Total time: 4 hours.
Makes about 2 cups of smooth chocolate sauce.
1 cup cocoa powder
6 Tbsp butter
1/2 cup water
2 Tbsp flour
1 cup powdered sugar
1/3 cup milk
In a large mixing bowl, combine flour and sugar, set aside.
In a separate large mixing bowl, cream together cocoa powder and butter until a smooth paste forms.
In a saucepan on medium heat, combine water and cocoa paste until hot, but not boiling. Add this mixture to flour and sugar. Add milk, and mix well. Remove all lumps, and you should have a nice chocolate sauce.
At this stage, it’s great for fondue, really. It might need a little more sugar (you’ll have to taste it, to see). I was hoping for something a little more solid, though. Even after chilling in the refrigerator, it didn’t become hard. Well, maybe it would have, if I hadn’t immediately dipped my pretzels into it. The pretzels became soggy, and the chocolate stayed soft. These tasted better dipped in candy sprinkles or powdered sugar. They’re slightly bitter by themselves.
When chilled, this chocolate is just like Fudge I in consistency, and while it’s unique and rich, it’s not what I wanted. Solid, it’d be good for chocolate chunk cookies or *inside* something else.
There’s always next year, I guess.