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Chocolate Sauce




Source of Recipe


Angela Lowry


Recipe Introduction


Serve over frozen desserts over homemade white cake.


List of Ingredients




3/4 cup twice thick GFCF milk (mix powder twice recipe for water)
1 tablespoon unsalted GFCF margarine
1/2 pound semisweet GFCF chocolate chips
1/4 teaspoon pure GFCF vanilla extract

Recipe



Combine the milk and margarine in a small heavy-bottomed saucepan over medium heat. Heat the mixture until a thin paperlike skin appears on the top. Do not boil.

Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth.

Remove from the heat and let cool.

The sauce can be kept refrigerated for several days, but it must be returned to room temperature before serving.