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Using the metal blade, pulse the sauce 15 times for a rustic, chunky sauce, or process for 2
minutes for a smooth sauce. The sauce is now ready to use for pasta. If you want a sauce for
pizza, return the sauce to the pan. Simmer, uncovered, over low heat, for 30 – 40 minutes to
reduce, stirring now and then. Transfer the reduced sauce to a bowl to cool before using as a
pizza topping. Simple Tomato Sauce may be frozen.
Preparation: 10 – 15 minutes, plus 1 hour to cook (add an additional 30 - 40 minutes to make
the reduced Pizza Sauce).
4 ounces good quality bittersweet or
semi-sweet chocolate (Lindt,
Callebaut, Ghirardelli), broken into
1-inch pieces
4 ounces good quality milk chocolate
(Lindt, Callebaut, Ghirardelli), broken
into 1-inch pieces
2 tablespoons superfine or bar sugar
1/2 cup fat free milk, heated until it is just
bubbling around the edges
1-1/2 teaspoons vanilla
Chocolate Sauce
Our Chocolate Sauce uses fat free milk
rather than the traditional heavy cream.
Makes 1-1/4 cups / 20 tablespoons
Nutritional analysis per 1/2 cup serving:
Calories 55 (19% from fat) • carb. 89g • pro. 2g • fat 1g
sat. fat 0g • chol. 0mg • sod. 339mg • fiber 2g
Insert the metal blade. Pulse to chop the chocolates, 20 to 30 times. Add the sugar; process
to chop finely, 45 seconds. With the machine running, pour the hot milk slowly and carefully
down the feed tube; process until the chocolate is melted and smooth, 1 minute. Add the
vanilla; process to combine, 10 seconds.
Serve immediately or transfer to a resealable container and refrigerate. Reheat in a double
boiler or microwave to serve.
Preparation: 10 minutes
Nutritional analysis per tablespoon:
Calories 65 (50% from fat) • carb. 8g • pro. 1g • fat 4g
sat. fat 2g • chol. 1mg • sod. 8mg • fiber 0g
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