about 1 2/3 cups
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.
1 cup low-fat milk
1/2 cup sugar
1/2 cup unsweetened cocoa powder
1 tablespoon butter
1 1/2 ounces bittersweet or semisweet chocolate, chopped
1/2 teaspoon vanilla extract
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.
Tips & Notes
Make Ahead Tip: Refrigerate in an airtight container for up to 1 week. Reheat in a saucepan over low heat, stirring often.
Recipe by EatingWell.com
© Meredith Corporation. All rights reserved. Used with permission.