Homemade Sugar-Free Chocolate Sauce by Nancy T. Maar

This sauce will keep for weeks in the refrigerator. Use it as a base for other desserts or spoon it over ice cream and frozen sugar-free yogurt.

Yields 1 cup; serving size 2 tablespoons

Calories: 3.72

Protein: 0.47 grams

Carbohydrates: 2.41 grams

Sugar: 0.05 grams

Fat: 0.33 grams

⅓ cup Dutch process cocoa

2 tablespoons Splenda, or to taste

¼ teaspoon salt

1 tablespoon cornstarch

1 teaspoon instant espresso

1 cup cold water

Whisk all ingredients together until all of the lumps are gone.
Place in a saucepan over medium heat. Bring to a boil, whisking until thickened. Taste and add more Splenda if necessary.
Let cool and pour into a jar for use as needed.