Chocolate Sauce

Posted on September 3, 2008. Filed under: Dessert |

1 bag Ghirardelli Double Chocolate Chips
1 cup milk
1/4 cup dry, unsweetened cocoa powder

Mix milk and cocoa powder in small saucepan, heat til bubbles form around rim of pan. Meanwhile, pour chips into medium sized, heatproof bowl. Pour heated milk mixture over chips and stir til smooth. This keeps in the fridge for 10 days or frozen for several months. It’s great as fondue or atop ice cream–heated in microwave on 50% power or on stove at low heat. A tablespoon or 2 can be mixed with hot milk for a particularly indulgent cup of hot chocolate.



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