Chocolate sauce is my absolute favourite topping for ice-creams. Rich, smooth, with just a hint of rum, the sauce is perfect to serve over any dessert, including cakes, profiteroles, churros, or even puddings. It is really easy to make, takes only 10 minutes to put it together, cook and serve. But two things are important to know when making this sauce. Do not skip the sifting because you may end up with lumps of cocoa powder in the final product. And do not add more cornflour, even if it seems runny while it's piping hot.
250 ml sweetened condensed milk
100 ml heavy whipping cream
4 tablespoons high quality unsweetened cocoa powder
2 teaspoons corn starch (cornflour)
2 teaspoons icing sugar
½ teaspoon rum
Pour the sweetened condensed milk in a heavy-bottomed saucepan, add the heavy cream and whisk it together. Sift in the cocoa powder and the cornflour, along with the icing sugar and whisk everything until well blended. Place the saucepan on the stove (over medium high heat) and let it heat up slightly. When it gets warmer, start whisking. Bring the mixture to a rolling boil and let it boil for about 2-3 minutes, whisking constantly. Do not step away from the stove, because the sauce will burn. When the sauce is cooked and slightly thickened, remove it from the heat and add the rum. Whisk well and let it stand for about 15 minutes. Stir it well once more, then pour it into a clean sterilized jar with a tight-fitting lid and keep it refrigerated. Yields about 1 1/2 cups of sauce. © Tina VesićNote: The sauce will thicken as it cools down. If you want a thinner sauce, add 2-4 tablespoons of water while the sauce is coming to a boil.