From Fran Costigan: Ultimate Chocolate Sauce

Sloane Miller Health Guide
  • Keep a jar of this versatile, delicious, and virtually fat-free sauce in your refridgerator; I am sure you will think of many ways to use it. I like to drizzles a few spoonfuls over puddings, cakes, and nondairy desserts (eating it directly off a spoon is an option!).


    Yield: 1 and 1/2 cups




    1/2 cup water

    3/4 cup unsweetened Dutch-process cocoa

    1/2 cup light natural cane sugar

    1/4 teaspoon salt

    1/2 cup maple syrup

    2 tablespoons canola oil

    1 tablespoon vanilla extract


    1. Pour the water into a small saucepan and bring to a boil. Remove from the heat.

    2. Combine the cocoa, sugar, and salt in the bowl of a blender or food processor. Pulse a few times to mix. With the motor running, pour 6 tablespoons of the hot water through the feed tube. Stop the blender or food processor, and clean the sides with a rubber spatula. Add the maple syrup, oil, and vanilla. Process about 1 minute, until smooth. The sauce will be thin.

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    3. Pour the sauce into a jar with a lid. Refridgerate the sauce for up to one week, or freeze for up to one month.


    Copyright 2007 © by Fran Costigan. All rights reserved. 

Published On: February 11, 2008

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