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Showing 1-4 of 4
on July 07, 2003
I made this for a glaze on top of my profiteroles (cream puffs) - which I'll post shortly. I cut the recipe in half and used coffee. It was delish. I DID add another tsp of cornstarch to make it less runny so it would stay on the puffs. It's more like a really mean hot chocolate in the origional recipe. It you really want a sauce, double the cornstarch. But I guess thickness of sauces is a matter of opinion and taste ;)people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on May 09, 2009
This is tasty and with another tsp of cornstarch than called for, made a great topping for Chocolate Eclairs. As written, I think it would be a good sauce for ice cream. I think previous reviewers may have been looking for something more like pudding. Even Hershey's chocolate sauce is not thick and sweet! I will using variations of this often, since I am diabetic. Thanks for posting!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Andrea in NH
on April 14, 2007
I've made this a couple of times. By itself, it does have a strong cocoa taste (I used coffee) and it is thin. But, I used it for Swiss Miss Fat-Free Chocolate Fudge Pudding #123291 and it was Great. The pudding was sweet and this sauce off-set that perfectly. The other dessert that I've used it with were too sweet for me but this sauce off-set that.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on July 28, 2004
7/12/04 - I agree with the other reviewer- I had to add another tsp of cornstarch to get from hot cocoa consistancy to sauce. I used half coffee and half water. This has too strong of a cocoa flavor for me- it tastes a little too much like eating straight cocoa powder, and I did add more sugar than called for to try and compensate for this. Maybe I will try adding some more vanilla or something. I just added a spoonful to my coffee to make a cafe mocha for myself, which worked pretty well (still a little bitter). I was hoping for sort of a Hershey's syrup substitute (since I know that is fat-free, too), but this falls a little short. The texture is kind of funny, kind of like pudding, but if I hadn't added that extra tsp cornstarch, it would just be liquid. I will try and tinker with this and make it more palatable, but I would not make this again. 7/28/04 - Sorry, but I decided that I really had to re-review this. I found that I could not save the flavors of this sauce, no matter what I added. But also upon refrigerating, it seperated- so there was liquid and a lump of cornstarchy solid stuff. I ended up just throwing it out. Sorry- I had really high hopes for this recipe, but it simply did not work out for me at all.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (43 g)
Servings Per Recipe: 12