I made this for dipping Hot Pretzels, but you can use it for anything.
- 1 1/2 cups ServingsServings
- 1/2 cup low-fat milk or nondairy milk
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon cornstarch
- 1/2 cup brewed coffee
- 3 tablespoons agave
- 2 tablespoons semisweet chocolate chips
- Pinch kosher salt
Whisk together milk, cocoa, cornstarch, and coffee in a small heavy saucepan until smooth. Whisk in agave. Whisking constantly, bring to a simmer over low heat; scrape bottom of pan frequently with whisk to prevent sauce from sticking and scorching. Continue to simmer, whisking constantly, for 1 minute.
Remove from heat and stir in chocolate chips and salt until chips are melted and smooth.