Rich Chocolate Sauce

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From the EatingWell Kitchen

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.

Ingredients 26 servings

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Original recipe yields 26 servings
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  • 1 cup low-fat milk
  • 1/2 cup sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tablespoon butter
  • 1 1/2 ounces bittersweet or semisweet chocolate, chopped
  • 1/2 teaspoon vanilla extract

Preparation

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  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.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 34 calories; 1 g fat(1 g sat); 1 g fiber; 6 g carbohydrates; 1 g protein; 1 mcg folate; 2 mg cholesterol; 5 g sugars; 4 g added sugars; 32 IU vitamin A; 0 mg vitamin C; 14 mg calcium; 0 mg iron; 5 mg sodium; 40 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1/2 other carbohydrate

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