Difference between revisions of "Low-Fat Chocolate Sauce"
RealRecipes (talk | contribs) m (moved Cookbook:Low-Fat Chocolate Sauce to Low-Fat Chocolate Sauce: Text replace - "Cookbook:" to "") |
RealRecipes (talk | contribs) m (Text replace - "Cookbook:" to "") |
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==Ingredients== | ==Ingredients== | ||
| − | * 1½ oz [[ | + | * 1½ oz [[butter|low-fat butter]] |
| − | * 1½ oz [[ | + | * 1½ oz [[caster sugar|caster sugar]] |
| − | * 1½ fluid oz (70ml) [[ | + | * 1½ fluid oz (70ml) [[cream|crème fraîche]] |
| − | * 1½ oz plain [[ | + | * 1½ oz plain [[chocolate|chocolate]] |
==Procedure== | ==Procedure== | ||
Revision as of 18:05, 5 April 2012
Ingredients
- 1½ oz low-fat butter
- 1½ oz caster sugar
- 1½ fluid oz (70ml) crème fraîche
- 1½ oz plain chocolate
Procedure
- Melt all the ingredients in the sauce pan and allow to bubble for a while until the mixture darkens in colour slightly. Be careful not to let the chocolate burn.
- Remove from the heat and allow to cool until it thickens.
A simple recipe that is a delicious sauce for Éclairs and other desserts and is also low in fat.
