These sweet chocolate sauces are especially good with puddings, ice cream, and dessert cakes.

1) Chocolate Sauce with Cocoa

Ingredients:

• 1 tablespoon of cocoa
• 2 tablespoons granulated sugar
• 280 milliliters of water
• 3 drops of vanilla essence

Method:

1. Mix the cocoa and sugar with the water in a deep saucepan until smooth.
2. Bring to the boil slowly, stirring occasionally.
3. Cook over low heat for 10 minutes.
4. Remove from the heat and immediately add the vanilla essence.

The sauce can be served immediately.

2) Rich coffee-flavored chocolate sauce

Ingredients:

• 55 grams of normal block chocolate (coarsely chopped)
• 2 tablespoons brown sugar
• 1 teaspoon of cocoa
• 1 teaspoon of instant coffee granules
• 280 milliliters of water
• 1 egg yolk
• 1/2 teaspoon of vanilla essence

Method:

1. Put all the ingredients except the egg yolk and the vanilla essence in a saucepan.
2. Heat slowly while stirring until it has the consistency of a fine cream.
3. Remove the skillet from the heat.
4. Blend the yolk with two tablespoons of hot sauce and then mix the yolk again in the saucepan.
5. Return the pan to the heat and simmer until the sauce is slightly thicker.
6. Now add the vanilla essence.

The sauce can be served immediately.

3) Suchard sauce

The Suchard sauce is very good with rich puddings, ice creams and chocolate profiteroles.

Ingredients:

• 170 grams of simple block chocolate
• 280 milliliters of water
• 115 grams of brown sugar
• 1 vanilla bean (divided)

Method:

1. Dissolve the sugar in the water over low heat.
2. Add the vanilla bean.
3. Cook over low heat for 5 minutes and then remove the pod.
4. Melt the chocolate in a plate over a saucepan with warm water.
5. Discard the water and put the melted chocolate in the pan.
6. Whisk in the sugar syrup 1 tablespoon at a time.
7. Cook over low heat until you have a thick and rich chocolate sauce.

Suchard sauce can be used hot or cold.