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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.

Kathy Farrell-Kingsley

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Recipe Summary

total:
15 mins
Servings:
26
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Tips

Make Ahead Tip: Refrigerate in an airtight container for up to 1 week. Reheat in a saucepan over low heat, stirring often.

Nutrition Facts

34 calories; protein 0.7g; carbohydrates 6.3g; dietary fiber 0.8g; sugars 5.1g; fat 1.3g; saturated fat 0.7g; cholesterol 1.6mg; vitamin a iu 32IU; folate 1mcg; calcium 14mg; iron 0.2mg; magnesium 9.3mg; potassium 39.6mg; sodium 4.6mg; added sugar 4g.
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