You don't have to cross chocolate off your dessert menu, thanks to recipes like this one from Deanne Bagley, "It's simple to satisfy you sweet tooth by draping low-fat pound cake or fat-free ice cream with this rich glossy sauce," she writes from Bath, New York. "Use it to make hot chocolate, too...or as a dip for fresh fruit."
- 1/2 cup packed brown sugar
- 1/2 cup baking cocoa
- 1 tablespoon cornstarch
- 1/2 cup reduced-fat milk
- 1/4 cup strong brewed coffee
- 1 teaspoon vanilla extract
- In a large saucepan, combine the brown sugar, cocoa and cornstarch. Stir in milk and coffee until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in vanilla. Store in the refrigerator. Yield: 8 servings.
Originally published as Dark Chocolate Sauce in Light & Tasty June/July 2002, p23
Reviews for Dark Chocolate Sauce
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Reviewed Aug. 6, 2011
"very easy, good tasting. Made it to serve with the raspberry upsidedown cake and it went well together!"
Reviewed May. 5, 2011
"Chocolately and delicious. And really easy to make."
Reviewed Oct. 3, 2009
"The only mistake I made with this recipe was making only a single batch. Very good."