One-Bowl Smooth Chocolate Sauce Recipe
This one-bowl Chocolate Sauce recipe is possibly the easiest recipe on this website! It’s made in one bowl, uses only 4 ingredients, and can be used to drizzle on anything! Once you give this silky smooth and glossy chocolate sauce recipe a go, you’ll never use store bought again, it simply doesn’t compare to my recipe!
What is Chocolate Sauce?
My favorite thing about this one-bowl Chocolate Sauce recipe is how incredibly delicious it is! It’s incredibly silky, smooth and can be used in so many different ways. In essence, it’s a pourable chocolate sauce that can be used in so many ways!
- Topping desserts like ice creams, cheesecakes and cupcakes.
- Drizzling on top of cakes – it’s the best sauce to use for drip cakes!
- Fillings – in its cold set state this sauce is like a ganache and can be used for filling cakes and cupcakes. Although if you’re looking for a chocolate ganache recipe then try my Chocolate Ganache or White Chocolate Ganache Recipe out!
- Mix it into milk and make chocolate milk!
- Dip fruit into it for a delicious experience
- Gift it! A jar of this chocolate sauce recipe makes an incredible gift idea!
While you’re here, if you’re looking for other great sauce recipes to dress up your desserts, check out my Raspberry Sauce it takes 5 minutes to make! Or my Salted Caramel Sauce which is so incredibly tasty! That cake you see below is my Chocolate Bundt Cake, it’s incredibly moist and pairs perfectly with this sauce!
Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.
Ingredients You Need To Make Chocolate Sauce
No glucose syrup in this recipe, just good quality ingredients!
Dark Chocolate – make sure you’re using dark chocolate here. This recipe needs Cooking chocolate which can be found in the baking isle of your supermarket. I use the Nestle Bakers’ Choice Dark Choc Melts. Can you use milk or white chocolate? Yeah, you can. But it’ll be sweeter. Keep in mind also, the addition of brown sugar will make an attempt at white chocolate sauce slightly golden. So replace the brown sugar with caster sugar.
Unsalted butter – you could use salted butter here to help cut the sweetness, but I tend to use unsalted.
Brown sugar – adds richness to the sauce and a deeper flavor. Can use caster sugar instead if you like. Just cut the amount in half.
Heavy / Whipping Cream – this is the cream you use to whip cream and will help the sauce thicken, but weirdly enough also helps thin it out and keep it soft. Make sure your cream has at least 30% fat content.
How to make Chocolate Sauce!
Whether using the double boiler method or a microwave the result is the same. Silky smooth Chocolate Sauce that is made in one bowl and delicious!
Microwave Method
- Add all the ingredients to a large, microwave-safe bowl and microwave on high, for 20 seconds at a time, mixing well between each interval until smooth.
- To thin out your sauce for things like drizzling on cupcakes and cakes, simply microwave for 10 seconds at a time, stirring between each interval until it’s thin enough to drizzle.
Double Boiler Method
- To make the chocolate sauce over a double boiler, simply add the ingredients to a large heatproof bowl. Place the bowl on top of a pot of gently simmering water making sure the bottom of the bowl is not touching the water. Stir until melted. Take off the heat and allow it to cool completely.
Troubleshooting: How to avoid disaster!
My chocolate sauce is really easy to make. Especialy in a microwave. You just want to be patient when melting all the ingredients together and only do it 20 secnds at a time, stirng each time.
- Split – either the mixture was cooked on too high a heat, or the incorrect cream was used. Theres a way to fix this. Place on a double boiler and use a whisk to mix until the mixture is smooth again.
- Grainy – sugar was not melted enough or sauce was overcooked. Start again!
- Chocolate seized and won’t melt – either the chocolate is past its used by date or you burned it! There’s no fixing this!
- Measure using kitchen scales – to get the most consistent results! Cup measurements just aren’t as accurate as a global form of measuring ingredients. For example, Australian cup measurements have a different volume amount than US cup measurements.
Frequently Asked Questions
How to store Chocolate Sauce
To store chocolate sauce, add to an airtight container and store in the fridge for two months. Thaw by placing in the microwave for 10 seconds at a time, stirring each time until you reach a sauce-like consistency.
What does this sauce taste like?
Smooth, rich, and velvety chocolate! It’s rich and simply superb! I mean, this beats store-bought stuff by an absolute mile. And it’s easier to make and use. The fact that it’s ready in minutes is a huge bonus too!
Can this recipe be doubled?
Yep! Simply double the ingredients and use the same method!
Is this sauce freezable?
Yep. Store it in an airtight container and freeze for months! Simply thaw at room temperature for an hour and then microwave for 10 seconds at a time, stirring each time until back to a sauce consistency.
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One-Bowl Smooth Chocolate Sauce Recipe
Serves 2 cups
Ingredients
Chocolate Sauce
- 400 g dark cooking chocolate, see notes
- 60 g unsalted butter
- 20 g brown sugar, see notes
- 250 g heavy cream, see notes
Learn How To Make it! [VIDEO]
Instructions
Chocolate Sauce (Microwave Method)
- Add the dark chocolate, butter, brown sugar and heavy cream to a large, microwave-safe bowl and microwave on high, for 20 seconds at a time, mixing well between each interval until smooth. Allow to cool slightly before pouring on top of some desserts. Goes nicely on top of ice-cream when it’s warm.
- To thin out your sauce for things like drizzling on cupcake and cakes, simply microwave for 10 seconds at a time, stirring between each interval until it’s thin enough to drizzle.
Chocolate Sauce (Double Boiler Method)
- To make the chocolate sauce over a double boiler, simply add the dark chocolate, butter, brown sugar and heavy cream to a large heatproof bowl. Place the bowl on top of a pot of gently simmering water making the sure the bottom of the bowl is not touching the water. Stir until melted. Take off the heat and allow to cool completely.
Notes
Nutrition
14 comments
What about us that dont have a microwave ?
Hi Maz! This can be made over a double boiler 🙂 N x
Hi Nick! I just have two questions.
In the video you say that this sauce can be stored in the fridge up to 2 weeks, but in your website you say up to 1 month. Which one is it?
The second question is more of a confirmation. We should always store this sauce in the fridge, correct?
Thank you!
To be honest, I’ve stored this in the fridge for months and it’s been great. Fridge is best. Just microwave for 10 seconds and shake each time.
Why am I making 2 1/2 times the Cream Cheese Icing for the Halloween Ghost cake??? It’s enough to coat 5000 cakes & in this weather is runny not fluffy – have put in fridge in hopes of saving it!!
Hi Linda, the cream cheese frosting amount in that recipe is correct. It’s used to fill, crumb coat and then frost the cake. You may use less if you wish, but I’m very liberal with my frosting amounts. Hope that answers it! N x
Hi Nick,
Is this sauce suitable for dipping cake pops if not can you offer a recipe?
I can’t seem to get a nice runny consistency.
Thanks
Kay
Should be!
Hello Nick , Why is the amount of chocolate and butter written twice ?(340g) (340g) and (60g) (60g) Thanks
Hi Natalie, sorry about that, will fix that now! N x
Does this sauce harden or tighten up when it cools. Can I use it to dip Boston Crème Pie cupcakes in? Or will it stay soft and run?
Hi Amber if you’re asking if it sets, yep, it does set eventually.
can i use white chocolate instead of dark chocolate and how much white chocolate should i use, to Glaze eclairs
Hi Hend! Hmm…. I’ve never tried it but if I was trying to make a white chocolate sauce I’d make a white chocolate ganache with a little extra cream. I have a great recipe on the site!