Bittersweet Chocolate Sauce

1. 1

   Combine the sugar and cocoa in a heavy bottomed medium saucepan.

2. 2

   Whisk in just enough buttermilk to form a smooth paste.

3. 3

   Whisk in the remaining buttermilk.

4. 4

   Cook over medium heat until the mixture simmers and begins to boil, stirring constantly with a wooden spoon, scraping the sides and bottom of the pan.

5. 5

   Boil gently for 3 minutes, stirring constantly to prevent burning.

6. 6

   Remove from the heat and stir in the vanilla.

7. 7

   Cool.

8. 8

   Serve at room temperature or slightly warm.

9. 9

   Sauce may be stored in the refrigerator up to one week.

10. 10

    NUTRITIONAL INFORMATION PER 2 TABLESPOONS OF SAUCE: 66 calories; 1.2 g fat (14 percent calories from fat); 1.5 grams protein; 15.2 g carbohydrates; .5 mg cholesterol

* Per serving · 4 servings · Values may vary.

No additional tips available.