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CHOCOLATE SAUCE
Change the vanilla to mint for Mint Chocolate sauce.
Makes 1
1
⁄
cups / 20 tablespoons (300 ml)
4
4
ounces (115 g) good-quality bittersweet or semisweet
chocolate, broken into 1⁄2" (1.25 cm) pieces
4
ounces (115 g) good-quality milk chocolate, broken into
(1.25 cm) pieces
2
tablespoons (30 ml) sugar
1
⁄
cup (125 ml) fat-free milk, heated until just bubbling around
2
the edges
1
1
⁄
teaspoons (7 ml) vanilla extract
2
Place the chocolates in the blender jar; cover blender jar. Press Pulse
and pulse on Low to chop the chocolates, 10 to 15 times. Add the
sugar; turn to On and process on High to chop, 20 seconds.
With the blender running, remove the measured pour cup. Pour the hot
milk slowly and carefully through the pour spout and blend until the
chocolate is melted and smooth, 1 minute. Add the vanilla; blend to
combine, 10 seconds. Serve warm or let cool; place in an airtight con-
tainer and refrigerate. Reheat before serving.
Nutritional information per serving [1 tablespoon (15 ml)]:
Calories 65 (50% from fat) • carb. 8g • pro. 1g • fat 4g
• sat. fat 2g • chol. 1g • sod. 3mg • calc. 11mg • fiber 0g
1
⁄
"
2
30
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