Easy chocolate sauce recipe
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- Dish type
- Dessert sauces
- Chocolate sauce
This chocolate sauce recipe adds a touch of salt for a delicious dessert topping your family will eat by the spoonful. It's easy to make and stores well in the fridge. The recipe can be easily doubled.
11 people made this
- 1 tablespoon butter
- 30g dark chocolate
- 80ml hot water
- 200g caster sugar
- 2 tablespoons golden syrup
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon salt
MethodPrep:5min ›Cook:20min ›Ready in:25min
- Melt butter in a saucepan over low heat. Add chocolate to butter; cook and stir until chocolate melts completely into the butter and the colour is consistent, about 5 minutes.
- Slowly stream hot water into the chocolate mixture while stirring continually; add sugar and syrup. Continue to cook and stir until the sugar dissolves completely into the liquid, about 10 minutes.
- Remove saucepan from heat and stir vanilla extract and salt into the sauce.
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(The best!) Easy Chocolate Sauce Recipe / Chocolate Fondue
This ultra silky, easy chocolate sauce recipe does double duty as fondue! Made with just chocolate and heavy cream (with a touch of vanilla and salt), it comes together in minutes. Drizzle the sauce over ice cream, or serve it as fondue with your favorite fixings for dunking. It's the ultimate easy dessert.
Easy chocolate sauce recipe - Recipes
chef john. how long does this keep for in the fridge?
a long time, but not sure exactly
Can you use evaporated milk, and low/non fat milk?
i used 2%, so yes. not sure about evaporated!
Chef, for the love of god, ignore Mary F from now on. Pretty sure it's just some big, greasy man sitting in his mom's basement waiting for you to post so he can ask the most ridiculous questions that you've already made a point to answer in the video. This is referred to as "trolling."
But anyway, you know what would be good in this sauce? Cayenne! Spicy chocolate = WIN.
"its slow slalom down the side of your sundae" beautiful alliteration :)
I was ignoring that sad troll, but wasn't paying attention! What a tool.
Chef John,I want you to know that you are AWESOME.
You're on my list of people to meet before 21!
(19 right now)
Ahh sighh,one day :')
Whether you want to call it hot fudge or chocolate sauce, I don't care, because it looks delicious. Wish I had ice cream in the house!
I love your videos. That chocolate sauce looks amazing I will give a try ) I have a question, I would like to make a NY cheesecake with chocolate chip crust, that recipe looks so delicious, i clicked on a video but unfortunately that page wasn't found. Is it possible to get that video back? I really would like to give a shot. Thank you for the great recipes.
Made this yummy chocolate sauce, only to find out hubby had eaten the remainder of the ice-cream!
Poured it over some hazelnutbutter and added shredded coconut, instead.
OMG! I must be allergic to your chocolate sauce, because I've eaten hazlenutbutter and coconut before, so the only new item is your chocolate sauce.
Drat, the allergy that made my thighs swell up after eating this delicious mixture.
Oh wow, this looks great. When I make ice cream, I'm always looking for a good sauce, but I hate that generic plastic stuff. This version looks easy enough, I'm gonna try it for sure.
Thank you so much for this recipe. I think I told you before I am soy lecithin sensitive which pretty much rules out all purchased chocolate sauces. I feel like you gave me a present. Yum.
Chef John, I noticed that you didn't put this post into the 'Chocolate' category..
Now I don't have to import that stuff from Pennsylvania and pay the enormous shipping cost. Yay and a big win for this yank.
Now to make ice cream to go with it.
The "obvious" next question is whether I can make a healthier nutella by mixing cocoa (and sugar?) into my almond butter. Maybe with milk to make it easier to spread?
call it what you want, chef j. i'll call that the yummy-licious choklit sauce or choco-licious sauce or yummy-in-the-tummy choklit sauce? :)
I have indeed become lazy and been buying the bottle. This is awesome! As soon as I get some more Penzey's cocoa, I am making it! :)
I have never wanted to eat ice cream more in my life . . . I can't wait to make it!
