Guilt Free Stevia Chocolate Syrup Recipe 45 Food

GUILT-FREE STEVIA CHOCOLATE SYRUP RECIPE - (4/5)

Steps:

• Mix the cocoa and water in a saucepan over medium-low heat. Whisk in the stevia and agave nectar, if using. Cook until it's the consistency that you want, whisking the whole time. It can be anywhere between a thin syrup to a thick fudge-like consistency. Store in the fridge. If it thickens too much in the fridge just ad a teaspoon or 2 of water and mix in. At first it will seem like the sauce is breaking but it will come together with a few stirs.

STEVIA CHOCOLATE SYRUP

Steps:

• Blend the cocoa and stevia in small saucepan. Over low - medium heat, gradually stir in the water.
• Simmer for a minute or two until mixture is smooth.
• Remove from heat and stir in vanilla.
• If mixture is too thick, gradually blend in warm water until desired consistency is reached.

CHOCOLATE SYRUP

Steps:

• Combine the water, sugar, cocoa powder, and salt together in a saucepan over low heat; whisk constantly until the mixture thickens and begins to simmer. Remove from heat and stir the vanilla into the sauce. Serve warm or cover and refrigerate until serving.

STEVIA SUGAR FREE CHOCOLATE MOUSSE

Steps:

• In a small bow, sprinkle gelatin over cold water and let stand 5 minutes to soften.
• Add boiling water, stirring until gelatin is completely dissolved and mixture is clear. Cool slightly.
• In medium bowl, stir together stevia and cocoa. Add whipping cream and vanilla. Beat at medium speed until stiff peaks form. Pour in gelatin mixture and beat until well blended.
• Spoon into serving dishes and chill for at least 1/2 hour.

CHOCOLATE SYRUP (SUGAR-FREE)

Steps:

• In a heavy saucepan, combine cocoa powder, cinnamon and water. Stir or whisk until smooth. Stir and cook over medium heat until mixture comes to a boil.
• Reduce heat and boil gently for 5 minutes, stirring often. Mixture should be thick and smooth. Cool slightly, then stir in vanilla and artificial sweetener.
• Pour into a container or jar with a lid. Cover and store in refrigerator for up to 3 weeks.
• To serve, spoon 1 to 2 tablespoonfuls over vanilla frozen yogurt or ice cream.