Chocolate Sauce
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Learn how to make a smooth, rich chocolate sauce that’s perfect for drizzling, dipping, or dressing up almost any sweet treat.
This classic chocolate sauce is the kind of recipe everyone should have in their back pocket. It takes just minutes to make and is endlessly versatile. Drizzle it over ice cream or profiteroles, spoon it onto pound cake or cheesecake, or pair it with poached pears for an easy, elegant dessert. It’s even great as a dip for fruit or to drizzle over pancakes or waffles. Honestly, it makes just about any sweet taste better.
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Easy Chocolate Sauce
Ingredients
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon light corn syrup
- 4 oz semisweet or bittersweet chocolate, finely chopped
- ½ teaspoon vanilla extract
- Generous pinch of salt
- 1 tablespoon coffee liqueur (optional; see note)
Instructions
- In a small saucepan, combine the cream, butter, and corn syrup. Bring just to a simmer over medium heat.
- Remove from the heat and add the chocolate. Let sit for 2 minutes, then whisk until smooth and glossy.
- Whisk in the vanilla, salt, and coffee liqueur (if using). Serve warm.
Notes
- The coffee liqueur adds subtle richness and enhances the chocolate flavor. If you don’t have it, use 1 teaspoon instant espresso powder (dissolved in the hot cream) or a tablespoon of strong brewed coffee for a similar depth. Other liqueurs work nicely, too—try Grand Marnier for a hint of orange, Amaretto for almond flavor, or Frangelico for a touch of hazelnut.
- Make-Ahead and Reheating Instructions: You can make the chocolate sauce up to a week ahead and store it in an airtight container in the refrigerator. It will firm up as it chills, so when you’re ready to serve, warm it gently over low heat or in short bursts in the microwave, stirring often, until smooth and pourable again. If it seems too thick, whisk in a splash of cream or milk to loosen the consistency.
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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