2 tbsp drinking chocolate
1 tbsp cocoa powder
3 tbsp icing sugar
1/2 tsp glycerine
1 tsp table butter (soft)
2 tbsp water
1/4 tsp vanilla essence
Method
Use a double boiler or a small heavy saucepan for cooking. Transfer to it or ingredients except essence. Cook on very slow fire. Stir continuously till thick and shiny.
DO NOT BOIL or else the shine will not come. Mixture should hold on the back of the spoon to coat.
Add essence. Stir
Pour into borosil pourer or any heat proof glass container. Serve warm.
Store in refrigerator and reheat either over boiling water or in an oven when required.
Sauces for Icecreams and Cake's Index
