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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Per the Galloping Gourmet (Graham Kerr) this makes a thick rich sauce and he's right on with this description. The sauce thickens well, with a nice gloss and remains pourable even when chilled. I've made numerous batches of this recipe to dip strawberries and orange slices and to top that boring fat-free frozen yogurt. Truth be know, I often sneak a spoonful straight-up while browsing the fridge. ;-) Ingredients:
1/4 cup unsweetened dutch-processed cocoa powder |
1/2 teaspoon instant coffee crystals |
1/4 cup splenda granular, granular kind not packets |
1 pinch salt |
1 cup 2% evaporated milk (low fat, not condensed milk!) |
1 tablespoon chocolate chips (cinnamon & raspberry chips are good also) |
1/2 teaspoon vanilla extract |
Directions:
1. In a small saucepan, whisk together the cocoa, coffee crystals, Splenda and salt.
2. Gradually add the milk and stir over medium-low heat until smooth.
3. Simmer 1 minute, stirring constantly.
4. Add the chocolate chips, stirring until melted.
5. Remove from heat and stir in the vanilla.
6. Store in the refrigerator. (Store? Is he kidding? I eat it right out of the pan, with a spoon!).
7. * Serving size = 1 tablespoon.
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