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Ingredients
⅓ cup Dutch-processed cocoa, like Droste or Lindt
¼ cup firmly packed light-brown sugar
½ cup nonfat or low-fat buttermilk
Nutritional analysis per serving
51 grams carbs; 3 milligrams cholesterol; 214 calories; 1 gram monosaturated fat; 2 grams saturated fat; 3 grams fat; 6 grams fiber; 135 milligrams sodium; 6 grams protein; 40 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine cocoa and brown sugar in a small saucepan. Gradually add the buttermilk, stirring to blend smoothly with a wooden spoon. Cook, over medium heat, stirring with a whisk, until the sugar dissolves, about two minutes. Remove from heat. The sauce will thicken as it cools and will keep in the refrigerator for several weeks in a tightly closed container.
Private Notes
Comments
Delicious over buttermilk pancakes. Used granulated sugar— worked perfectly.
5 minutes is conservative: it took only about 2 minutes to warm and be blended and ready! Keep in mind that it’s bittersweet - which is what I wanted - but some prefer their sauces sweeter.