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Dorothy Thomas

Chocolate Sauce Recipe

A rich, velvety chocolate sauce perfect for drizzling over ice cream, pancakes, or desserts. Easy to make with pantry staples and ready in minutes!
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Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings: 12 2
Course: Dessert, Topping
Cuisine: International
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

  •  (50g) ½ cup Cocoa powder (unsweetened) Use high-quality cocoa for best flavor
  • (200g) 1 cup Granulated sugar Adjust to taste
  •  (120ml) ½ cup Water
  • (60ml) ¼ cup Heavy cream (or milk) For creamier texture
  • ¼ tsp Salt Enhances flavor
  • 1 tsp Vanilla extract Optional but recommended
  • (30g) 2 tbsp Butter (unsalted) Adds shine and richness

Equipment

  • Small saucepan
  • Whisk
  • Measuring cups/spoons
  • Glass jar or airtight container (for storage)

Method
 

  1. Combine dry ingredients: In a saucepan, whisk together cocoa powder, sugar, and salt.
  2. Add liquids: Pour in water and heavy cream, whisking until smooth.
  3. Cook: Heat over medium-low, stirring constantly, until mixture thickens (~5 minutes). Do not boil.
  4. Finish: Remove from heat. Stir in butter and vanilla until melted and glossy.
  5. Cool & store: Let cool slightly. Transfer to a jar and refrigerate for up to 2 weeks.

Notes

  • Vegan option: Use coconut oil instead of butter and almond milk instead of cream.
  • Spice it up: Add a pinch of cinnamon or cayenne for depth.
  • Usage: Great for sundaes, brownies, or as a fruit dip!