Chocolate Sauce Recipe

Chocolate Sauce

1. 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. 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. 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. 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. 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. 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.