Warm Chocolate Sauce (Printable version)
Velvety chocolate drizzle, perfect for enhancing ice cream, cakes, and fresh fruit.
# What you need:
→ Chocolate Base
01 - 4 ounces good-quality dark chocolate (60–70% cocoa), chopped
02 - 2 tablespoons unsweetened cocoa powder
→ Dairy
03 - 3/4 cup heavy cream
→ Sweetener
04 - 2 tablespoons granulated sugar
→ Flavor
05 - 1 teaspoon pure vanilla extract
06 - Pinch of salt
# How To:
01 - In a small saucepan over medium heat, combine heavy cream, sugar, cocoa powder, and salt. Whisk constantly until smooth and just beginning to simmer.
02 - Remove saucepan from heat, add chopped chocolate, and let sit for 1 minute. Whisk until chocolate fully melts and sauce becomes glossy and smooth.
03 - Stir in vanilla extract until evenly blended.
04 - Serve sauce warm over desserts. Rewarm gently if necessary before serving.
# Expert Advice:
01 -
- It takes less time than ordering takeout and tastes like something from a fancy dessert menu.
- You can make it with pantry staples and it turns even store-bought ice cream into an occasion.
- The texture stays silky whether you serve it warm or let it cool and thicken in the fridge.
02 -
- Do not let the cream boil hard or it can scorch and give the sauce a burnt taste.
- Chopping the chocolate into small pieces helps it melt evenly without seizing up into clumps.
- Whisking right after you add the chocolate can cool it too fast, so give it that minute to soften first.
03 -
- Use a whisk instead of a spoon so the cocoa powder does not clump in the cream.
- If the sauce feels too thick after it cools, thin it with a tablespoon of warm cream or milk and whisk until smooth.
- Taste it before serving and add a tiny pinch more salt if the chocolate flavor needs a lift.