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Dark Chocolate Sauce

Source: © EatingWell Magazine
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Active Time:  15 Minutes
Total Time:  2 Hours 15 Minutes
  1 3/4 cups
Dark, glossy and slightly bittersweet, this sauce is both easy to make and a good keeper; serve it right from the refrigerator.

Make Ahead Tip: Cover and refrigerate for up to 2 weeks.
2 1/2 ounces  bittersweet chocolate, chopped into 1/4-inch pieces
6 1/2 tablespoons  unsweetened cocoa powder
1/3 cup  granulated sugar (use 1-2 tablespoons more for a less-bittersweet sauce)
1/4 teaspoon  instant coffee granules
1 cup  hot water
1/3 cup  dark corn syrup
2 1/2 teaspoons  vanilla extract
Dark Chocolate Sauce Recipe at
Combine chocolate, cocoa, sugar and coffee granules in a food processor. Process until finely ground, about 1 minute.

Stir together water and corn syrup in a small saucepan; bring just to a boil over medium-high heat. With the food processor running, add the syrup mixture, then vanilla. Continue processing until the sauce is smooth, scraping down the sides as needed. (The sauce will seem thin, but will thicken during cooling). Transfer to a container and refrigerate until chilled, at least 2 hours. Stir well before serving; if the sauce seems too thick, stir in a little water.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
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Nutrition Facts per Serving
Yield:   1 3/4 cups
Calories: 71
Fat, Saturated: 1g
Fiber: 1g
Carbohydrates, Total: 8g
Sodium: 6mg
% Cal. from Fat: 13%
Fat. Total: 1g
Protein: 1g
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