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Buttermilk Chocolate Sauce

Fat.Freedom's picture
Ingredients
  Dutch process cocoa 1⁄3 Cup (5.33 tbs) (Such As Droste Or Lindt , Not Hershey'S)
  Firmly packed light brown sugar 1⁄4 Cup (4 tbs)
  Non-fat buttermilk 1⁄2 Cup (8 tbs)
  Grand marnier/Other orange-flavored liqueur 2 Teaspoon
Directions

MAKING
1. In a small saucepan off heat, mix the cocoa and brown sugar.
2. Add the buttermilk, a little at a time, whisking constantly with a wooden spoon, until smooth.
3. Place the pan over medium heat, and cook, stirring with a whisk now, for about 2 minutes, until the sugar dissolves.
4. Remove the saucepan from the heat and stir the liqueur in.
5. The sauce will get thicker as it cools.

SERVING
6. Serve as a topping on a variety of desserts.

TIPS
If not using right away, you can keep it in the refrigerator for several weeks in a tightly closed container.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Blending
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Chocolate
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
10 Minutes

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