Bittersweet Chocolate Sauce

recipe
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 necessary

to 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.

Yield:

2 1/4 cups (serving size: 2 tablespoons)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.