Your Recipe Blog



Ilze Zimmerman Burger:
Verhit so ‘n koppie room en voeg dan so 300 g sjokolade by, wit, donker of melk.
Hoe meer sjokolades hoe dikker die sous!

Minette Vd Westhuizen:

  • Bar One sous:
  • 3 x 55 g barones
  • 1 blikkie kondensmelk
  • 1 koppie room
  • 5 ml vanilje

Smelt Bar Ones in kondensmelk op lae hitte.
Haal van hitte af en voeg die room en vanilje by. Laat afkoel. Yum!
Beste sous ooit!
Die dikte is perfek vir roomys as dit in die yskas was en lekker koud is.

Lindi Botha Davis:

  • Ek gebruik:
  • 1 blikkie kondensmelk
  • ½ koppie kakao
  • 1 teelepel vanilje

Meng en verhit. Heerlik oor roomys.

Elaine Couvelis:

  • Hot chocolate sauce:
  • 60 ml water
  • 60 ml cocoa powder
  • 60 ml sugar
  • 30 ml butter
  • 60 ml golden syrup
  • 5 ml vanilla essence

Combine all ingredients in large microwave bowl. Microwave on full power for 3 min.
Stirring every minute during cooking time. Then microwave on medium for another 3 minutes.

Nicola van Dyk:
Best chocolate sauce – use as ganache for cake/ sauce for ice cream/ sweet fondue/ churro dip.

  • 230 g chocolate (milk, white or dark)
  • 1 tablespoon butter
  • 1 cup cream
  • 2 tablespoons corn syrup (optional)

In a pot on low heat, mix everything together.
Bring to a boil and let cool once everything is melted.
Can me stored in fridge for 3 weeks or frozen for 3 months.

Amanda Mostert

  • 1 blikkie kondensmelk
  • 1 slab gewone sjokolade
  • 1 slab donker sjokolade
  • 1 bar one
  • 250ml room

Smelt sjokolade en kondensmelk saam oor dubbel koker as gesmelt is voeg room by.
Hou in yskas as daar oor is.


Leave a Review

Your email address will not be published. Required fields are marked *


1 2 3 4 5