Rating: 5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 3

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.

Deb Wise
Recipe by Cooking Light September 2008

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Recipe Summary

Yield:
8 servings (serving size: about 1 tablespoon)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

  • 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

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

Nutrition Facts

69 calories; calories from fat 34%; fat 2.6g; saturated fat 1.4g; mono fat 0.1g; poly fat 0g; protein 0.9g; carbohydrates 10.3g; fiber 0.1g; cholesterol 1mg; iron 0.1mg; sodium 26mg; calcium 19mg.
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