Chocolate Sauce
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When a dessert needs a little extra something, this homemade Chocolate Sauce recipe is what I reach for every time. It’s rich, glossy, and made with simple pantry ingredients I always have on hand. I’ve made this more times than I can count, and I’ll walk you through exactly how to do it right!
Sheila’s Recipe Snapshot for Chocolate Sauce with Cocoa Powder
This is an easy chocolate sauce that turns everyday desserts into something worth talking about.
If there’s one thing my Southern family and I believe in, it’s that dessert should never be boring.
This homemade chocolate sauce is my secret weapon when I need to make something simple feel special, because a warm drizzle of chocolate can fix just about anything! Ice cream, pound cake, brownies… you name it!
And making homemade chocolate sauce is unbelievably easy. No melting chocolate bars, no double boiler, and no guessing games.
It comes together in under 10 minutes and tastes like something you’d get at an old-fashioned ice cream parlor! You can serve it immediately — hello, hot fudge sauce! — or refrigerate it to use later.
I’ve served this alongside my Cherry Loaf Cake, drizzled it over a scoop of Strawberry Ice Cream, and even spooned it onto fresh strawberries for an easy dessert spread when company drops by! The possibilities are endless!
Ingredient Notes for Homemade Chocolate Sauce
- Unsweetened Cocoa Powder | The backbone of the sauce, giving it that rich, chocolatey depth without being overly sweet!
- Granulated Sugar | Adds classic sweetness and helps create a smooth texture.
- Light brown sugar | Brings a subtle molasses flavor and extra richness!
- Water | Helps dissolve the sugars and cocoa evenly!
- White Corn Syrup | Prevents crystallization of the sugars for a seriously smooth chocolate sauce.
- Salt | Just a pinch balances the sweetness!
- Unsalted butter | Adds richness and a velvety mouthfeel to the final sauce.
- Vanilla extract | Lends an extra depth of flavor to the dessert sauce.
Variations and Substitutions
- Dairy-free: Swap the butter for dairy-free butter or coconut oil!
- Mocha version: Add 1 teaspoon of instant espresso powder to deepen the chocolate flavor and create a mocha inspired chocolate sauce.
- Add a little heat: A pinch of cayenne or cinnamon gives the sauce a subtle kick which would be nice and cozy!
How to Make Easy Chocolate Sauce
This recipe couldn’t be simpler — just one saucepan and a whisk stand between you and chocolate bliss!
WHISK THE DRY INGREDIENTS. In a medium saucepan, whisk together the cocoa powder and the sugars.
ADD CORN SYRUP & WATER. Place the saucepan over medium heat and pour in the water and corn syrup. Cook and stir continuously until the sugar dissolves and the mixture becomes smooth. Reduce the heat and simmer for 5 minutes, stirring occasionally.
STIR IN REMAINING INGREDIENTS & ENJOY. Remove the saucepan from the heat and stir in the butter, salt, and vanilla extract until smooth. Serve warm or let cool before storing.
More Recipe Success Tips
Storage and Reheating Tips
- To store: Keep in a glass mason jar in the refrigerator for up to 2 weeks.
- To reheat: Microwave for 20 to 30 seconds, then stir until smooth. It will get thicker sitting in the fridge, so I recommend zapping it in the microwave before serving!
- To freeze: Freeze in a freezer-safe jar for up to 3 months. Thaw overnight in the fridge.
- To make ahead: Make it days in advance, it actually thickens and gets even better as it chills!
Frequently Asked Questions
Chocolate sauce is used as a dessert topping, while chocolate gravy is a Southern breakfast dish traditionally served over biscuits. Chocolate gravy usually contains flour and milk, giving it a pudding-like texture rather than a pourable consistency.
Chocolate sauce is a smooth, pourable dessert topping typically made with cocoa powder or melted chocolate, sugar, and liquid. It’s designed to be spooned or drizzled over desserts like ice cream, cakes, and fruit!
Not exactly. Chocolate syrup is usually thinner, sweeter, and often served cold, while chocolate sauce is thicker, richer, and commonly served warm or at room temperature. Homemade chocolate sauce also tends to have a deeper chocolate flavor than store-bought syrup.
Looking for More Dessert Recipes?
This easy Banana Split Cake and my White Chocolate Mousse are both family favorites. I have a yummy Toffee Bars Recipe, too!
What to Serve With Chocolate Sauce
Chocolate sauce goes with so many different desserts! Try it drizzled on Christmas Rum Cake, Oat Flour Pancakes, Peanut Butter Brownies, or even on Peppermint Ice Cream.
I also love setting it out with a dessert board with things like sliced cake, strawberries, marshmallows, and cookies, so everyone can drizzle to their heart’s content!
More Fan Favorites
- Mint Chocolate Chip Milkshake
- Raspberry Coulis
- White Chocolate Strawberries
- No Bake Pumpkin Cheesecake
- Impossible Pie
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Homemade Chocolate Sauce
Ingredients
- ½ cup unsweetened cocoa powder
- ¾ cup sugar
- ¾ cup light brown sugar
- ½ cup water
- ¼ cup white corn syrup
- ¼ teaspoon salt
- 3 tablespoons unsalted butter divided
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, whisk together the cocoa powder and the sugars.
- Place the saucepan over medium heat and pour in the water and corn syrup. Cook and stir continuously until the sugar dissolves and the mixture becomes smooth.
- Reduce the heat and simmer for 5 minutes, stirring occasionally.
- Remove the saucepan from the heat and stir in the butter, salt, and vanilla extract until smooth.
- Serve warm or let cool before storing.
Notes
- Whisk the cocoa and sugars before turning on the heat. Dry whisking the cocoa powder with both sugars helps break up any clumps before liquid is added, which is key for a smooth sauce.
- Stir constantly when first adding the liquids! Cocoa powder can scorch or seize if it sits too long on the bottom of the pan, especially over medium heat. Stirring continuously until everything dissolves prevents burning.
- Keep the simmer gentle, not rapid. Once the sauce starts bubbling, reduce the heat to maintain a low simmer. Boiling too aggressively can cause the sugars to overcook, resulting in a gritty or overly thick sauce!
- Trust the cooling process for thickness. The sauce will look thin when it comes off the stove, and that’s exactly how it should be. As it cools, the cocoa and sugars settle and thicken naturally, especially after refrigeration.
- Reheat slowly and stir well. When reheating from the fridge, warm the sauce in short intervals and stir between each one. This helps loosen the sauce evenly and restores its smooth, pourable consistency without overheating.
- To store: Keep in a glass mason jar in the refrigerator for up to 2 weeks.
- To reheat: Microwave for 20 to 30 seconds, then stir until smooth. It will get thicker sitting in the fridge, so I recommend zapping it in the microwave before serving!
- To freeze: Freeze in a freezer-safe jar for up to 3 months. Thaw overnight in the fridge.
- To make ahead: Make it days in advance, it actually thickens and gets even better as it chills!
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
