Chocolate Fudge Sauce
This recipe makes 10 2 tbsp (25 mL) servings
|Per 2 tbsp (25 mL): about||-|
|total fat||7 g|
|sat. fat||4 g|
- Portion size: 1 cup (250 mL)
For Tin Roof Sundaes, drizzle this gooey sauce over a scoop of vanilla ice cream and sprinkle with chopped peanuts. For the full effect, garnish with whipped cream and a maraschino cherry
- 1/3 cup 1/3cupunsweetened cocoa powder, sifted
- 1/3 cup 1/3cupcorn syrup
- 4 oz 4ozbittersweet chocolate, chopped
- 1 tsp 1tspvanilla
In small saucepan over medium heat, bring cocoa, 1/2 cup (125 mL) water and corn syrup to boil, whisking constantly; boil for 2 minutes. Reduce heat to low.
Add chocolate; cook, stirring, until melted. Remove from heat; stir in vanilla.
Transfer to bowl and cover with plastic wrap. Serve warm or refrigerate until chilled. (Sauce can be refrigerated for up to 2 weeks; reheat in saucepan over low heat or in microwave at Low/10% until pourable.)