Skip to content

Get 5 Secrets to Make Homemade Taste Food Better + New Recipes Weekly!

    Easy Chocolate Sauce Recipe

    Published February 6, 2020. This post may contain affiliate links. Please read my disclosure policy.

    An easy chocolate sauce recipe that comes together in minutes and is amazing when served up with any dessert.

    jar full of chocolate sauce with a spoon

    I mean who doesn’t love chocolate sauce on their desserts right? It’s excellent on just about anything, from drizzling it on a French Silk Pie, or even over some blondies, it’s awesome.

    Is It the Same as Chocolate Syrup

    Syrup is typically a thinner runnier sauce then a sauce and often times don’t have strong chocolate flavor. They mix into things like milk and chocolate shakes and aren’t great for desserts.  I can tell you firsthand though, this sauce goes incredible with churros.

    What Kind of Chocolate to Use

    You can use any of these chocolates in this sauce:

    • Bittersweet
    • Semi-Sweet
    • Milk

    How to Make Chocolate Sauce

    Add some heavy cream to a medium-size saucepot and heat over medium-low heat.

    adding cream to a pot

    Pour in your sugar into the pot with the cream

    adding sugar to cream in a pot

    Bring the mixture to a very low boil.

    lightly boiling cream in a pot

    Add in the chocolate and turn the heat down to low.

    pour in the chocolate

    Immediately begin whisking in the chocolate until combined.

    whisking a chocolate sauce together in a pot

    Be sure that it is smooth and thick.

    spoon full of hot chocolate sauce

    How Do You Make It Less Bitter

    To help make the chocolate sauce less bitter simply heat it up over low heat in a saucepot and add some sugar until it is melted in and to your desired sweetness.  In addition, try using milk chocolate instead of bitter-sweet.

    How to Thicken Chocolate Sauce

    The easiest way to thicken it up is by heating it over low heat in a small size sauce pot and whisking in a few more tablespoons of chocolate.  In addition, you can make a slurry with equal parts water and cornstarch mixed together into a bowl and pouring it into the chocolate sauce in a pot over medium-low heat until thickened.

    glass jar of warm chocolate sauce

    Recipe Chef Notes + Tips

    To Reheat: Place your desired amount into a small saucepot and heat over low heat while stirring until it has thinned out into a sauce consistency.  Likewise, you can reheat in a microwave-safe bowl until it reaches that same consistency.

    Make-Ahead: You can make this chocolate sauce up to 3-4 days ahead of time.  Keep it cool and covered in the refrigerator until you would like to serve it, and simply reheat it.

    How to Store it: Place covered in the refrigerator for up to 7 days, do not freeze.

    If you have a lot of leftovers and do not plan to use it, simply add it to my Leftover coffee chocolate brownies.

    When cooling in the refrigerator the sauce will become like a thick ganache and is delicious if wanting a little scoop to serve with fresh berries.

    You can also substitute the heavy cream for half and half, if you want a little thinner less fattening sauce.

    Do not worry if when adding the chocolate the sauce is still really thin, it will thicken once the chocolate begins to incorporate into the hot cream.

    Put It On All Of These

    Be sure to follow me on FacebookYoutube, Instagram, and Pinterest and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

    Let's Cook - Chef Billy Parisi

    Easy Chocolate Sauce Recipe

    An easy chocolate sauce recipe that comes together in minutes and is amazing when served up with any dessert.
    Servings: 1 cups
    Prep Time: 5 minutes
    Cook Time: 10 minutes

    Ingredients 

    • 1 cup heavy whipping cream
    • 3 tablespoons sugar
    • 1 cup semi-sweet chocolate chips

    Instructions

    • Add the cream and sugar to a medium size sauce pot and bring to a light boil over medium-low heat.
    • Add in the chocolate, turn the heat to low and immediately whisk until the chocolate is mixed in and the sauce is smooth.
    • Serve.

    Notes

    Chef Notes:
    • To Reheat: Place your desired amount into a small saucepot and heat over low heat while stirring until it has thinned out into a sauce consistency.  Likewise, you can reheat in a microwave-safe bowl until it reaches that same consistency.
     
    • Make-Ahead: You can make this chocolate sauce up to 3-4 days ahead of time.  Keep it cool and covered in the refrigerator until you would like to serve it, and simply reheat it.
     
    • How to Store it: Place covered in the refrigerator for up to 7 days, do not freeze.
     
     
    • When cooling in the refrigerator the sauce will become like a thick ganache and is delicious if wanting a little scoop to serve with fresh berries.
     
    • You can also substitute the heavy cream for half and half if you want a little thinner less fattening sauce.
     
    • Do not worry if when adding the chocolate the sauce is still really thin, it will thicken once the chocolate begins to incorporate into the hot cream.

     

    Nutrition

    Calories: 2003kcalCarbohydrates: 137gProtein: 16gFat: 157gSaturated Fat: 94gCholesterol: 337mgSodium: 109mgPotassium: 1199mgFiber: 14gSugar: 102gVitamin A: 3589IUVitamin C: 1mgCalcium: 266mgIron: 11mg
    Course: Dessert
    Cuisine: belgium, French