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péché mignon | awesome chocolate fudge sauce

Serves 4-6

I didn't ever think that anything dairy free would taste as great as my old chocolate fudge sauce recipe, but this is just as yummy and has even fooled faithful fans of the original dairy version! Not only that, but this is incredibly quick, easy to make and can be altered for a multitude of lovely treats.

Wheat free, dairy free, nut free, meat free version...




There are two ways you could make this. The first one is better if you are able to do it, but if not then the second is the next best way.

First method:

  1. Put the chocolate, in a pyrex bowl together with the coffee granules and margarine.
  2. Fill the bottom of a saucepan with boiling water and rest the bowl in the pan - the bottom should not touch the water when the water starts to bubble.
  3. Leave until the chocolate and margarine have melted. Keep checking the water and refill if necessary. Do not let it boil dry.
  4. When it's ready or nearly ready, stir together and add the rice milk and alcohol, if using.
  5. Sift in the icing sugar, stir in well and pour over the desert of your choice.

Second method:

  1. Heat the margarine, coffee granules, water and chocolate in a pan.
  2. Stir continuously until completely melted.
  3. Sift in the icing sugar and stir well. Add the rice milk and stir in.
  4. You can now either use it as a hot sauce or, once it has cooled, you can pop it in the fridge, which will help it to set.

Maybe serve with...

Serve hot, poured over ice-cream or the poached pears. Serve cold with a fruit salad. You can even add chopped fruit to the mixture and a little alcohol before chilling.

If you have chocolate leftover, see the divine chocolate pots, Maggie B's chocolate cake or poached pears. If you have margarine left, see the apple crumble, the divine chocolate pots, the poached pears, plan b buttercream, toasted oat and raisin cakes, and the banana and walnut Welsh cakes.

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