Perfect for topping ice cream, this is a great standby, all-purpose chocolate sauce. Or simply set out a bowl of the sauce and dip pound cake, strawberries or other fruit into it.

Kathy Farrell-Kingsley
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Ingredients

Directions

  • Combine milk, sugar, cocoa and butter in a small saucepan. Cook over medium heat, whisking constantly, until it comes to a simmer. Remove from heat, add chocolate and vanilla and stir until the chocolate melts. Serve warm or let stand 10 minutes for a thicker sauce.

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Tips

Make Ahead Tip: Refrigerate in an airtight container for up to 1 week. Reheat in a saucepan over low heat, stirring often.

Nutrition Facts

34 calories; 1.3 g total fat; 2 mg cholesterol; 5 mg sodium. 6.3 g carbohydrates; 0.7 g protein; Full Nutrition

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