Our Chocolate Sauce uses fat free milk rather than the traditional heavy cream.
Makes 1-1/4 cups / 20 tablespoons
4 ounces good quality bittersweet or semi-sweet chocolate (Lindt, Callebaut, Ghirardelli), broken into
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.