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This is my easy homemade chocolate sauce recipe for ice cream or anything you love drowning in chocolate! It’s thicker than chocolate syrup but doesn’t need re-warming like chocolate fudge. It’s so rich and tastes amazing!
Have you ever thought about making your own chocolate sauce? Chocolate sauce and hot fudge are two different things (Hot fudge has a rich, thick, and chocolatey flavor similar to this chocolate sauce recipe, but it needs to be reheated every time you use it because it firms up).
This easy chocolate syrup, on the other hand, has the delicious flavor of hot fudge but without the extra steps of warming it up and letting it cool: it’s ready whenever you are. You can pour it over ice cream, or in milk for a hot chocolate or my favorite, an iced mocha coffee. You’re going to love the endless uses of this one easy recipe.
Chocolate Sauce with Cocoa Powder
- Cocoa powder: You’ll need half a cup of unsweetened cocoa powder – you can use regular or Dutch process.
- Water: if you want a creamier and thicker chocolate sauce, use milk or coffee creamer instead of water. The more fat in the liquid, the thicker the syrup.
- Sugar: granulated sugar sweetens the chocolate syrup.
- Vanilla: I’m using a half teaspoon of vanilla extract to give the syrup tons more flavor.
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Dorothy’s Testing Notes
- For a deep chocolate sauce, use Dutch process cocoa
- Store covered in the refrigerator for up to 2 weeks
- The sauce shouldn’t thicken in the refrigerator but if it does for some reason, just heat it to thin it out.
Homemade Chocolate Sauce Recipe
Ingredients
- ½ cup (40g) unsweetened cocoa powder
- 1 cup water
- 1 cup (200g) granulated sugar
- Pinch of salt
- ½ teaspoon vanilla
Instructions
- Place cocoa, water, sugar, and salt in a small saucepan. Whisk over medium-low heat until the mixture is thick and the cocoa has completely dissolved, about 3 minutes. Remove from heat and add vanilla.
- Pour into jar or covered container. Cool at room temperature, then cover and store in the refrigerator.
- Use on ice cream, in milk for hot chocolate or chocolate milk, or as a dip. Or eat with a spoon!
Notes
- This recipe originally called for 2/3 cup coffee creamer in place of the water and 1/2 cup agave or honey in place of the sugar. You can easily swap those ingredients.
- For a deep chocolate sauce, use dutch process cocoa
- Store in refrigerator for up to 2 weeks.
- If the sauce is too thick out of the refrigerator, heat in microwave to thin.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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How to make chocolate sauce
- It’s important to whisk the dry ingredients so there are no lumps in the cocoa.
- Once cooked, the cocoa and sugar will dissolve and you’ll be left with a pourable sauce.
FAQs
Hot fudge sauces are usually made with baking chocolate and/or chocolate chips and heavy cream. When the hot fudge is chilled, it hardens to a peanut butter texture, so it needs to be heated again to turn into liquid. This chocolate sauce recipe is always ready to be used and uses basic ingredients.
Cooking the sugar helps to thicken the sauce – although it stays thin even when refrigerated. Using milk instead of water will give a thicker sauce.
Store this chocolate sauce in the refrigerator for up to 2 weeks.
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