Sugar Free Chocolate Sauce
Low fat and Low carb too
We love chocolate sauce around here, but now that we eat sugar-free it is hard to come by without nasty chemicals in it. Some homemade sauces I found had a funny texture or taste. I have seen some that would work, but they have fat and I was looking for one that I could pair with either low fat (E), low carb (S) or a combination of both (FP) desserts. I finally remembered a simple one I made in my sugar eating days and wondered if I could remake it. Sure enough it worked and we love it, in fact my 3 year old chocolate lover like to eat a spoonful of it. =)
Here it is, hopefully your family enjoys it as much as we do.
- 1 cup Cocoa Powder (A good brand works better as some brands get bitter with Stevia)
- 1/4 C Xylitol or Truvia (Ground in coffee grinder)
- Approximately 1/8t (or more if you want it sweeter) of NuStevia (or equivalent brand of Stevia)
- 1 pinch Salt
- 1 cup Water
- 2 t Vanilla
In heavy-bottomed 2 quart pot, combine sweeteners, cocoa powder, and salt. Whisk to combine. Gradually stir in the water. Stir until well combined.
At this point taste to see if it is sweet enough for you and if not add more sweetener.
Set over medium heat; stirring constantly until mixture comes to a boil. Boil about three minutes (Boiling shorter than three minutes gives you a thinner syrup, longer and you can get to more of a fudge sauce consistency.), stirring frequently with whisk and reducing heat if syrup threatens to boil over.
Remove from heat; pour into heatproof 4 cup measure or pitcher. Cool briefly.
Cool on counter (uncovered) until room temperature, strain through fine strainer (straining is optional, but gives it a smooth texture) into container of 2-1/2 cup capacity. Stir in vanilla.
Store, covered, in refrigerator.