- 5 Tbs. unsalted butter or margarine
- 1/2 cup Equal Exchange Organic Baking Cocoa
- 1/2 cup light cream or soy milk (may be non-fat soy milk)
- 1/4 to 1/3 cup turbinado sugar
Place butter or margarine in a 4 cup glass measuring cup and melt in microwave for 1 minute. Add cocoa powder all at once and whisk in. (Mixture will be thick and gloppy.) Combine cream or milk and sugar in a small saucepan and heat, stirring constantly, until it comes to a rolling boil and sugar is dissolved. Pour this into the chocolate mixture and stir to combine. Smooth lumpy mixture with a blender stick until it is creamy. This sauce is fabulous with fresh summer fruit: peaches, strawberries, raspberries, and also good with bananas, or pineapple. Try it over ice cream.
From Jean Hanson, a friend of La Siembra, a worker owned cooperative in Ottawa, Canada.