Easy One-Bowl Chocolate Sauce

My one-bowl silky smooth chocolate sauce recipe is rich and glossy. It glides over desserts and set’s soft like ganache but gives you an almost mirror like finish. Once you try this recipe, you’ll never buy store bought again. The flavor just doesn’t compare and you’re getting the real deal with this recipe!

Hey team, Nick here! I have used this sauce recipe for over a decade, and I swear by it. It uses five simple ingredients, it’s all made in one-bowl, and it can literally be poured on anything. It’s kind of like ganache but thinner which means it’s perfect for drip cakes.

Related → This sauce goes really well on top of my Chocolate Bundt Cake which is a reader favorite! It’s lush, moist and oh so chocolatey.

I love pouring it over my Chocolate Swiss Roll cake. It gives it a nice glossy sheen. I’ve used it to cover my Ferrero Rocher Cake too. It’s kind of like ganache but thinner which means it’s perfect for covering things. Yes, you can also just pour it straight into your mouth. I’ve tested that more times than I can count 😂.

The best way to make chocolate sauce

It’s on a double boiler. You can make it in the microwave but I find it comes out much smoother if you heat melt it gently on a double boiler. Here’s how to make it both ways.

Making it in a double boiler (my favorite method)

• Fill a large pot about 1/3 of the way with water and bring to a gentle boil. I like putting mine on medium heat.
• Add a heat proof bowl on top making sure the bottom of the bowl isn’t touching the water.

• Add the ingredients in the bowl and begin stirring with a spatula.
• It’ll take about 5 minutes to all melt. The end result will be a smooth, silky glossy chocolate sauce.

Tip: At this point, the chocolate sauce is fairly warm. So I let it cool for a good 30 minutes before pouring it on any of my desserts otherwise it’ll just melt everything. Especially if you’re pouring it on a frosted cake.

Making it in the microwave

• Pop everything into a heat proof bowl and microwave for 20 seconds at a time, stirring each time until smooth.

Tip: The goal here is to go slow. Some microwaves are strong than other so don’t microwave for longer than 20 seconds and stir everything well each time.

Why I use glucose syrup in my chocolate sauce

So if there’s one ingredient, I want to highlight its the glucose syrup. It helps keep the sauce smooth and glossy, it also lessens the chances of the sauces crystalizing and going grainy.

Glucose syrup and Corn syrup aren’t the same thing but in this recipe they work the same way so you can use one or the other.

Easy One-Bowl Chocolate Sauce

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

4.4 from 17 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

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Ingredients

Chocolate Sauce

• ▢ 400 g dark cooking chocolate, see notes
• ▢ 60 g unsalted butter
• ▢ 20 g brown sugar, see notes
• ▢ 20 g glucose syrup, see notes
• ▢ 250 g heavy cream, see notes

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Learn How To Make it! [VIDEO]

https://youtu.be/YhvFrf4_v-A

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Instructions

Chocolate Sauce (Microwave Method)

• Add the dark chocolate, butter, brown sugar, glucose syrup 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, glucose syrup 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.

Glucose syrup – also known as corn syrup is what’s going to help make your sauce glossy and stop it from crystalizing and lessen the chances of it splitting.

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 uses weight measurements for the most accurate results. Cup measurements can vary depending on where you are, which affects the precision needed for a recipe like this. 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

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