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Here is a dairy-free version of a chocolate sauce with a hint of mocha to it. I made it for a neighborhood women's gathering at which the hostess made crepes and asked everyone to bring something to go in/on the crepes. I wanted to bring something chocolate that I knew I'd be able to eat. I think this sauce is really good and you'd never know it wasn't dairy-based.

Dark Chocolate Sauce
1 cup chocolate soy milk
1/2 cup sugar
1/4 cup unsweetened cocoa powder
3 T. margarine (or unsalted butter if you can tolerate)
1 tsp. instant expresso powder (I used 1 heaping tsp. of instant decaf coffee)
1 tsp. vanilla extract

Combine the first five ingredients in a small, heavy saucepan. Whisk over low heat until sugar dissolves and margarine/butter melts. Increase heat to medium and whisk until sauce just begins to simmer. Remove from heat. Mix in vanilla. Cool sauce.

I noticed it was pretty thin when I made it. It does thicken as it cools. If you want it more like a fudge sauce or at least a thicker chocolate sauce, you might try using a bit less soy milk.

I have used it on the crepes, over frozen yogurt, and to make hot cocoa with rice milk. Its been great for all of those uses. Hope you enjoy it, too!
Andie

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