Chocolate sauce! Every baker and home chef needs an outstanding recipe for chocolate sauce. Chocolate sauce goes on everything from ice cream to fruit and beyond. Its limits are only bound by your creativity in using it.
This recipe is fairly straight forward. It makes a thick rich sauce that is flavorful enough on its own but layers nicely with additional flavorings as well.
Don’t forget to check out some of my favorite flavor enhancers below.
- Serves: 8 Servings
- Serving size: About 2 Tbsp
- Calories: 110
- Fat: 9.8g
- Carbohydrates: 9.2g
- Fiber: 7.5g
- Protein: 2g
- 2 oz unsweetened chocolate
- 1 oz sugar-free chocolate
- 6 tbsp canned coconut milk
- 2 tbsp xylitol
- 1 tbsp erythritol
- Pinch pure powdered stevia
- 2 tbsp unsalted butter
- 1 tsp vanilla
- Finely chop the chocolates and place them in a medium bowl.
- Place the coconut milk, xylitol, erythritol, and stevia in a sauce pan over low heat. Stir continuously until the mixture just begins to bubble around the outside of the pan. Remove from heat and pour over the chocolate and let sit for a few minutes to allow the chocolate to melt then whisk to blend. Add the butter and stir until melted. Add the vanilla or other flavorings, stir into a smooth mixture and adjust flavor if necessary.
- Refrigerate for up to 2 weeks and serve warm by gently reheating. Makes 1 cup. Each serving is about 2 Tbsp.
sugarOH: 6.3
Here are some of my favorite flavor additions:
Optional Flavorings:
- ½ tbsp rum
- ¼ tsp instant coffee or espresso powder
- ¼ tsp cinnamon
- ½ tsp raspberry extract
- ½ tsp orange extract
But it doesn’t end there. As you may know, I also love essential oils and being that this recipe is rich in healthy fat it offers a great base to add essential oils. A couple drops of lavender served over blueberries is divine. Adding basil and serving with fresh strawberries highlights their sweetness with the green notes from the basil with the bitterness of the chocolate. Go lightly, it is easy to add to much essential oil. I hope you enjoy!
