Ingredients:
1 Cup Of Crushed Hershey's Special Dark Chocolate Bar
1/2 Cup Of Nestle Carnation Evaporated Milk
1 Teaspoon Of Mexican Pure Vanilla Extract
3 Tablespoons Of India Tree Dark Muscovado Sugar
1 Tablespoon Of Butter Buds Real Butter
1 Pinch Of Ground Nutmeg
1/8 Teaspoon Of Fine Ground Table Salt
Information:
Serving Size 8
209 Calories Per Serving
4 Grams Of Fat
Preparation Instructions:
I have received many email requests for a chocolate sauce recipe that can be used at the flavor base for hot chocolate milk, so here it is. To start this hot chocolate sauce recipe, please take out a saucepan. Moving along, next add in your crushed Hershey's Special dark chocolate bar, Nestle Carnation evaporated milk, pure vanilla extract, dark Muscovado sugar, real butter, ground nutmeg, and fine ground table salt. Heat this batch of contents over medium heat, stirring frequently until all the chocolate and brown sugar has melted, and a thick and silky chocolate sauce begins to take shape. Once your chocolate sauce is done, remove it from the burner. When making hot chocolate milk, simply add one to two tablespoons of this chocolate sauce to a hot cup of 2% milk, then stir in the chocolate. Store the chocolate sauce in a sealed container in the refrigerator. It will keep for up to two weeks.
