Mexican Chocolate Sauce
From EatingWell: September/October 1995
Chocolate syrup makes a convenient base for a delicious sauce; cocoa powder deepens the chocolate flavor and cuts the sweetness without adding fat, and orange and cinnamon lend complexity.
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon cornstarch
- 1/4 teaspoon ground cinnamon
- 1/2 cup orange juice
- 1 teaspoon freshly grated orange zest
- 1 cup chocolate syrup
- Stir together cocoa, cornstarch and cinnamon in a small saucepan. Whisk in orange juice and zest and stir over medium-low heat until simmering and thickened. Add chocolate syrup and stir until the sauce is heated through. Serve warm.
Per tablespoon: 38 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 9 g carbohydrates; 1 g protein; 0 g fiber; 9 mg sodium; 24 mg potassium.
Carbohydrate Servings: 1/2
Exchanges: 1/2 other carbohydrate
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- Type of Dish
- Sauce/Condiment, sweet
- Ease of Preparation
- Total Time
- 15 minutes or less
- 8 or more
- September/October 1995