Ingredients
▢2 cups bittersweet dark chocolate chips
▢1/2 cup evaporated milk
▢3 tablespoons seedless raspberry jam
▢1 teaspoon vanilla extract
Instructions
- Ideal Slow Cooker Size: 1 to 1-1/2 Quart.
- In the slow cooker, combine the chocolate, milk and jam.
- Cover and cook on LOW for 1-1/2 to 2 hours, stirring every 30 minutes or so, until the chocolate is melted and sauce is smooth and hot.
- Stir in the vanilla.
- Refrigerate any leftover sauce in a covered container for up to 2 weeks.
- Reheat in the microwave (affiliate link) oven or on top of the stove over very low heat, stirring often to prevent scorching.
- Makes: 2 cups
Notes
Serving size: 2 tablespoons
WW Points: 10
Check your WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)
9 SmartPoints (Green plan)
9 SmartPoints (Blue plan)
9 SmartPoints (Purple plan)
4 PointsPlus (Old plan)
The flavor of this slow cooker chocolate sauce can be varied by using apricot preserves or orange marmalade in place of the raspberry jam.
