This is a speedy standby and a glorious treat over chopped bananas scattered with nuts, slathered over juicy ripe pears, poured over ice cream or as a dip for strawberries. This would also make a good filling for a cake, as a sauce for vanilla cheesecake or poured liberally over crepes with a splash of Grand Marnier or even spread on toast. It’s an easy base for chocolate milkshake.     

It keeps well too. This will keep in the fridge for up to three months. Once you make it, pour it into a wide mouthed jar as once it sets you can only release it with the scrape of a knife or warm the jar gently to bring it back to its molten loveliness for a dip or pouring sauce.

Do take the time to sift the cacao powder, particularly if you don’t have a high speed blender, I know it’s a faff but essential to ensure you don’t have lumps in your chocolate sauce.

INGREDIENTS

4 tablespoons agave syrup
4 tablespoons maple syrup
1 teaspoon vanilla extract
Pinch of salt
8 tablespoons cacao powder (or good quality cocoa powder), sifted

METHOD

Place all of the ingredients in a blender. Whizz until smooth.

Try this chocolate sauce with frosted grapes.