Chocolate Blueberry Sauce

I was eating some vanilla ice cream the other night and had the thought that it was a little boring and I wished I had a sauce with it. Then I realized I had blueberries in the fridge, and fifteen minutes later I had the loveliest sauce for my boring vanilla.

I’m minorly (read: totally) proud of myself.

Chocolate Blueberry Sauce

  • About a cup of fresh blueberries. This would work equally well with frozen, just use a little less water
  • ½ cup of water
  • ¼ cup white sugar
  • ¾ teaspoon cornstarch
  • zest of half a lemon
  • 2 heaping teaspoons cocoa (or to taste)

Stick all the ingredients  in a small pot and bring to a boil, then turn down to a simmer. Smash blueberries with the back of a spoon against the side of the pan until you get bored. (A potato masher would also work really well, but I don’t have one.) Add two heaping teaspoons of good cocoa and whisk it in. Let it simmer until it thickens to your preference.

Either eat it when hot, or put it in the fridge to cool down.  Personally, I couldn’t wait (hence, the meltiness in the photograph). I did have some the next day though, when it was cold, and it had thickened up even more and was SO good.

This would also be a wonderful sauce over brownies alone, ice cream with brownies, a meringue, pound cake, or even over coffee cake in the morning.

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