 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Homemade chocolate sauce has a lovely silkiness, and we offer three variations in addition to this basic recipe. It's wonderful drizzled over low-fat vanilla ice cream or angel food cake, or use it as a dipper with fresh fruit. Be sure to use a high-quality chocolate for the best results. Ingredients:
1/2 cup 2% reduced-fat milk |
3 tablespoons sugar |
1 tablespoon unsweetened cocoa |
dash of salt |
1/4 cup 60% cacao chocolate chips (such as ghirardelli) |
1/4 teaspoon vanilla extract |
Directions:
1. Combine first 4 ingredients in a small saucepan; bring to a boil, stirring constantly with a whisk. Remove from heat. Stir in chocolate chips; let stand 1 minute.
2. Cook over medium heat 1 minute or until sauce is smooth and slightly thickened, stirring constantly. Remove pan from heat; stir in vanilla.
3. Orange-Chocolate Variation: Combine 2 (5 x 1–inch) strips orange rind, milk, sugar, and salt; bring to a boil, stirring constantly with a whisk. Remove pan from heat; cover and let stand 10 minutes. Strain milk mixture through a fine sieve into a bowl. Discard solids. Return milk mixture to pan. Add cocoa; proceed with recipe from step 1.
4. Mint-Chocolate Variation: Combine 8 sliced mint leaves, milk, sugar, and salt; bring to a boil, stirring constantly with a whisk. Remove pan from heat; cover and let stand 10 minutes. Strain milk mixture through a fine sieve into a bowl. Discard solids. Add cocoa; proceed with recipe from step 1.
5. Mexican Chocolate Variation: Add 1/4 teaspoon ground cinnamon to milk mixture. Add 1 teaspoon instant espresso granules with chocolate chips.
|
|