CONDENSED MILK
CHOCOLATE SAUCE
Awesome, creamy and rich milk (not dark) chocolate sauce to top frozen yogurt or ice cream or other
desserts. This recipe uses cocoa.
1/3 cup
boiling water (75 mL)
2 tbsp unsalted butter (30
mL)
2 tbsp regular butter (30 mL)
1 cup whole milk powder, OR
(250 mL)
1/2 cup
whipping cream (125 mL)
1/3 cup Hershey's cocoa (75 mL)
1 tbsp cold water (15 mL)
1/2 tsp
unflavored gelatin (generic store bought) (2 mL)
1/3 cup
boiling water (75 mL)
1/2 tsp pure vanilla extract (2 mL)
In
food processor, combine boiling water, unsalted butter, regular butter, whole
milk powder, OR skim milk powder, OR coconut milk powder, liquid sweetener,
whipping cream, powdered erythritol and cocoa; process.
In
small bowl, place cold water and stir in gelatin. Allow to soften for a minute or so and then
stir in the boiling water to dissolve the gelatin. Add to the food processor along with vanilla
extract; process. Serve right away.
Helpful
Hints: This is best served at room temperature right
away. It will thicken in the
refrigerator - still a very yummy treat (nothing will go to waste, believe me!). You can gently reheat it,
however, the texture may be compromised.
Yield: 12/3 cups
(400 mL)
1
tbsp (15 mL) per serving
56.4
calories
1.7
g protein
4.6
g fat
0.5 g fiber
2.2
g net carbs
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