Recipe Image

Silky Chocolate Sauce

  • 10 m
  • 10 m
Ruth Cousineau
“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.”


    • ½ cup dark corn syrup
    • 2 tablespoons unsweetened cocoa powder
    • 1½ teaspoons cornstarch
    • 1 cup low-fat milk
    • 1 ounce bittersweet (not unsweetened) or semisweet chocolate, finely chopped
    • 1 tablespoon Cognac, or other brandy


  • 1 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.
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