Skinny Chocolate Dipping Sauce

(Skinny) Chocolate Dipping Sauce

Please note that this post may contain affiliate links.

Skinny Chocolate Dipping Sauce

This Chocolate Dipping Sauce was a REVELATION. Chocolate isn’t my Achille’s tendon, it’s my whole damn leg – albeit a more defined and muscular one. Chocolate ganache is a mixture of chopped chocolate and heavy cream and makes the most amazing fondue-style dipping sauce for fruit, berries, cake, cookies, marshmallows, and nuts. It would taste good drizzled on dirt. And, it’s a fat bomb right at 100 calories or 5 WW points a tablespoon. Phew. How about a Chocolate Dipping Sauce that is silky, rich, decadent — and only 3 WW points for 8 lucious tablespoons? Read on to learn more!

Skinny Chocolate Dipping Sauce

Peanut Powder Power

Chocolate and peanuts go great together. Reese’s figured that out in 1928! The combination for this Chocolate Dipping Sauce came about when I was playing around with “Chocolate Ice Dream.” Peanut powder is essentially powdered peanuts that have been pressed to remove much of the oil and fats. It can be reconstituted in water to make a spread or peanut butter. It’s also widely used by athletic-minded folk in protein shakes and has become a pantry staple in my kitchen.

You can find peanut powder next to the peanut butter in a regular grocery store. I also recommend Oliver Farm in Pitts, Georgia They produce lovely cold-pressed oils and utilize the spent meal of some of the presses as flours, including peanut flour. Peanut powder and flour are pretty much the same things. The commercial product is a slightly finer grind.

Commerical or artisan, the peanut powder thickens the mixture and it’s as dark, rich, and creamy as can be. It has become my absolute GO-TO dessert for after supper with a sliced apple or bananas. It feels so decadent and indulgent. I know you are going to love it.

On a side note, the Oliver Farm flours are actually a side product of the artisan cold-pressed oils make. I love their oils! Oils are high in fat, calories, and points no matter which way you pour them so my plan is to use them wisely on really nice ingredients. I always have bottles of their sesame, peanut, okra, sunflower, and pecan oil in my fridge. 


Skinny Chocolate Dipping Sauce


Fresh Start

I have included this recipe in my most recent project, Fresh Start: Cooking with Virginia, My Real Life Guide to Healthy Eating and Losing Weight. It’s an e-booklet and print-on-demand. It’s a collection of 20 recipes and non-recipes, the majority of which have not been seen on this blog and were developed especially for the book. Well, developed. I mean it’s seriously what I eat on a daily basis. I am SO thrilled with the book’s reception — it’s a #1 New Release!!

Virginia Willis Fresh Start E-Book

Make Gratitude and Attitude!

Fresh Start is a very personal look at my life — a French-trained Southern chef and cookbook author. As many of you know, I realized  I needed to make changes for better health, took charge, and lost 60 pounds. I have never felt as good in my adult life, and that’s the truth. I created this little book to share with you my everyday tricks, tips, and techniques. I firmly believe you can eat good, delicious, wholesome food — and still indulge in decadent dishes on occasion. It’s possible to be healthy and strong, lose weight, and not drive yourself crazy with long lists of foods you cannot have!

Thanks so much for reading. Heads up — you do not need a kindle to buy the book. I have Kindle for Mac and a Kindle App on my iphone. I may do this seasonally so please let me know what you think! And, if you give my (Skinny) Chocolate Dipping Sauce a try!

