Chocolate sauce recipe

  • Recipes
  • Dish type
  • Dessert
  • Frozen desserts
  • Ice cream
  • Ice cream toppings

Serve warm over ice-cream or pancakes.

Maggie Pannell

87 people made this

IngredientsServes: 6

  • 100g plain chocolate, broken into pieces
  • 1 tablespoon or 15g unsalted butter
  • 3 tbsp golden syrup or runny honey

MethodPrep:5min ›Cook:5min ›Ready in:10min

  1. Put the chocolate in a small pan with the butter, syrup or honey and 2 tbsp water. Warm gently over a low heat until the chocolate has melted.
  2. Remove pan from the heat and serve warm.

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Reviews & ratingsAverage global rating:(4)

Reviews in English (4)

you should have said why not to heat more than yo said or why you gentle over low heat because now, my chocolate sauce is like cake. :/But it still tastes good-19 Jul 2011

I made this in a bowl over a pan of simmering water (don't let the bottom of the bowl touch the water), so the chocolate wouldn't catch and burn in the pan. The sauce came together quickly and easily! It was delicious, but very rich. Next time I will use half milk and half plain chocolate. I reheated the remainder in the microwave the next day and this worked well. Will definitely make again.-25 Jun 2014

Delicious and easy to make.-01 Nov 2013

Espresso Chocolate Sauce Recipe

This Espresso Chocolate Sauce Recipe will add a touch of magic to any dessert! The intensity of the flavors will make any chocolate and coffee lover swoon. This rich, smooth sauce is divine whether it’s warm or hot. It can glaze a cake, be drizzled over ice cream, or eaten with a spoon!

🥘 Ingredients Needed

  • cocoa powder - gives your chocolate syrup a rich, chocolatey taste.
  • white and brown sugar - two different kinds of sugar bring different kinds of sweetness.
  • salt - helps balance out all of the sweetness.
  • coffee- gives your chocolate sauce a deeper and more complex flavor.
  • maple syrup - for a little bit of extra sweetness.
  • semisweet morsels - ensures that the sauce has some thickness to it.

Bittersweet Chocolate Sauce

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More bitter than sweet, this intense chocolate sauce is the perfect pairing for your next ice cream sundae or atop a scoop of homemade chocolate ice cream.

Game plan: To reheat the sauce, cover it and microwave for 1 minute. Remove from the microwave and stir until completely melted.

This recipe was featured as part of our Super Bowl for a Crowd menu, our Chocolate Desserts photo gallery, and our Family-Friendly Party Done Right photo gallery.

Chocolate Splenda Sauce Recipe

Good substitute for those who are watching their sugar or fat intake, and delicious over fresh fruit or angel food cake (if you're feeling naughty!). This isn't too sweet but full of chocolate flavour. Makes 2 cups, 16 servings.

  • chocolatey
  • creamy
  • dark
  • rich
  • sweet
  • sauce
  • hotfudge
  • icecream
  • cake
  • fruit
  • splenda
  • sugarfree
  • lowcarb
  • stovetop
  • chocolatey
  • creamy
  • dark
  • rich
  • sweet
  • sauce
  • hotfudge
  • icecream
  • cake
  • fruit
  • splenda
  • sugarfree
  • lowcarb
  • stovetop

Schedule your weekly meals and get auto-generated shopping lists.

  • 1 cup unsweetened cocoa powder
  • 1 cup Splenda
  • 1 tsp salt
  • 1 tsp cornstarch
  • 5 ounces evaporated skim milk
  • 3/4 cup water
  • 2 tbsp vanilla


  • 1 cup unsweetened cocoa powdershopping list
  • 1 cup Splenda shopping list
  • 1 tsp saltshopping list
  • 1 tsp cornstarchshopping list
  • 5 ounces evaporated skim milkshopping list
  • 3/4 cup watershopping list
  • 2 tbsp vanillashopping list

How to make it

  • Mix together the Splenda, cocoa, salt and cornstarch in a small pot.
  • Add milk and water and whisk together.
  • Bring to a boil and boil for 5 minutes, until the sauce begins to thicken, stirring constantly.
  • Remove from heat, stir in vanilla and cool.
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i live out of US and don"t know Splenda. is there something else I could use?

The Cook

The Rating

Sounds yummy and guilt free! I feel like a better person already! Thanks for sharing this one!


