Ingredients
How to make it
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1
In medium saucepan, stir together cocoa powder, sugar and salt. Whisk in 2/3 cup water and corn syrup until smooth.
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2
Bring mixture to a boil over medium heat, whisking until sugar and cocoa have dissolved. Cook, stirring often, for 6 to 8 minutes or until mixture thickens. Stir in vanilla.
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3
Cut cookies into wedges and arrange on platter. Top with strawberries, kiwi, mango and blueberries. Finish with scoops of ice cream and drizzle with 1/4 cup chocolate sauce.
Tips & Tricks
- Store remaining chocolate sauce in an airtight container in the refrigerator for up to 2 weeks.
- Serve warm by reheating in microwave if desired.
- Use in banana splits, as a base for chocolate milk, or drizzle over pancakes and waffles.
- Adjust fruit depending on availability and season as desired.
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