Description
A rich, chocolatey sauce that transforms hot biscuits into a dessert-worthy treat.
Ingredients
- 2 cups unsweetened cocoa powder (about 160 g)
- 2 cups heavy cream (about 480 ml)
- 1/2 cup granulated sugar (100 g)
- 2 tablespoons unsalted butter (28 g)
- 1 teaspoon vanilla extract
- 1 pinch of salt
- Hot biscuits (for serving)
Instructions
- Melt the butter in a medium saucepan over medium heat until it’s just melted and foaming slightly.
- Stir in the cocoa powder and granulated sugar until they form a smooth, thick paste with the butter.
- Gradually whisk in the heavy cream until the mixture is smooth and fully incorporated.
- Bring the sauce to a gentle simmer and cook, stirring frequently, until thickened — about 5–7 minutes.
- Remove from heat and stir in the vanilla extract and a pinch of salt. Taste and adjust sweetness if needed.
- Serve warm over freshly baked split-hot biscuits, spooning generously.
Notes
For a lighter version, use half-and-half or whole milk; for a dairy-free option, use full-fat canned coconut milk.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American