Chocolate sauce pot

Chocolate sauce pot

Super easy and gives you a chocolate hit. The dextrose is used because it doesn't have the addictive quality that regular fructose filled sugar has. Use this as a sauce over ice cream or on a piece of fruit for dessert. Or chill in a small ramekin.
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Servings 6 small ramekins


  • 60 g butter dairy free replacement-coconut oil
  • 50 g cocoa powder
  • 130 g dextrose
  • 240 ml double cream dairy free replacement- coconut cream
  • 2 tsp vanilla essence sugar free


  • Put the butter, dextrose and cocoa into a small pan.
  • Over a medium heat, stirring continuously, melt them together to form a sauce.
  • Pour on the cream and stir well to combine.
  • Remove from the heat and add the vanilla essence.
  • Serve immediately over fruit.
  • Cool slightly to pour over ice cream.
  • Pour into small ramekins and chill for individual pots.
  • Store in a container in the fridge for up to 2 weeks. Some crystallization/ white residue might form on the surface, but this will disappear when re heated.

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