I made this, it's very chocolate-y and good but. am wondering about the salt amount, as I find the sauce (more like pudding, actually!) quite salty. When comparing to a few other on-line recipes, 1 tsp seems to be a lot - is that accurate or a ty. more

1 cup (240 ml) heavy whipping cream

1/3 cup (66 grams) granulated white sugar

1/3 cup (80 ml) light corn syrup

1 1/2 teaspoons pure vanilla extract

1 tablespoon strong liquor, such as rum, or liqueurs such as Grand Marnier or brandy (optional)

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There are very few times when we don't crave a rich, fudgy chocolate dessert. Whether it's in the form of a basic sheet cake or a more decadent creation, such as the German Chocolate Bundt Cake, pictured here, chocolate toppings make everything instantly more delicious. Here, we're sharing our silkiest, most satisfying recipes for chocolate frosting and chocolate sauces that you can use to frost or pour on any flavor of cake, cupcakes, ice cream, or just eat straight up with a spoon (we promise not to judge).

Some of our favorite recipes start with chocolate ganache, which is a two-ingredient powerhouse made using chocolate and heavy cream. The cream is gently heated and then poured over the chocolate to melt it. Slowly whisk the two ingredients together and then let it all chill until the ganache solidifies. One way to use ganache is as an ultra-chocolatey frosting by spreading a generous layer over your favorite baked good. We'll also introduce you to new techniques for making frosting, such as whipping it up in a blender rather than using a stand or hand mixer. The result is light and airy frosting that is sweet as can be over a sheet cake or cupcakes.

And these chocolate toppings aren't just for cake. We also have shiny chocolate glazes that you can pour over vanilla ice cream sundaes. Another incredibly delicious idea? Dip a soft-serve cone and watch as the glaze hardens, creating the ultimate coating that cracks beautifully when you take your first bite—it's the perfect summertime dessert.

Dress up any plain (or not so plain!) dessert with these chocolate frosting, glaze, and sauce recipes.

Hot Chocolate Sauce

  • Quick Glance
  • (1)
  • 10 M
  • 10 M
  • Makes about 1 1/2 cups

Ingredients US Metric

  • 6 squares (6 ounces) unsweetened chocolate, broken into pieces
  • 1 cup heavy cream, warmed
  • 1/4 cup granulated sugar


Melt the chocolate in a bowl set above a saucepan of simmering water — don’t let the water touch the bowl. Alternatively, melt it in the microwave on medium in short 30-second bursts, stirring in between, until melted, about 2 minutes total.

Stir the hot cream and the sugar into the chocolate and mix well.

Serve hot, warm, or at room temperature.

Recipe Testers' Reviews

Carrie S.

I’m on autopilot when it comes to chocolate sauce. When I was a kid, chocolate sauce came out of a Hershey’s can (and, eventually, a bottle), so in my adulthood, whenever I thought of chocolate sauce for sundaes, I thought of Hershey’s. Until I saw this recipe, I never thought about making it myself. But it’s easy to follow in terms of only having three ingredients and not taking a lot of time to make. The tricky part is choosing a type of chocolate—at my local grocery store, I found three different types of unsweetened chocolate and I knew that each one would result in a sauce with a different chocolate flavor. That said, this recipe is a good starting point. I followed the recipe and added extra sugar to amp up sweetness.

TIPS: I used 6 ounces of Ghiradelli’s 100% Cacao Unsweetened bar. I only needed 3-30 second zaps in the microwave at 50% power to melt it. I suggest checking every 10 to 15 seconds to prevent scorching.

If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


No one from the website answered the obvious question: is it six ounces of unsweetened chocolate? Six squares could come from a 3.5 or 4 ounce bar of, say, Lindt chocolate. Six one ounce squares? Thanks for clarifying.

Irene, thanks for writing. If you look at our Testers Choice comment from Carrie, you’ll see she used 6 ounces of chocolate.

Beignets with Chocolate Sauce

1 (1⁄4-ounce) package active dry yeast

1-1⁄4 teaspoons kosher salt

6-1⁄2 cups all-purpose flour, divided

In the bowl of a stand mixer, or in a large bowl, combine water, 1⁄4 cup sugar, and yeast and let set for 10 minutes.

In a separate bowl, whisk the eggs, salt, milk, and remaining sugar together. Add the egg mixture to the yeast starter and stir. Add 3 cups of flour and combine thoroughly. Cut in the shortening and continue to mix. Add remaining flour and mix to form a large dough ball.

On a floured work surface, knead the dough until smooth, about 10 minutes. Place dough into a large bowl, cover, and place in a warm place to rise, about 2 hours.

Preheat oil to 375 degrees.

Roll out the dough to a 1⁄4-inch-thick rectangle and cut into 2-inch squares. Fry pieces to a golden brown, turning continuously. Remove and drain on paper towels. Sprinkle with powdered sugar and drizzle with Chocolate Sauce, or serve sauce on the side for dipping.

2 cups semisweet chocolate chips

In a saucepan, stir together sugar and milk and bring to a simmer. Add chocolate chips, remove from heat, and stir until chocolate is melted and incorporated. Add vanilla and salt and stir until smooth. Serve warm or cold.