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

1. 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.
2. 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

1. 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.

If you loved this recipe, check these out!

• Chocolate Ganache

• White Chocolate Ganache

• Really Good Chocolate Bundt Cake

Gave this a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!

One-Bowl Smooth Chocolate Sauce Recipe

My One-Bowl Silky Smooth Chocolate Sauce recipe is rich, glossy, and perfectly balanced for drizzling, filling, or spreading on all your favorite desserts.

Serves 2 cups

4.3 from 16 votes

Author: Nick Makrides

Print Recipe Pin Recipe

Prep: 2 minutes mins

5 minutes mins

Total: 10 minutes mins

Course: Dessert

Cuisine: American

Calories: 1734kcal

---

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]

https://youtu.be/YhvFrf4_v-A

---

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, about 10 minutes, before pouring on top of some desserts. Goes nicely on top of ice-cream when it’s warm.

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.
• To thin the sauce – 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 smooth and pourable.

Notes

Storage – This Chocolate Sauce can be stored in an airtight container, in the fridge for up to 2 months.

Chocolate – make sure you use good quality dark chocolate. Something with at least 70% cocoa solids in it. I use the Nestle Bakers’ Choice Dark Choc Melts. A Lindt chocolate would also work but it’s much more expensive

Brown sugar – you can use dark or light in this recipe. Both will work. If you’re making a white chocolate sauce with this recipe using white chocolate, swap the brown sugar out for equal parts caster sugar or leave it out.

Heavy Cream – this is the type of cream you use for whipping and contains at least 30% fat content.

Nutrition – is an approximate and is based on per 250g / 1 cup.

A note on measurements – this recipe is offered in weight measurements. This is in an effort to offer the most accurate way to get the best results. Cup measurements simply aren’t accurate enough for a recipe that needs precise measurements and cup sizes differ depending on where you are in the world. Here is where you can learn more about how to measure ingredients using digital kitchen scales.

Nutrition

Calories : 1734kcal

Carbonhydrates: 112g

Protein: 16g

Fat: 154g

Saturated Fat: 95g

Polyunsaturated Fat: 5g

Monounsaturated Fat : 45g

Trans Fat : 1g

Cholesterol: 206mg

Sodium: 50mg

Potassium : 139mg

Fiber: 20g

Sugar : 80g

Vitamin A: 2587IU

Vitamin C: 1mg

Calcium: 98mg

Iron: 0.2mg

Nutrition Disclosure

Gave this recipe a go?Mention @thescranline or tag #thescranline!