Of course, it’s not really a fudge sauce but it might as well be! It is dark and chocolaty and creamy and rich just like a fudge sauce should be, but not overly sweet! Notice that I don’t add any sugar to the dark chocolate–it’s plenty sweet as is. I love to drizzle it on cakes or cupcakes–a little is all it takes! It’s delicious and so pretty too! Take a look at the top of my Vegan Genoise and my vegan cupcakes below–just the perfect touch!
Chocolate Sauce
Author: Catherine Katz
Serves: ½ cup or enough for 15 cupcakes
Ingredients
- 4 oz bittersweet chocolate (60% cocoa)
- ¼ cup almond milk (unsweetened)
Instructions
- Break up the chocolate into pieces and place it in a microwavable cup.
- Add the almond milk to the chocolate and heat in microwave oven for 1 minute on high to melt.
- Stir well, until creamy and smooth.
- When cooled down, transfer to a plastic squeeze bottle (optional) see below.
I use the recipe for my Vegan Génoise to make 15 cupcakes. This chocolate “fudge” sauce recipe makes more than enough to drizzle all of them!
Could this be used on ice cream (like a fudge sauce?)
Love your recipes, and I appreciate that you strive to use less sugar!
Absolutely Katherine!! IT’s perfect on ice cream but don’t go overboard with the ice cream!! Hahaha! 🙂
bonjour de France sans tempête mais avec du froiiiid !! ça a l’air très bon tout ça , vous me feriez presqu’acheter un micro-ondes! je résiste encore un peu, permettez-moi!! ah!ah ! bonne journée à l’abri j’espère de cette énorme tempête sur l’est des états -unis! martine de France
La tempête est finie! Ici au Connecticut nous n’avons pas eu autant de neige qu’autour de nous, mais c’était magnifique….et tout douillet à la maison! Pour faire fondre le chocolat, vraiment, une petite casserole suffit, donc ne vous embarrassez pas d’un micro-onde!!!