Chocolate Sauce Recipe
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Ohhhh hiiiiii. I have a chocolate sauce recipe for you. It takes five minutes to make and has five ingredients if you count the pinch of salt. It’s the perfect consistency. The perfect amount sweet. The perfect amount chocolatey.
It keeps well in the fridge for a week or more. And it’s really hard to screw up.
Hi hi. Let’s do this.
This chocolate sauce thickens up nicely when left to sit for a bit. We prefer using it just slightly warm or at room temperature.
Chocolate sauce for vanilla ice cream, okay fine
Not that I think anyone needs a particular reason to have an easy chocolate sauce recipe in their life, but we have a reason anyway. Cope is a creature of habit — mostly in pleasant ways — and on birthdays and Father’s Days likes to wrap up a dinner of chicken piccata, bowtie pasta and broccoli with vanilla ice cream and chocolate sauce for dessert. I personally think vanilla ice cream is a waste of goodwill and calories (although this vanilla I will occasionally roll outta bed for), but Cope birthdays and Father’s Days are no time for my airing of vanilla grievances. And that’s fine with me.
The best chocolate sauce recipe
At any rate I’ve had nearly 40 opportunities — two a year for half my life! — to develop a theme and variations on a good chocolate sauce. We used to push the variations as far as pear nectar, and I’m not sorry. (We only stopped because pears make Celia itchy now.) But this version is pure theme, and it’s pure goodness.
- 1 cup heavy cream
- 1/2 cup light corn syrup
- 8 ounces bittersweet chocolate chips (about 1 1/2 cups)
- 1 teaspoon vanilla extract
- Pinch fine sea salt
- In a small pot, heat the cream and corn syrup over medium heat until simmering. Simmer for two minutes. Off the heat, add chocolate chips, vanilla and salt. Let sit for two minutes, then stir to melt chocolate completely.
- Sauce can be used immediately, but it thickens up nicely if left to sit. I prefer using it just slightly warm or at room temperature.