Chocolate Sauce Recipe
Recipe information
Make Chocolate Sauce in just 20m. Adds 460 Cals
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Ingredients
Chocolate Sauce
Chocolate Sauce
1. Combine dry ingredients
In a medium bowl, whisk together 0.5 cup unsweetened cocoa powder and 0.75 cup granulated sugar until evenly combined and there are no lumps.
2. Melt butter
In a small to medium heavy-bottomed saucepan over low heat, melt 4 tablespoons unsalted butter, stirring occasionally to prevent browning.
3. Add dry mix and milk
With the butter melted and the heat still low, add the cocoa-sugar mixture to the pan and stir to coat the fat. Gradually pour in 0.75 cup whole milk while whisking to form a smooth mixture with no dry pockets.
4. Simmer and thicken
Increase heat to medium-low and cook, stirring frequently, until the sauce comes to a gentle simmer. Continue cooking 3–5 minutes, stirring constantly, until slightly thickened and glossy. Do not boil vigorously; reduce heat if the mixture bubbles strongly.
5. Finish with cream and flavor
Remove the pan from the heat, stir in 0.25 cup heavy cream, 1 teaspoon pure vanilla extract, and a pinch of fine sea salt. Whisk until fully combined and smooth. Taste and adjust salt or vanilla if desired.
6. Cool and store
Allow the sauce to cool for 10–15 minutes before using so it thickens to a pourable consistency. Use warm over desserts or chilled as a thicker topping. Store in an airtight container in the refrigerator for up to 7 days; gently rewarm in the microwave (10–15 second bursts) or on the stove over low heat, stirring, before serving.
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