Awesome, creamy and rich milk (not dark) chocolate sauce to top frozen yogurt or ice cream or other desserts. This recipe uses cocoa.

1/cup boiling water (75 mL)
2 tbsp unsalted butter (30 mL)
2 tbsp regular butter (30 mL)
1 cup whole milk powder, OR (250 mL)
Liquid sweetener (sucralose or stevia) to equal 3/cup sugar (175 mL)
1/cup whipping cream (125 mL)
1/cup powdered erythritol (75 mL)
1/cup Hershey's cocoa (75 mL)
1 tbsp cold water (15 mL)
1/tsp unflavored gelatin (generic store bought) (2 mL)
1/cup boiling water (75 mL)
1/tsp pure vanilla extract (2 mL)

In food processor, combine boiling water, unsalted butter, regular butter, whole milk powder, OR skim milk powder, OR coconut milk powder, liquid sweetener, whipping cream, powdered erythritol and cocoa; process.

In small bowl, place cold water and stir in gelatin.  Allow to soften for a minute or so and then stir in the boiling water to dissolve the gelatin.  Add to the food processor along with vanilla extract; process.  Serve right away.

Helpful Hints:  This is best served at room temperature right away.  It will thicken in the refrigerator - still a very yummy treat (nothing will go to waste, believe me!).  You can gently reheat it, however, the texture may be compromised.

Yield:  12/cups (400 mL)
1 tbsp (15 mL) per serving
56.4 calories
1.7 g protein
4.6 g fat
0.5 g fiber
2.2 g net carbs 

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