Chocolate Sauce

recipe
Homemade chocolate sauce has a lovely silkiness, and we offer three variations in addition to this basic recipe. It's wonderful drizzled over low-fat vanilla ice cream or angel food cake, or use it as a dipper with fresh fruit. Be sure to use a high-quality chocolate for the best results.

Yield:

8 servings (serving size: about 1 tablespoon)

Recipe from

Nutritional Information

Calories 69
Caloriesfromfat 34 %
Fat 2.6 g
Satfat 1.4 g
Monofat 0.1 g
Polyfat 0.0 g
Protein 0.9 g
Carbohydrate 10.3 g
Fiber 0.1 g
Cholesterol 1 mg
Iron 0.1 mg
Sodium 26 mg
Calcium 19 mg

Ingredients

1/2 cup 2% reduced-fat milk
3 tablespoons sugar
1 tablespoon unsweetened cocoa
Dash of salt
1/4 cup 60% cacao chocolate chips (such as Ghirardelli)
1/4 teaspoon vanilla extract

Preparation

1. Combine first 4 ingredients in a small saucepan; bring to a boil, stirring constantly with a whisk. Remove from heat. Stir in chocolate chips; let stand 1 minute.

2. Cook over medium heat 1 minute or until sauce is smooth and slightly thickened, stirring constantly. Remove pan from heat; stir in vanilla.

Orange-Chocolate Variation: Combine 2 (5 x 1–inch) strips orange rind, milk, sugar, and salt; bring to a boil, stirring constantly with a whisk. Remove pan from heat; cover and let stand 10 minutes. Strain milk mixture through a fine sieve into a bowl. Discard solids. Return milk mixture to pan. Add cocoa; proceed with recipe from step 1.

Mint-Chocolate Variation: Combine 8 sliced mint leaves, milk, sugar, and salt; bring to a boil, stirring constantly with a whisk. Remove pan from heat; cover and let stand 10 minutes. Strain milk mixture through a fine sieve into a bowl. Discard solids. Add cocoa; proceed with recipe from step 1.

Mexican Chocolate Variation: Add 1/4 teaspoon ground cinnamon to milk mixture. Add 1 teaspoon instant espresso granules with chocolate chips.

Note:

Deb Wise,

September 2008
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