Chocolate Sauce Recipe
Table of Contents
Here it is! My easy, one-bowl Chocolate Sauce Recipe! This sauce is so incredibly quick and easy to make and uses minimal ingredients!
My favorite thing about this Chocolate Sauce Recipe
This one-bowl chocolate sauce recipe is how incredibly delicious it is! It’s so delicious. It’s a little on the sweet side, but the use of dark chocolate helps cut a little of that sweetness out. But can we get to how versatile this recipe is? It can be used in so many ways!
- Topping desserts like ice creams
- 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!
What does the One-Bowl Chocolate Sauce Recipe 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!
Ingredients to make this Chocolate Sauce Recipe
Good quality Dark Chocolate – make sure you’re using dark chocolate here. 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 half the amount of 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 the One-Bowl Chocolate Sauce Recipe
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.
Other Recipes You Might Like!
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I hope you guys enjoyed this simple but delicious recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media. I’ll see you all on the following recipe. Happy baking!
N x
Chocolate Sauce Recipe
Serves 2
Ingredients
Chocolate Sauce
- 2 cups (340g) dark chocolate (70% cocoa)
- 1/4 cup (60g) unsalted butter
- 1 tbsp brown sugar
- 1 cup (250ml) whipping cream
Instructions
Chocolate Sauce (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. 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 ingredients 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
4 comments
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