“Per the Galloping Gourmet (Graham Kerr) this makes a thick rich sauce and he's right on with this description. The sauce thickens well, with a nice gloss and remains pourable even when chilled. I've made numerous batches of this recipe to dip strawberries and orange slices and to top that boring fat-free frozen yogurt. Truth be know, I often sneak a spoonful straight-up while browsing the fridge. ;-)”
READY IN:
10mins
SERVES:
20
YIELD:
1 1/4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small saucepan, whisk together the cocoa, coffee crystals, Splenda and salt.
  2. Gradually add the milk and stir over medium-low heat until smooth.
  3. Simmer 1 minute, stirring constantly.
  4. Add the chocolate chips, stirring until melted.
  5. Remove from heat and stir in the vanilla.
  6. Store in the refrigerator. (Store? Is he kidding? I eat it right out of the pan, with a spoon!).
  7. * Serving size = 1 tablespoon.

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