Prep 0 mins
Cook 0 mins
- In a small bowl, combine all ingredients until well blended.
- Cover and chill until ready to serve.
- Serve with assorted fresh fruits (such as strawberries, pineapple chunks, kiwifruit rounds, grapes and apple wedges), assorted dried fruits (such as apricots, apples and pears), and/or with chunks of angel food cake.
Unfortunately, this dip just didn't do it for me. I substituted nonfat plain yogurt for the sour cream, and I just didn't care for the combination of the yogurt's tartness with the chocolate flavor. Perhaps sour cream would have made a slight difference, (it's a little less tart), but I still would not have liked the tart flavor of the sour cream mixed with the chocolate.
I thought this was teriffic Dancer^. Rather than use this a a dipping sauce, I cut up some apples, oranges, kiwi, grapes and bananas and stirred them into the sauce. A little less messier and you get to scoop up all the sauce. Good recipe for summer or winter. The sauce could even be heated a bit for a different texture. Thanks again Dancer^
Made this as written & used a light, mild honey since I didn't want to detract from the fact that I made this for myself as a CHOCOLATE FIX! Great with fruit, for sure (& I also enjoyed it as dip for cold mozzarella sticks & pretzels)! Thanks for a great keeper! [Tagged, made & reviewed in the current Comfort Cafe as part of my theme, Cocoa, Not Just a Drink!]