Did you use natural cocoa powder or Dutch process?
I love your blog and I LOVE your videos!! So easy to follow! Thank you for existing!
Hey CJ, this looks like what my grandma used to make us for breakfast. We called it chocolate gravy. Goes great with homemade biscuits or toast. Food that is good for the soul.
Chef John, have enjoyed making your recipe for ciabatta from 2009, one thing I did differently, was use a technique I'd used from another recipe. To help get that thin crispy crust only achieved by steam, I place a shallow roasting pan on a lower rack, quarter fill it with hot water, then before I place the sheet pan w/the bread in the oven, I drop 2 to 3 cups of ice (depending on size of roasting pan) into it then place the bread pan in the oven and shut the door so the steam doesn't escape.
thank you chef john for a true chocolate sauce recipe. i am not a fan of hot fudge, but a nice thick rich velvety chocolate sauce clinging lovingly to a mound of cold, creamy, vanilla bean ice cream. ummmmm, i gotta go.
I used E. Guittard cocoa, but don't have the can anymore! Not sure, but may be on their website.
So I would guess you used their "Cocoa Rouge Unsweetened Cocoa Powder" which, according to their web site (http://guittard-online.stores.yahoo.net/bakingproducts.html), is dutched.
why was the video on youtube removed?
shef john. your words against me are libelous.expect to hear from my church.
Wait a minute. Mary F?! Weren't you the one who was supposedly "boycotting" this site. Didn't you say you would encourage your church to do the same. WHY are you still here then? Just go away.
Okay, but why DO you pronounce it "surp"?
Is it weird that I made this and it turned into a super thick syrup that resembled fudge when cooled? XD Should I lower the heat next time or add more milk or something for teh same consistency as you had in the video?
Hi Chef John! I'm from Brazil and I must say that I ADORE your blog! Your recipes are just amazing! Great work!
Maybe I am just too stupid, but. How can measuring butter in tablespoons ever be accurate? Not just in this recipe, but in general. Is it just me? Maybe because I'm German and don't know your American measuring methods? Am I supposed to melt the butter first and then measure it? I just don't understand how this works. I mean, if butter was liquid or some powder consistency like flour, no problem. But chunks of butter? (Same thing with measuring butter in cups, by the way.)
Please, can somebody explain that to me? I would really appreciate that. Thank you!
very simple. American butter is always sold in 1/4 lb "sticks" which each have 8 tablespoon marks on the foil wrapper. So, you just slice off how many you need!
Chef john: And we are gonna pour this on.
Chef john: Good guess,
Chef john: Ice cream. :D
Me: Are you serious?!
JUST tried this recipe.
My husband said "another VOILA moment from Sandy's kitchen". Thanks for this REALLY really good sauce, Chef John. You are 100 thousand percent awesome.
Wouldn't it be better to add the vanilla after the sauce has cooked down, so most of it doesn't evaporate from the couple minutes of cooking?
Actually its the alcohol that evaporates, not the flavor, but sure!
Chef, did you use dutch processed cocoa or just the regular unsweetened one? Thanks for this!
this is what i use. http://www.amazon.com/Guittard-Cocoa-Powder-Unsweetened-Process/dp/B0049BJG8I
Dear Chef John
I am from santa Cruz de la Sierra in the country of Bolivia, I am a Bolivian, and have discovered your blog where I have seen a recipe that I have been looking for some long time now, finally found it in your blog, this recipe is the home made chocolate sauce, we use it to pour it on top of a frozen cake, we know how to makwe the frozen cake, but did not have the sauce, let me tell you that our invited friends were delited with the ice cake and the chocolate topping, God bless you for this blog and I thak you a million times.
The video said about cooking it for 6 minutes. At about a minute and a half the sauce thickened abruptly like a chocolate thick custard! Saved it by adding about 8 tablespoons milk, one at a time and it turned GREAT. Thank you Chef John!
Probably messed up my measurements as I don't have a proper "cup".
great recipe, so much so that I can't wait for the hot fudge.
