Latest revision as of 02:16, 3 February 2011

Makes: 32 servings

Active Time: 15 minutes

Total Time: 1 hour

From: Better Homes and Gardens (http://hannaford.adplexonline.com/alt/viewrecipe.aspx?deptid=&recipeid=15961&AspxAutoDetectCookieSupport=1)

Ingredients

2/3 cup Unsweetened cocoa powder

1/2 cup Sugar

1 cup Hot water

3/4 cup Light corn syrup

3 cup semisweet chocolate chips

1/2 tsp Vanilla extract

1/2 tsp Peppermint extract

Directions

Step 1

In a medium microwave-safe bowl, whisk together cocoa, sugar, hot water, and corn syrup until evenly blended. Whisk gently at first, as cocoa powder can be dusty. Microwave on high for 1 minute and whisk again. Heat for an additional 45 seconds, until mixture is steaming hot and smooth.

Step 2

Add chocolate chips to the cocoa mixture and stir until they begin to melt, about 11/2 minutes. Microwave the sauce for 30 seconds. Stir well until all the chocolate has melted and mixture is smooth. Heat for a few more seconds if needed. Stir in the vanilla and peppermint extract.

Step 3

Divide sauce among 4 (8 oz.) glass jelly jars. Place lids on jars after filling with sauce.

Step 4

Allow sauce to cool to room temperature, about 45 minutes, then refrigerate until needed. Finished sauce can be stored in a sealed container, refrigerated, for up to 1 month. Cold sauce will be quite thick; reheat in the microwave for 10 to 30 seconds on high before serving.