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Ingredients
- 3/4 c. soft brown sugar
- 1/2 c. unsweetened cocoa
- 1 Tbsp. cornstarch
- 1/2 c. plus 3 tblsp boiling water
- 1 tsp vanilla
Directions
- Place the first 3 ingredients into a 4 c. pyrex measuring c. (or possibly tall sided microwave safe container). Whisk the dry ingredients together till thoroughly mixed and no trace of lumps exists.
- Add in 1/2 c. + 3 Tbsp. boiling water to the dry ingredients and whisk till smooth.
- Microwave on HIGH for 4 min or possibly till quite thick ,stirring midway.
- Keep a careful watch on it.It shouldn't overflow but it will boil up quite a lot.
- Remove from microwave and stir in vanilla.Serve.
- This sauce refrigerates to an even thicker consistency for use as a cool chocolate sauce or possibly as a dip for sliced fruit and can be reheated to serve warm again.
- Note:I recommend using a European-style (non-alkalized) cocoa (not Hershey type) because the flavor of the sauce is better but either will work.
- BTW, Cocoa does contain a small amount of fat depending on quality and brand, it is not totally fat free.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 424g | |
| Calories 830 | |
| Calories from Fat 36 | 4% |
| Total Fat 4.01g | 5% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 56mg | 2% |
| Potassium 226mg | 6% |
| Total Carbs 193.68g | 52% |
| Dietary Fiber 8.1g | 27% |
| Sugars 160.61g | 107% |
| Protein 8.22g | 13% |
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