Preparation:
1. Whisk the cornstarch and cocoa into 2 cups of cold water in a saucepan. Bring to a boil, whisking constantly, and cook over medium-low heat until thickened, about 2 minutes.
2. Remove from the heat and stir in the vanilla extract and sweetener. Store in a screw-top jar in the refrigerator for up to six weeks.
This is a good sauce as a topping over ice cream, cake or poached pears, or stir some into a glass of milk for a quick pick me up chocolate drink. |
