Low-Fat Chocolate Sauce
A quick chocolate sauce made from just four ingredients in a single pan. Crème fraîche gives it a slightly tangy, creamy body, while low-fat butter keeps the fat down without losing the glossy finish. The short bubbling stage deepens the color and the flavor, so it tastes richer than the ingredient list suggests. Spoon it over éclairs or any dessert that needs a chocolate topping.
Instructions
Put the low-fat butter, caster sugar, crème fraîche and plain chocolate into a saucepan together.
Heat gently until everything has melted into one smooth mixture, stirring so the chocolate does not catch on the base of the pan.
Let the sauce bubble for a while. It is ready when the color has darkened slightly, and you should watch it closely because the chocolate can burn.
Take the pan off the heat and leave the sauce to cool. It will thicken as it cools, and it is then ready to spoon over éclairs or other desserts.
Make it personal.
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