Chocolate Pouring Sauce
Cuisine: French
Author: Kitchens
  • 2 1/4 Cups unsweetened cocoa
  • 1 1/2 Cups marshmallow creme
  • 1 1/2 Cups low-fat milk
  • 1 Cup granulated sugar
  • 3/4 Cup espresso or double-strength coffee
  • 1 Tablespoon pure vanilla extract
  • 2 Tablespoons Brandy (optional)
  1. Combine cocoa, marshmallow creme, milk, sugar and coffee in heavy saucepan.
  2. Cook, stirring, over medium-low heat until mixture is smooth. Remove from heat.
  3. Add vanilla and brandy, if desired.
  4. Serve warm. (The sauce can also be used as a "fondue" for dipping fresh fruit and cubes of angel food cake or as a great sauce for desserts.)
This recipe yields 3 3/4 cups or, 15 1/4-cup portions.
Recipe by Recipes at