- Slice the vanilla pod into several pieces, add to the blender jug along with the sugar, then process for 30 seconds/speed setting 10 until finely ground. Add 200 ml water, a pinch of salt and the cocoa powder. Swap the measuring beaker for the cooking pot, resting it on the blender jug during mixing to prevent splashes, then cook the ingredients for 9 minutes/100 °C/speed setting 3.
- Transfer the chocolate sauce to a bottle or small jug and serve hot or cold as an accompaniment to desserts, such as ice cream, blancmange, fresh fruit or pancakes. If tightly sealed, the sauce will keep for several weeks in the refrigerator.
Add 200 ml milk to the residual chocolate sauce left in the blender jug, then warm the ingredients for 3 minutes/80 °C/speed setting 2 to make the added bonus of a delicious hot chocolate drink.
Bon appétit with Monsieur Cuisine