Instructions: Place the first 3 ingredients into a 4 cup pyrex measuring cup (or tall sided microwave safe container). Whisk the dry ingredients together until thoroughly mixed and no trace of lumps exists.

Add 1/2 cup + 3 tablespoons boiling water to the dry ingredients and whisk until smooth.

Microwave on HIGH for 4 minutes or until quite thick ,stirring midway.

Keep a careful watch on it.It should not overflow but it will boil up quite a lot.

Remove from microwave and stir in vanilla.Serve.

This sauce refrigerates to an even thicker consistency for use as a cold chocolate sauce or as a dip for sliced fruit and can be reheated to serve hot again.

Note:
I recommend using a European-style (non-alkalized) cocoa (not Hershey type) because the flavor of the sauce is better but either will work.

BTW, Cocoa does contain a small amount of fat depending on quality and brand, it is not totally fat free.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.