Chocolate Sauce
Chocolate sauce that is rich and thick without any allergenic ingredients is a real treat. You can use it in hundreds of different ways.
INGREDIENTS | YIELDS ¾ cup; Serving size 2 tablespoons
- ½ cup gluten-free cocoa powder
- ¾ cup sugar
- ½ cup water
- ¼ cup gluten-free corn syrup
- Pinch salt
- ½ teaspoon gluten-free vanilla
In small saucepan, combine cocoa powder, sugar, water, corn syrup, and salt; mix well. Cook over medium heat, stirring frequently, until mixture comes to a boil; boil 3 minutes, stirring constantly.
Remove pan from heat and beat in vanilla. Let cool completely, stirring occasionally. Store covered in refrigerator.
Calories: 164.82
Fat: 0.70 grams
Saturated Fat: 0.0 grams
Carbohydrates: 39.95 grams
Sodium: 34.68 mg
Chocolate Sauce
You can make the chocolate sauce and serve it over sorbet or granita, or use it to make Banana-Split Parfaits. The sauce will keep, tightly covered in the refrigerator, for up to 2 weeks. You may need to heat it before serving so it thins enough for good pouring consistency. Or add more corn syrup, whisking well, until pourable.