Bon Appétit, Y’all

Virginia Willis

Skinny Chocolate Dipping Sauce


Skinny Chocolate Dipping Sauce

Chocolate Dipping Sauce that is silky, rich, decadent -- and only 3 WW points for 8 luscious tablespoons? This dip was a revelation. It’s nearly point-free and yet it feels very indulgent. It is bold and deliciously bitter combination. Add confectioner's honey to sweeten, as desired, but give it a go on sweet apples like Honeycrisp and you may not need it.
One batch lasts about 4 days. Great for dipping fruit and as a fudge topping for Halo Ice Cream! I have used fancy cocoa powder, but I generally use Hershey’s Special Dark.
Prep Time5 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: chocolate, chocolate dipping sauce, weight watcher recipe


  • 3 tablespoons dark chocolate cocoa powder
  • 3 tablespoons peanut powder
  • 9 tablespoons water
  • Apples or bananas ice cream if it’s serious, for serving


  • Combine cocoa, peanut powder, and water. Stir to combine. Serve with apples or bananas. Store in a sealable container in the refrigerator, up to 3 days.

Please note that this post may contain affiliate links. (That means I make a commission if you use my affiliate link to buy the product.) 

If you are interested in hosting me for a speaking engagement, event, cooking class, or a book signing, let me know! Send an email to and we’ll be back in touch as soon as possible.

Please be nice. Unauthorized use and/or duplication is prohibited. All photos and content are copyright protected. If you wish to republish this recipe, please link back to this recipe on Thanks so much!

Let’s connect on Facebook, TwitterInstagram, and Pinterest!




Please note that this post may contain affiliate links.

Virginia Willis

Georgia-born French-trained Chef Virginia Willis’ biography includes making chocolate chip cookies with Dwayne “The Rock” Johnson, foraging for berries in the Alaskan wilderness, harvesting capers in the shadow of a smoldering volcano in Sicily, and hunting for truffles in France. She is talent and chef-instructor for the digital streaming platform Food Network Kitchen. Her segments feature authentic and innovative Southern cooking. She was the celebrity chef at the Mansion at Churchill Downs for the 143rd running of the Kentucky Derby. Virginia has spoken at SXSW, cooked for the James Beard Foundation, and beguiled celebrities such as Bill Clinton, Morgan Freeman, and Jane Fonda with her cooking — but it all started in her grandmother’s country kitchen. Recently, her work has been inspired by her weight loss success story, Virginia has lost 65# and kept it off for over 2 1/2 years! “If a French-trained, Southern chef can do it, you can, too.” She is the author of Fresh Start; Secrets of the Southern Table; Lighten Up, Y’all; Bon Appétit, Y’all; Basic to Brilliant, Y’all; Okra; and Grits. Lighten Up, Y’all won a James Beard Foundation Award of Excellence in the Focus on Health Category. Lighten Up, Y’all as well as her first cookbook, Bon Appétit, Y’all, were finalists in the Best American Cookbook for the International Association of Cookbook Awards and were also named by the Georgia Center of the Book as “Books Georgians Should Read.” She is the former TV kitchen director for Martha Stewart Living, Bobby Flay, and Nathalie Dupree; has worked in Michelin-starred restaurants; and traveled the world producing food stories – from making cheese in California to escargot farming in France. She has appeared on Food Network’s Chopped, CBS This Morning, Fox Family and Friends, Martha Stewart Living, and as a judge on Throwdown with Bobby Flay. She’s been featured in the New York Times, the Washington Post, People Magazine, Eater, and Food52 and has contributed to Eating Well, GRLSQUASH, Culture, Garden & Gun, and Bon Appétit, and more. The Chicago Tribune praised her as one of “Seven Food Writers You Need to Know.” Her legion of fans loves her down-to-earth attitude, approachable spirit, and traveling exploits. Her culinary consulting company, Virginia Willis Culinary Enterprises, Inc specializes in content creation, recipe development, culinary editorial and production services, cookbook writing, media training, spokesperson and brand representation, and public speaking. Virginia is on the Monterey Bay Aquarium’s Seafood Watch Blue Ribbon Task Force, the Atlanta Community Food Bank Advisory Board, as well as the Community Farmers Market Advisory Board. She is a food and hunger advocate for No Kid Hungry and a premier member of the No Kid Hungry Atlanta Society. She a member of The James Beard Foundation, Chef’s Collaborative, Georgia Organics, and Southern Foodways Alliance.

This Post Has One Comment

Leave a Reply