Chocolate Sauce - 1 1/4 Cups

Makes 1-1/4 cups / 20 tablespoons

4 ounces good quality bittersweet or semi-sweet chocolate (Lindt, Callebaut, Ghirardelli), broken into 1-inch pieces 4 ounces good quality milk chocolate (Lindt, Callebaut, Ghirardelli), broken into 1-inch pieces 2 tablespoons superfine or bar sugar ½ cup fat free milk, heated until it is just bubbling around the edges 1½ teaspoons vanilla

Calories 65 (50% from fat) • carb. 8g • pro. 1g • fat • 4g sat. fat 2g • chol. 1mg • sod. 8mg • fiber 0g

Insert the metal blade. Pulse to chop the chocolates, 20 to 30 times. Add the sugar; process to chop finely, 45 seconds. With the machine running, pour the hot milk slowly and carefully down the feed tube; process until the chocolate is melted and smooth, 1 minute. Add the vanilla; process to combine, 10 seconds. Serve immediately or transfer to a resealable container and refrigerate. Reheat in a double boiler or microwave to serve.