Recipe by carlenebyron
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.
Top Review by Annacia
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.
Directions See How It's Made
- 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.