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Bittersweet Chocolate Sauce

Yield 2 1/4 cups (serving size: 2 tablespoons)
Light corn syrup gives this intense chocolate sauce a silky-smooth texture. Because corn syrup is about half as sweet as granulated sugar, it's necessaryto add a little of the latter to prevent the sauce from becoming too bitter. Although it's thin when taken off the stove, the sauce thickens as it chills. Store it in an airtight container in the refrigerator for up to 2 weeks.

Ingredients

  • 1 cup light-colored corn syrup
  • 3/4 cup Dutch process cocoa
  • 1/2 cup water
  • 1/4 cup sugar
  • 1/4 cup evaporated fat-free milk
  • 1/8 teaspoon salt
  • 2 teaspoons vanilla extract

Nutrition Information

  • calories 74
  • caloriesfromfat 6 %
  • fat 0.5 g
  • satfat 0.3 g
  • monofat 0.2 g
  • polyfat 0.0 g
  • protein 0.9 g
  • carbohydrate 19.2 g
  • fiber 1.1 g
  • cholesterol 0.0 mg
  • iron 0.6 mg
  • sodium 43 mg
  • calcium 15 mg

How to Make It

  1. Combine first 6 ingredients in a small saucepan, stirring with a whisk until blended. Bring to a simmer over medium heat. Reduce heat; simmer 6 minutes, stirring occasionally. Remove from heat; stir in vanilla. Cover and chill.