Low-Sugar Chocolate Sauce

This sauce will keep nicely in the refrigerator. Use it as a base for other desserts or spoon it over ice cream and frozen yogurt.

Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 4


  • ⅓ cup Dutch process cocoa
  • 2 Tbsp. no-calorie sweetener such as Splenda
  • ¼ tsp. salt
  • 1 Tbsp. cornstarch
  • 1 tsp. instant espresso
  • 1 cup cold water


  • Whisk all the ingredients together until all of the lumps are gone.
  • Place in a saucepan over medium heat. Bring to a boil, whisking until thickened, about 10 minutes.
  • Let cool, and pour into a jar for use as needed.