Recipe Image

Rich Chocolate Sauce

  • 15 m
  • 15 m
Kathy Farrell-Kingsley
“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.”


    • 1 cup low-fat milk
    • ½ cup sugar
    • ½ cup unsweetened cocoa powder
    • 1 tablespoon butter
    • 1½ ounces bittersweet or semisweet chocolate, chopped
    • ½ teaspoon vanilla extract


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