Silky Chocolate Sauce

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From the EatingWell Kitchen

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.

Ingredients 24 servings

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Original recipe yields 24 servings
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  • 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

Preparation

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  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.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 32 calories; 1 g fat(0 g sat); 0 g fiber; 7 g carbohydrates; 0 g protein; 1 mcg folate; 1 mg cholesterol; 6 g sugars; 0 g added sugars; 20 IU vitamin A; 0 mg vitamin C; 14 mg calcium; 0 mg iron; 15 mg sodium; 25 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1/2 other carbohydrate

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