Sinfully Rich Nonfat Fudge Sauce

This nonfat hot fudge sauce proves that fat-free desserts don’t have to taste like compromise. By combining unsweetened cocoa powder with evaporated skim milk and a touch of cornstarch, you get a sauce that’s thick, glossy, and deeply chocolatey without a stick of butter or drop of cream in sight.

Evaporated skim milk is the trick. It’s been concentrated by removing 60% of the water, which means it has the body of cream while keeping the fat at zero. Don’t substitute regular skim milk or your sauce will turn out thin and watery.

Use European-style (Dutch-process) cocoa if you can find it. Standard natural cocoa works fine, but Dutch-process has been alkalized to mellow the acidity, giving you a darker, smoother chocolate flavor that doesn’t taste sour. The difference is real.

Whisk constantly while cooking. Cornstarch sauces lump easily and the chocolate burns on the bottom in seconds if left alone. Low heat and a steady whisk give you that smooth, satin finish.

The sauce thickens significantly as it cools. If it sets up too much in the fridge, gently rewarm with a splash of milk to thin to pourable consistency.

Kitchen Tips

• Sift the cocoa powder before mixing. Cocoa lumps don’t dissolve and you’ll find dry pockets in the finished sauce.
• Stir the dry ingredients together first before adding the evaporated milk. This prevents the cornstarch from clumping when it hits the liquid.
• Add a pinch of salt to the dry ingredients. It sounds counterintuitive but salt sharpens chocolate flavor without making the sauce taste salty.

Variations

• Stir in 1 teaspoon of espresso powder for a deeper, more intense chocolate flavor.
• Add ¼ teaspoon of cinnamon and a pinch of cayenne for Mexican hot chocolate-style sauce.
• Substitute peppermint extract (¼ teaspoon) for vanilla for a candy cane-style holiday sauce.