This is the easiest and quickest chocolate sauce you’ll ever make, which also happens to be the most delicious! No messing with cocoa, corn syrup or sugar, just 2 ingredients are all you need!
I’ve been making this chocolate sauce, which is a quick and rough recipe for chocolate ganache, for years! There are lots of recipes you can use to make a chocolate sauce, but honestly, why complicate things when you’re just using it to pour over cake or ice cream?
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What Makes the Best Chocolate Sauce?
I could make a strong case for why this recipe is better than so many others, but in a nutshell, the key is in the type of chocolate that is used. Make it with a waxy, low quality product like H——‘s, and you’re going to end up with something awful (I can’t even imagine how it would turn out, or even IF it would turn out). However, use a good quality chocolate with a high content of cocoa butter/cocoa solids, and you’re golden!
How Can I UseThis Chocolate Sauce?
This chocolate sauce is served warm so it’s perfect for pouring over ice cream, desserts, banana splits,cheesecakes, this hazelnut chocolate cake, etc. (Want a magic shell type chocolate topping for ice cream?)
Pour it over a cake instead of frosting it! This is one of my favorite ways to decorate cakes!
Use it as a dip or fondue for fruit, cookies,marshmallows, and pieces of sponge cake.
Keep it on hand for a quick and easy hot chocolate base! Just a spoonful or two into hot milk makes a decadent hot chocolate beverage!
recipe for a rough ganache (honestly don’t know where I learned this so credit goes to Escoffier’s apprentice) Makes 8 oz (1 cup of sauce) Serves 6
heavy whipping cream (try to use organic, without any added ingredients)
good quality chocolate, chopped (I prefer dark, but use what you like) such asCallebaut,Valrhona,or even Trader Joe’s Belgian chocolate (Pound Plus bar, chocolate chips or the small bars).
Put the cream into a small pot over medium low heat.
Add the chocolate pieces, callets, chips or whatever you’re using (just don’t add huge chunks or it won’t melt quickly enough).
Stir quickly (using a wooden spoon) touching the bottom of the pan to ensure the chocolate doesn’t stick.
Within a minute or two, you’ll start to get a smooth, thick consistency forming. Turn off the heat at this point and continue stirring until completely smooth and glossy.
You can add more hot cream if you want a less thick sauce, but I prefer it with the original 1:1 ratio. See how rich, thick and glossy it is? Perfection! Two ingredients and three minutes, it’s fabulous!
Use as desired. May I suggest this hazelnut chocolate cake as a trial for your first chocolate sauce?
Keep leftover chocolate sauce refrigerated for up to one week.
I also use this ganache on my pumpkin cheesecake chocolate mousse cake!
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Easy Chocolate Sauce - Only 2 Ingredients and 3 Minutes!
Yield: 6
Prep Time: 1 minute
Cook Time: 2 minutes
Total Time: 2 minutes
A simple chocolate sauce that can be used in many ways!
Ingredients
1 cup (237 ml) heavy whipping cream
1 cup (237 g) good quality chocolate, chopped, or chips, callets, etc.
Instructions
Put the cream into a small pot over medium low heat.
Add the chocolate pieces, callets, chips or whatever you’re using (just don’t add huge chunks or it won’t melt quickly enough).
Stir quickly touching the bottom of the pan to ensure the chocolate doesn’t stick.
Within a minute or two, you’ll start to get a smooth, thick consistency forming. Turn off the heat at this point and continue stirring until completely smooth and glossy.
You can add more hot cream if you want a less thick sauce, but I prefer it with the original 1:1 ratio. See how rich, thick and glossy it is? Perfection!
Use as desired. Keep leftover sauce refrigerated for up to one week.
Notes
Use on ice cream, desserts, cheesecake, banana splits.
Dip fruit, marshmallow, cookies or cake into it like fondue.
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It is easy to make cocoa powder into chocolate by adding fat and sweetener with gentle heat. With chocolate, you will experiment. There is no set recipe or ratio of ingredients for chocolate.
For a glossy sauce that won't harden, substances like water, cream, or milk can work. But beware, chocolate and water aren't the best of friends! Adding water directly to melted chocolate can make it seize, turning it into a grainy, stiff mess.
Heat the milk either in a saucepan or in the microwave.Break the chocolate into pieces and stir in until melted. Be extra vigilant with your stirring if using a hob, the mixture is prone to catching on the bottom of the pan. Serve and eat immediately, preferably with ice cream, or MAWMAW's 5 minute chocolate cake.
To dissolve cocoa powder in water, you can use a whisk or a fork to mix the cocoa powder and water together until it is smooth. Or you can use a blender to mix it together.
By the way, this is why high-fat, low-moisture desserts like cookies often call for cocoa powder instead of melted chocolate: cocoa delivers a bigger and more balanced chocolate bite without messing up the cookie's fat content.
Adding a tablespoon of coconut oil or vegetable oil while microwaving helps the chocolate melt more smoothly and makes it the perfect consistency for dipping! The caveat here is that once cool, the chocolate won't set up quite as hard as it did to begin with due to the added fat content.
Chocolate syrup is made using cocoa powder and has a thinner, stickier consistency than classic chocolate sauce. This makes it perfect for adding chocolate flavour to your hot drinks – why not turn your usual morning coffee into a delicious mocha?
Avoid water contact: Water is the enemy of melting chocolate. Even a small amount can cause chocolate to seize up and become grainy and thick. Ensure your utensils are completely dry, and avoid using a lid when melting chocolate, as it can cause condensation to drip into the chocolate.
This may seem counterintuitive, but the way to fix seized chocolate is to add 1 teaspoon of boiling water at a time, then mix vigorously until it becomes smooth once again. This is ideal when planning to use the chocolate for a drizzle or a sauce since the chocolate will be somewhat diluted.
Chocolate seizes when it comes into contact with even a small amount of liquid or moisture during the melting process. This is because the water causes the sugar in the chocolate to dissolve and then form a syrup, which binds the cocoa particles together, creating a grainy, thick, and clumpy texture.
Cut up the butter into the same size as the chips so it easily melts. Melt your chocolate on the stove, and when you are done, and while it is still hot, add in the butter and stir it in until it fully melts.
Mole sauce is a rich and savoury traditional Mexican sauce made of hot chiles and rich chocolate. It's cooked slowly and flavoured with fresh herbs and spices. It goes well with chicken or with enchiladas.
Cocoa Powder: Hot chocolate starts with cocoa powder, which provides a chocolatey flavour. However, hot chocolate mix is distinct from plain cocoa powder, as it often contains added sugar, powdered milk, and sometimes additional flavourings like vanilla or spices.
The chocolate production process consists of fermentation, drying, roasting, grinding of cocoa beans, mixing of all ingredients (cocoa mass, sugar, cocoa butter, emulsifiers, aroma, and milk components if needed), conching, and tempering.
Your best bet for a substitute for melted chocolate is to melt down chips or chopped pieces of any similar chocolate style. Learn the best way to melt chocolate and try a homemade chocolate sauce recipe that tops anything you can buy in a squeeze bottle.
Substitute for unsweetened chocolate (1 oz.): 3 Tbsp. unsweetened cocoa powder plus 1 Tbsp. cooking oil or shortening, melted. Substitute for chocolate, sweet baking (4 oz.): ¼ cup unsweetened cocoa powder plus ⅓ cup sugar and 3 Tbsp.
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