Prep 5 mins
Cook 0 mins
We were astonished to discover that we could make a dark chocolate sauce in minutes for pennies that matched what we'd received in a $4, 6-ounce gift jar.
- Mix cocoa and sugar thoroughly.
- Stir in water in small amounts, until desired consistency is reached.
- Keep in tightly sealed container in refrigerator (for instance, the jar from a prior "Death by Chocolate" gift!).
- Best served on second day, to make sure sugar completely dissolves.
I made this using Splenda in place of sugar and fat free evaporated milk in place of the water. This made a wonderful virtually sugar and fat free chocolate sauce. I added a wee splash of cherry extract just for the fun of it. Made for Comfort Cafe, Summer 09.
Made for "2008 All New Zaar Cookbooks Tag" I really like dark chocolate, but this was a bit too bland for me. I added 1 tsp of vanilla and 1 tsp of butter and put it in the MW for about 30 seconds to melt the butter. It's a quick and easy sauce and a great substitute when you don't have the stuff in the brown bottle.