Serves: 6
Total Calories: 59
Place the corn syrup, 1 tablespoon heavy cream, and the oil in a heavy medium saucepan over medium-high heat and bring to a boil, stirring occasionally. Remove the saucepan from the heat. Using a wire whisk, add the chocolate and vanilla and stir until smooth. Gradually add the milk and remaining 1 tablespoon heavy cream and blend well. Allow the sauce to come to room temperature. When the Chocolate Sauce is cool, transfer it to a covered container and refrigerate for up to 4 weeks. (After the sauce has been refrigerated, it may be necessary to return it to its original consistency by heating it in the microwave for a minute or two.)
From SINFUL SMOOTHIES: more than 130 dessert smoothies & other indulgences. Copyright © 2004 Donna Pliner Rodnitzky. All Rights Reserved.
This Chocolate Sauce recipe is from the Cook'n Sinful Smoothies Cookbook. Download this Cookbook today.
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