Presto Chocolate Dessert Dip
This fun and elegant dessert dip is ideal for special occasions and doubles nicely for get-togethers with friends. But, it tastes so wonderful, you’ll have a hard time sharing it at all! Karen Owen - Rising Sun, Indiana
Ingredients
- 1/4 cup reduced-fat sour cream
- 2 tablespoons honey
- 2 tablespoons baking cocoa
- 1/4 teaspoon vanilla extract
- Assorted fresh fruit and/or cubed angel food cake
Reviews
I used dairy-free sour cream for allergy reasons and thought this turned out good. It isn't very sweet, but paired nicely with angel food cake, maraschino cherries and strawberries. Next time I'm going to try it with the Hershey's Special Dark cocoa and agave nectar instead of honey.
Added about a tsp of Splenda and it was great with sliced bananas
I saw this and was really excited to try it. Unfortunately it was a huge let down. Very bitter and tangy.
quick and easy but mix it all together carefully so it won't make a mess... it tastes pretty good.
We are big chocolate lovers. I just whipped this up, using regular sour cream. It took a bit to get used to the taste. It is tangy & not too sweet, which is nice. I think it would be a great match with angelfood or almond pound cake. I'm going to let it meld for a bit and try it again with banana slices :)
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