Even sugar-free peeps need chocolate sauce! Everybody needs chocolate sauce!
When I was trying to do keto (before I discovered Intermittent Fasting!), I was constantly in my kitchen coming up with some sort of chocolate concoction that my ten-year old palate would enjoy. I found out dozens of things that are great…and dozens that are not so great. I only share the chocolates that I would eat on the blog! 🙂
This chocolate sauce goes great IN things–super for drizzling, dipping, and dabbing! Enjoy!
If you want a darker chocolate sauce, use the healthy dark chocolate chips or chocolate bar. If you want a more milk chocolate sauce, use a healthy milk chocolate bar (like Lily’s). Homemade chocolates (i.e. my PB Flavored Chocolate Bar or Chocolate Bar from Sugar-Free, Flour-Free or “skinny chocolate” or “chocolate fat bombs”) do not melt into a firm enough substance to be used for sauce making (thus, the reason they need to be kept in the freezer).
Note: All syrups and sauces made with sugar-free substitutes lack the stickiness that their sugar-filled counterparts have. This is not a problem when you are after the “taste” of the syrup or sauce. However, when you need the “sticky factor” of the product, the homemade versions might not work. I will indicate in my recipes whether the homemade, sugar-free versions work well or not. See the Sugar-Free Solutions Affiliate Round Up post for pre-made sugar-free sauces and syrups that do have the stickiness.
The homemade chocolate sauce is similar to the caramel sauce—very tasty but not as sticky as those made with sugar. If I want chocolate to “stick,” I use melted chocolate bars or chocolate chips.
The parenthetical amounts are for doubling the sauce. You will want to double it!
- 1 cup heavy cream (2 cups)
- 1 TBSP butter (2 TBSP)
- 8 oz sugar-free chocolate chopped chocolate (or chocolate chips) (16 ounces)
- 2 TBSP sugar-free corn syrup(optional) (4 TBSP)
- ½ teaspoon vanilla extract (not imitation) (1 tsp)
- Place butter and cream in medium-sized sauce pan. Melt over medium heat, stirring frequently.
- When thoroughly melted, stir in chocolate and continue stirring until smooth with heat on.
- Once chocolate is melted and combined, stir in corn syrup (if using) and vanilla. If I do not add the corn syrup, I like to add some powdered sugar-free sweetener, especially since the chocolate chips I use are “dark chocolate.” I prefer a sweeter, more milk chocolate sauce.
- Remove from heat and allow to cool on the counter (in pan or in an uncovered bowl).
- Store in container in the refrigerator for two to four weeks.
- May be reheated in microwave or stove top as desired.
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