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. ;-)

Ingredients

20 serv.

unsweetened Dutch-processed cocoa powder↗1⁄4 cup
instant coffee crystals↗1⁄2 teaspoon
Splenda granular, granular kind not packets↗1⁄4 cup
pinch salt↗1 pinch
2% evaporated milk (low fat, not condensed milk!)↗1 cup
chocolate chips (cinnamon & raspberry chips are good also)↗1 tablespoon
vanilla extract↗1⁄2 teaspoon

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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