Love your recipes. This came out way too thick for some reason. Had to add water.
Thank you very much for the recipe. Everyone said that they have never tasted better!
My husband when having this sauce served on top of Chef John's awesome Minute Chocolate Mug cake, going after every morsel intently:
Him: "BUT, it needs to be served with a tiny spatula so I can get it all out!"
Me, thinking to myself: "Yes! A freakishly small tiny spatula. "
Chef oh, this is. this. is. AMAZING. It's just SO GOOD. It's so good, the ice cream paled in comparison. This is a keeper. I followed it exactly, and it's the best chocolate sauce I have EVER had.
Thank you so much. I love your blog, and your youtube channel. Please keep up the great work! More! More, I say.
Can I omit the flour and substitute the milk for the flour? Would it still taste good?
I made this tonight but used corn starch instead as I didn't have white flour and it turned out great ,thanks dear
How to store chocolate sauce:
This chocolate sauce will keep just fine in your refrigerator for about 3 weeks. You can keep it in any kind of covered container. Just take it out when you need some or crave some, spoon out what you need and put the rest back in the refrigerator.
If you’re one of those people who likes to store things like this in cute containers instead of plastic tubs, look for glass jars at your market. Though they’re probably a little cheaper at places like Walmart or Target. Or grab a few on Amazon and have them delivered so you don’t have to go looking for them. Here’s a set of 12 jars on Amazon that have cute labels. Then you can consider sharing some of this delicious sauce with others!
What You’ll Need
This recipe calls for basic baking staples like sugar, butter, eggs and desiccated coconut. You’ll also need:
- Self Raising Flour – If you don’t have self raising flour, you can use 1 cup of all purpose flour and add 2 tsp baking powder.
- Cocoa – We recommend using a high quality, high percentage cocoa powder (80% works well) rather than regular drinking chocolate powder, as this will give you a rich chocolatey flavour.
How to make white chocolate sauce
Once you have all your ingredients you will also need to grab:
Step 1 Simmer the half and half
In your sauce pan, over medium heat, bring the cream to a slight boil. You don&rsquot want it to boil over or become a rolling boil. Once it starts to boil, remove from heat.
Step 2 Add the white chocolate
Add your white chocolate to the hot cream. Stir until smooth. You will have to stir vigorously to make sure that the white chocolate is well combined.
Step 3 Add the butter
After you have the completely combined the white chocolate and cream, add in the butter. The sauce should still be hot so it will slowly melt the butter. Stir to incorporate into the sauce.
Step 4 Pour into container
Allow the white chocolate sauce to cool slightly and then pour it into an airtight container, such as a mason jar. I suggest using a funnel to help pour it into your cotainer.
Step 5 Enjoy
Use your fresh white chocolate sauce to make a white chocolate mocha, pour it over homemade pancakes, or serve with ice cream!
To make chocolate with sauce with cocoa powder, you simply mix sugar, cocoa powder and heavy cream, and stir and heat until combined. Butter is then added for richness, along with a dash of vanilla and pinch of salt to bring the fudge-y flavour together.
Many hot fudge recipes call for melted chocolate and corn syrup.
I find the cocoa powder-based version has a thicker texture and better flavour.
As it cools, it becomes almost chewy. And you don’t have to worry about tempering chocolate or having it seize. Easy peasy.
Also, you wanna talk about making a killer ice cream cake? Just spread a layer of softened ice cream in the bottom of a springform pan. Freeze. Make cocoa hot fudge sauce, cool slightly, and spread on frozen ice cream layer. Top with crushed chocolate wafers and another layer of softened ice cream, in a complementing flavour. Freeze again.
20-Minute Homemade Chocolate Sauce
Danielle Centoni is a Portland-based, James Beard Journalism Award-winning food writer and cookbook author whose idea of a perfect day always includes butter, sugar, flour, and an oven.×
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 1g||2%|
|Total Sugars 19g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This popular chocolate sauce takes only 20 minutes of cooking time. It's a simple recipe made with just a few common ingredients—cocoa, flour, milk, salt, sugar, and vanilla extract. After you sample this smooth, rich, and very chocolate-dense version, store-bought chocolate sauces simply won't taste the same.
