Bittersweet chocolate and cocoa powder turn into a rich, silky chocolate sauce in a matter of minutes. Simple enough to whip up when that hot fudge sundae craving hits.

Ruth Cousineau



  • Whisk corn syrup, cocoa and cornstarch in a small saucepan until smooth. Slowly whisk in milk, Cook over medium heat, whisking constantly, until mixture thickens and comes to a boil, 5 to 10 minutes. Remove from heat and whisk in chocolate and Cognac. Let cool.



Make Ahead Tip: Refrigerate for up to 3 days.

Nutrition Facts

32 calories; 0.5 g total fat; 1 mg cholesterol; 15 mg sodium. 6.8 g carbohydrates; 0.5 g protein; Full Nutrition