate flavor, reduce the cocoa powder to 2 tablespoons.
- To prevent scorching, use a double boiler or a low-medium heat setting and stir frequently.
- Store leftover sauce in an airtight container in the refrigerator for up to a week.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Simmering
- Cuisine: Middle Eastern-Inspired
Nutrition
- Serving Size: 1/4 cup
- Calories: 200
- Sugar: 15
- Sodium: 10
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 2
- Carbohydrates: 25
- Fiber: 2
- Protein: 2
- Cholesterol: 10