Prep 0 mins
Cook 10 mins
I searched high and low for a sugar-free recipe for chocolate sauce and found this one (don't remember where it comes from).
- 3⁄4 cup unsweetened cocoa powder
- 1 pinch cinnamon
- 1 1⁄4 cups water
- 1 teaspoon vanilla extract
- 1⁄2 cup artificial sweetener (such as Splenda)
- In a heavy saucepan, combine cocoa powder, cinnamon and water. Stir or whisk until smooth. Stir and cook over medium heat until mixture comes to a boil.
- Reduce heat and boil gently for 5 minutes, stirring often. Mixture should be thick and smooth. Cool slightly, then stir in vanilla and artificial sweetener.
- Pour into a container or jar with a lid. Cover and store in refrigerator for up to 3 weeks.
- To serve, spoon 1 to 2 tablespoonfuls over vanilla frozen yogurt or ice cream.
Great sugar-free recipe! I followed the recipe exactly, and it turned out just as I expected. Has a more semi-sweet dark chocolate flavor than milk chocolate one. It is perfect for my application, which is homemade iced mochas and brings the calorie count WAY down when compared to Hershey's syrup. I will be making this again!
This is a great sugar free recipe. It tastes better than the hersheys sugar free syrup I bought in the store. I followed the recipe exactly this time and next time I might add a drop of peppermint extract too for a mocha peppermint syrup. Thanks a lot for posting. I will be using this in all my mocha frappucchino drinks!
This was really good! The thickness was perfect. Don't wait for this thing to hit a rolling boil. Reduce the heat when you see steam. Mine did not need a full five minutes to reach my desired consistency. I recommend adding salt to this at the end after you've sweetened to taste, if you find it bitter.