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.

Makes 1 1/2 cups

ACTIVE TIME: 10 minutes

TOTAL TIME: 10 minutes

EASE OF PREPARATION: Easy

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

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.

NUTRITION INFORMATION: Per tablespoon: 32 calories; 1 g fat (0 g sat, 0 g mono); 1 mg cholesterol; 7 g carbohydrate; 1 g protein; 0 g fiber; 16 mg sodium; 10 mg potassium.
1/2 Carbohydrate Serving

MAKE AHEAD TIP: Refrigerate for up to 3 days.