The recipe makes about 2 1/2 cups of chocolate sauce and keeps well for two weeks. That gives you plenty of time to enjoy it in many delicious ways. Warm the chocolate sauce to make a hot fudge sundae or serve it cold or at room temperature. Drizzle the sauce over ice cream or use it to dress up a chocolate chip pie or pound cake. It's also a great topping for chocolate chip pancakes.
Easy Sugar Free Chocolate Syrup Recipe – Low Carb
Lately, I&rsquove been craving a lot of chocolate. In particular, chocolate milk. Then it dawned on me that I&rsquove never made my own homemade chocolate syrup.
When I first went sugar free, I used to buy sugar free chocolate syrup. The one brand that I used to use was the Walden Farms zero carb chocolate syrup.
However, I stopped buying commercially prepared products that contain artificial ingredients. Unfortunately, Walden Farms uses sucralose in their syrup which doesn&rsquot appeal to me because I made the decision to only use natural products a few years ago.
You only need a few ingredients for this easy sugar free chocolate syrup recipe. And, I&rsquom sure it turns out to be much cheaper to make it at home.
It&rsquos really just a mix of cocoa sweetened water. You could thicken it up if you want to with xanthan or guar gum, but I don&rsquot think thickeners add much.
Cooking the mixture does thicken it a bit without having to add any low carb thickener. I try to make things as simple as possible and stay away from adding extra fiber or carbs when I can.
Some unsweetened cocoa powders have less carbs than others. So, you can check the labels before buying to make sure you choose one with the lowest carb count.
You should look for cocoa powder that has more fiber which reduces the effective net carbs. I like to buy the one with the lowest net carb count because every little bit helps. If you want to be conservative, you can always choose the one with the lowest total carb count.
You should be able to whip this chocolate syrup up within 10 or 15 minutes. One you gather all your ingredients it&rsquos just dumping it into a saucepan, whisking it up, and cooking it up a bit.
I find that a whisk helps blend the cocoa powder into the liquid best. I also like to use a mix of sweeteners.
To lower overall carbs, I often use concentrated stevia liquid and mix it with a powdered erythritol or inulin sweetener. The choice of sweeteners is really up to your own personal taste and preference.
You can use this sugar free chocolate syrup recipe just like any commercially prepared chocolate sauce. It blends well with low carb almond or coconut milk.
It&rsquos also great to pour over ice cream to make a chocolate sundae. I had some low carb strawberry ice cream in the freezer that I made several weeks ago and it went perfect over that.
I&rsquoll be sharing a special recipe either this week or next that used some of this homemade low carb chocolate syrup in it. Now that it&rsquos cold, I may need to come up with a recipe that uses this syrup to make sugar free hot chocolate.
It&rsquos so easy to make this low carb chocolate sauce. I&rsquoll have to keep a jar in the refrigerator all the time! And, it&rsquos perfect for making a low carb no bake banana split cake cheesecake.
Melt the chocolate. The chocolate does not need to actually cook at all, just melt completely. Use one of the following methods:
Microwave method: Place chocolate and heavy cream in a microwave safe bowl. Cook in microwave for a minute or so, making sure to stir every 20 seconds. Stop microwaving when mixture is smooth.
Direct stove-top method: Place chocolate and cream in saucepan over low heat. Stir constantly until mixture is smooth. (Note: Be very careful when using this method, as a moment of inattention can lead to the chocolate´s burning).
Hot water bath method: Place chocolate and cream in a metal bowl. Place the bowl in pan of very hot water in such a way that the water comes 1/3 to ½ way up the sides of the bowl. Stir ingredients gently until mixture is smooth.
Stir in the cinnamon, coffee liqueur, and sugar. Pour into a serving dish and enjoy.
Any leftover sauce can be stored in a tightly-covered glass jar in the refrigerator for a week or so. Reheat before using.