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.
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
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.
Video
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 | Carbohydrates: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
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