Homemade chocolate sauce for cake, ice cream, profiteroles, or a dipping sauce for churros made with Italian Amarena cherries and syrup, dark brown sugar, unsweetened cocoa powder and milk.
1tablespoonAmarena syrup - from the jar of cherries
Instructions
Whisk together brown sugar, cocoa powder, water, and salt in a sauce pan and bring to a simmer. Cook for 3-5 minutes, whisking, until cocoa powder and sugar is dissolved and mixture is smooth.
Stir in milk, vanilla, chopped cherries, and cherry syrup.
Serve warm or store in refrigerator until ready to serve.
Notes
Storage: Store in the refrigerator. Use within 10 days.Milk: I like to add a little milk or heavy cream to this recipe, but it's totally optional and can be omitted to make this a vegan recipe.