Homemade Sugar-Free Chocolate Sauce
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.
Serves: 8Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy
- 1⁄3 cup unsweetened Dutch process cocoa
- 2 Tbsp. Splenda
- 1⁄4 tsp. salt
- 1 Tbsp. cornstarch
- 1 tsp. instant espresso
- 1 cup cold water
- 1⁄4 cup heavy cream
- Whisk all ingredients together until all the lumps are gone.
- Place in a saucepan over medium heat. Bring to a boil, whisking until thickened. Let cool and pour into a jar for use as needed.