In the slow cooker, combine the chocolate, milk and jam.
Cover and cook on LOW for 1-½ 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 oven or on top of the stove over very low heat, stirring often to prevent scorching.
Makes: 2 cups
Recipe Notes
The flavor of this slow cooker chocolate sauce can be varied by using apricot preserves or orange marmalade in place of the raspberry jam.Serving size: 2 tablespoonsClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.9*SmartPoints (Green plan)9*SmartPoints (Blue plan)9*SmartPoints (Purple plan)4*PointsPlus (Old plan)
Nutrition Facts
Slow Cooker Raspberry Chocolate Sauce Recipe
Amount Per Serving (2 tablespoons)
Calories 136Calories from Fat 81
% Daily Value*
Fat 9g14%
Carbohydrates 14.8g5%
Fiber 2.8g11%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.