Hot Fudge Sauce

Ingredients:

• 1 cup fat-free half-and-half
• 2 tbsp. dark corn syrup
• 8 oz. semisweet chocolate, chopped
• 1 tsp. vanilla extract

Make 12 Servings (2 tbsp. per serving, 1 1/2 cups total)

1. Combine half-and-half and corn syrup in a heavy medium saucepan and set over medium heat. Bring to boil, whisking until smooth. Remove saucepan from heat. Add chocolate, stirring until melted and smooth.
2. Bring chocolate mixture to boil over medium-high heat. Boil 30 seconds, whisking constantly. Remove saucepan from heat; stir in vanilla. Use or cool to room temperature. Transfer to covered container; refrigerate up to 3 weeks.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. Here's a sauce to put on your ice cream, frozen yogurt, gelato , or any other sweet treat to enjoy. The great thing about this hot fudge is it's homemade and there's no granulated sugar. You can use any kind of chocolate in this recipe such as bittersweet, dark, or milk chocolate and your hot fudge will be delicious no matter what. You ca also use almond, mint, coconut or peppermint extract in place of the vanilla to make this sauce different. This recipe also has less than 5 ingredients so 5-ingredient chef Claire Robinson will enjoy this sauce. 

Chocolate Fondue

Ingredients:

• 1/3 cup skim milk
• 1/2 cup evaporated fat-free milk
• 3/4 cup unsweetened cocoa powder
• 6 oz. semisweet chocolate, chopped
• 1 cup sugar
• 1/4 cup water
• 2 tbsp light corn syrup
• 1/2 tsp ground cinnamon (optional)
• 8 oz. angel food cake, cut into 1-inch cubes (about 10 cups)
• 24 strawberries, stemmed

Makes 12 Servings

1. In a medium saucepan, whisk together the skim milk, evaoprated milk and cocoa powder until the cocoa dissolves. Add the chocolate and cook over medium-low heat, stirring constantly, until melted and the mixture is smooth.
2. Stir in the sugar, water and corn syrup. Cook, stirring constantly, until the mixture is smooth, 4-6 minutes. Transfer mixture to a fondue pot and set over moderate heat. Serve at once, with the angel food cake cubes and the strawberries for dipping.

WW POINTS VALUE: 4 pts (3 tbsp fondue with 3/4 cup cake and 2 strawberries)

Note: This recipe appears in the WW New Complete Cookbook. This is an easy and elegant dessert that features fresh fruit and fat-free angel food cake. The orginal recipe in the cookbook called for whole milk but skim milk will work just as well. You can also substitute bittersweet chocolate for the semisweet chocolate as well. I added the ground cinnamon for a pinch of Mexican flavor and it is delicious. You can serve other fruits with this fondue such as apples, bananas, pitted cherries, grapes, orange slices, etc. This fondue will also give you your chocolate fix when you need it.

Chocolate never tasted so rich- Classic Chocolate Mousse

Ingredients:

• 8 oz. bittersweet chocolate, melted
• 
  
  3 tbsp orange liqueur
  
  
  
• 
  
  2 tbsp light corn syrup
  
  
  
• 
  
  1/4 cup powdered egg whites or 1 egg white
  
  
  
• 
  
  3/4 cup warm water
  
  
  
• 
  
  1/2 cup sugar
  
  
  

Makes 12 servings

1. 
   
   In a large bowl mix the chocolate, liqueur and corn syrup. In another large bowl combine the egg white and warm water, stirring until the powder dissolves completely, about 2 minutes. With an electric mixer on low speed, beat until foamy; increase the speed to medium and beat until soft peaks form. While mixing, slowly add the sugar. Increase the speed to medium-high and continue beating until stiff, glossy peaks form.
   
   
   
2. 
   
   With a rubber spatula, stir about one-third of the meringue into the chocolate mixture. Stir well, then fold in another third of the meringue. Gently fold in the remaining meringue until completely blended. Refrigerate the mousse, covered, until firm, at least 3 hours.
   

WW Points Value: 3 (1/12 of mousse)

Note: This recipe appears in the WW New Complete Cookbook. I've never made mousse before so this was a challenge. To melt the chocolate, microwave the chopped chocolate on medium for about 4 minutes, stirring every minute. You can substitute Semisweet or milk chocolate, according to your taste. I also used Creme deMint instead of orange liqueur. You can use Amaretto as well. The mint was such a nice after taste and I highly recommend it.