*There are affiliate links in this post. If you use them to purchase a recommended product there will be no additional cost to you, but I will earn a small commission for your purchase.
I am about to launch a series of recipes that build off of one another. The first recipe I am offering is this simple chocolate sauce recipe. I use this recipe as a base to make chocolate custard as well as 1 Point frozen chocolate custard. You read that correctly – 1 Point frozen chocolate custard! It’s only 3 Points for the entire 1 ½ quart batch!
I don’t particularly enjoy cooking, but I enjoy eating well, so I have been doing lots of experimentation in the kitchen recently. I’m going to give you the base recipe, as well as some variants, so you can make the chocolate sauce of your low Point dreams! The custard recipe will follow in a few days, as well as the frozen custard recipe. Be sure to subscribe to the blog so you don’t miss them!
You might want to go ahead and grab an ice cream maker so you will be ready to go when my frozen custard recipe is published. This is the one I use:
Consider purchasing a second freezer bowl. I have two and it makes it possible to serve more than just one flavor. (Yes, I will be posting recipes for more than just chocolate.) The bowls require 24 hours in the freezer before use, so it is just handy to have a second one. I am actually considering getting a third one!
Simple Chocolate Sauce – 2 Smart Points for the entire batch
Yields about 1 ¼ cups
1 Cup water or coffee (coffee enhances the flavor of the chocolate)
½ Cup Hershey’s Special Dark chocolate cocoa powder (You can use regular Hershey’s cocoa for a lighter chocolate sauce, but the Smart Points value will be 4 for the batch.) The cocoa is the only ingredient with a Points value, so be sure that what the Smart Points value is for your ½ cup of cocoa powder if you use a different brand.
1/3 Cup plus 1 Tbsp Pyure sweetener (You might want to get this on Subscribe & Save. It will be in most of my sweet recipes.)
1 tsp vanilla extract
Pinch of Himalayan pink salt or sea salt
¼ tsp xanthan gum (optional, if you want to make the sauce a little thicker)
Add all ingredients to a small sauce pan and bring to a boil over medium/high heat, whisking constantly. Reduce heat to low and simmer for 3-4 minutes, whisking frequently, until sauce thickens slightly. Remove from heat and pour into a glass container. The sauce will continue to thicken a little as it cools. It is the perfect topping for ice cream or the 1 Point chocolate cake that is forthcoming in a future post. It also works great in your morning coffee or drizzled over strawberries. It’s a new staple in my home for all of my chocolate saucing needs!
Hope you enjoy!
Let me know how you use this chocolate sauce, or tweaks you make to improve the recipe.
*Note, if white crystals form on the top of your sauce as it cools, that is just the nature of the erythritol sweetener. Simply stir to reincorporate.
