Ingredients:
1 Cup Of Crushed Leonidas Belgian Chocolate Bar
3 Tablespoons Of Callebaut Belgian Cocoa Powder
2 Tablespoons Of India Tree Light Muscovado Sugar
1 Pinch Of Watkins Organic Ground Nutmeg
1 Pinch Of Swanson Organic Ground Cinnamon
2 Tablespoons Of President Imported Salted Butter
1/2 Cup Of Good Karma Organic Vanilla Rice Milk
1/8 Teaspoon Of Fleur De Sel De Guerande Sea Salt
1 Teaspoon Of Simply Organic Vanilla Extract
Information:
Serving Size 8
209 Calories Per Serving
3 Grams Of Fat
Preparation Instructions:
In the world of chocolate, Belgian chocolate is known by some as the best. This Belgian chocolate sauce recipe was given to me by friend who lives in Tacoma Washington. To get started, please take out a saucepan. Add into your saucepan the crushed Leonidas Belgian chocolate bar, Callebaut Belgian cocoa powder, light muscovado sugar, ground nutmeg, ground cinnamon, imported salted butter, vanilla rice milk, sea salt, and vanilla extract. Quickly stir these yummy ingredients together, then place them on your stove over medium low heat. Let the chocolate sauce simmer for about twenty minutes, stir often throughout the process. When all of your chocolate has melted, and a thick and creamy sauce has formed, remove the pan from the stove so that the sauce can cool. This chocolate sauce will keep for up to two weeks if you store it in the refrigerator in a sealed dish.
