Chocolate Sauce
Serves: ½ cup or enough for 15 cupcakes
  • 4 oz bittersweet chocolate (60% cocoa)
  • ¼ cup almond milk (unsweetened)
  1. Break up the chocolate into pieces and place it in a microwavable cup.
  2. Add the almond milk to the chocolate and heat in microwave oven for 1 minute on high to melt.
  3. Stir well, until creamy and smooth.
  4. When cooled down, transfer to a plastic squeeze bottle (optional) see below.
Recipe by Cuisinicity at