Dessert

Chocolate Sauce

Name: Chocolate Sauce
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 8 servings
Ingredients: 4 oz unsalted butter; 3 oz unsweetened cocoa powder; 6 oz granulated sugar; 4 fl oz heavy cream; 1 tsp vanilla extract; ¼ tsp salt

A silky chocolate sauce that coats a spoon and pools luxuriously over ice cream or desserts. Made with cocoa powder, butter, and cream for deep chocolate flavor without grittiness.

260calper serving 3gprotein 28gcarbs 18gfat 5min prep 5min cook 8serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Chocolate Sauce — common questions

Can I make chocolate sauce ahead?

Yes, make it up to 2 weeks ahead and store in an airtight container in the refrigerator. Reheat gently over low heat, stirring constantly, or in 30-second microwave bursts until pourable.

What if my sauce is too thick?

Whisk in cream one tablespoon at a time until it reaches the right consistency; too much and you'll dilute the chocolate flavor. If it's too thin, simmer gently for 1 minute to reduce slightly.

Can I use Dutch-process cocoa instead of natural cocoa?

Yes, Dutch-process cocoa makes a smoother, darker sauce with less acidity; use the same amount and expect a richer, less sharp chocolate flavor.

Why did my sauce turn grainy?

Overheating can cause cocoa solids to separate; keep heat at medium and whisk constantly. If this happens, strain through a fine sieve and re-whisk with a tablespoon of warm cream.

Can I make it with water instead of cream?

No—water makes the cocoa separate and the sauce taste thin; cream emulsifies the cocoa and creates the signature silky texture that defines chocolate sauce.

How long does it last and how do I reheat it?

Keeps refrigerated for 2 weeks. Reheat by whisking over low heat, or microwave in 20-second bursts, stirring between each, until it reaches pouring temperature (about 110°F).