Easy Chocolate Sauce Recipe

Absolutely, a simple chocolate sauce can elevate any dessert from ordinary to extraordinary. The ingredients in this easy chocolate sauce recipe are mostly pantry staples and the only two that aren’t, you can pick up at any grocery store.

They are heavy cream and semi-sweet chocolate chips. The heavy cream makes the sauce rich and luxurious, the butter, of which we use 2 tablespoons, gives the sauce a nice sheen, and the chocolate, which we use 3/4 cup of, provides a balance of sweetness and cocoa intensity.

The recipe also calls for a teaspoon of vanilla extract, which gives the sauce a nice warmth, and just a pinch of salt, which really does enhance the flavor of the chocolate. From a nutritional standpoint, this sauce is a rich indulgence, best experienced in moderation.

The thick cream and butter deliver a lot of lipids, and the liquid chocolate arms the sauce with some antioxidants. If you’d like a sweeter sauce, add 1 tablespoon of sugar.

I find the sauce more than sweet enough as is. It behaves like a good chocolate sauce, which is to say it can be used in many applications.

Pour it over pancakes, stir it into your morning cup of Joe, or use it as a fruit dip. The way to use it is limited only by your imagination.

Ingredients

Whipping Cream: Adds richness and smooth texture; high in fat for creamy consistency.

Semi-sweet chocolate chips provide not only sweetness but also depth of flavor; they are also a source of antioxidants from cocoa.

Butter (not salted): Improves flavor; produces a glossy finish with a touch of creaminess.

Vanilla extract: Imparts a warm, aromatic flavor; contrasts beautifully with the rich notes of chocolate.

Sweetener: Optional.

Adjust taste with a sweetener of your choice, if necessary.

Its purpose: to eliminate any unpleasant bitterness that could result from using chocolate with a low percentage of cacao.

Salt: Boosts flavor disparity; emphasizes the sweetness of chocolate.

Ingredient Quantities

• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 3/4 cup semi-sweet chocolate chips
• 1 teaspoon vanilla extract
• 1 tablespoon sugar (optional, depending on taste)
• Pinch of salt

Instructions

1. In a small saucepan, combine the heavy cream and unsalted butter. Set the pan over medium heat.

2. Stir from time to time until the butter melts and the mixture comes to a simmer.

3. Once the saucepan is simmering, remove it from the heat.

4. Mix the semi-sweet chocolate chips with the hot mixture.

5. Let them rest for approximately 2 minutes without mixing to permit the chocolate to start the melting process.

6. Stir the combination of ingredients gently for a quick few seconds until the mixture is chocolate soup. That simple act is important: a perfectly emulsified chocolate sauce is the basis for well-flavored chocolate desserts, from pots de créme to chocolate cake.

7. Add the vanilla extract and a dash of salt, and stir to combine.

8. If a sweeter sauce is to your liking, then add the tablespoon of sugar and stir it until the sugar is fully dissolved.

9. Allow the chocolate sauce to cool a bit; it will thicken as it cools.

10. Serve warm over ice cream, cake, or desserts of your choice, or store in an airtight container in the refrigerator for later use.

Equipment Needed

1. A small saucepan
2. Spoon made of wood or spatula made of heat-resistant material
3. Cups for measuring
4. Spoons for measurement
5. Container that is airtight (for storage of leftover food)

FAQ

• Can I use milk chocolate instead of semi-sweet chocolate chips?Yes, milk chocolate can be used as a substitute, but the sauce will be sweeter for it. To counterbalance the added sweetness, consider cutting back on the sugar. You might also omit it altogether to achieve a perfectly delightful dark chocolate sauce.
• How long can I store this chocolate sauce?The sauce can be stored in an airtight container in the refrigerator for up to a week. Before serving, reheat it gently.
• Can I make this sauce dairy-free?Certainly! Use coconut cream in place of the heavy cream. And for the unsalted butter, use a dairy-free butter alternative.
• What should I do if my sauce is too thick?Should your chocolate sauce be too thick, you can gently reheat it and stir in a little more cream until it reaches your desired consistency.
• Can I add other flavors to this chocolate sauce?You can, of course, enhance the flavor with all sorts of things—like a splash of espresso, a pinch of cinnamon, or a tablespoon of liqueur added for good measure.
• Is the sugar necessary in this recipe?You can add sugar if you want, but it depends on how sweet you like your finished product. Sugar is supposed to make it sweeter, and if you are using just semi-sweet chocolate, then it would be a good idea. But if you are already using dark chocolate chips, then they have no sugar in them (semifreddo is naturally sweet without sugar), in which case I don’t see a need to add any more.
• Is this sauce suitable for dipping fruits?Without a doubt, this chocolate sauce goes splendidly with an array of fruits like strawberries, bananas, and even loves to hug a marshmallow.

Substitutions and Variations

For heavy cream: Use the same amount of half-and-half or coconut milk for a dairy-free option.
If you are using unsalted butter, you can substitute an equal amount of margarine or coconut oil.
To replace semi-sweet chocolate chips, use milk chocolate chips or dark chocolate chips. Adjust the sugar to taste if you’d like it to be sweeter.

To make vanilla extract: Use substitutes in equal measure to maintain flavor integrity. Almond extract works beautifully; so does a vanilla bean, scraped to release its flavors.
When it comes to sweetness: Use honey, maple syrup, or agave syrup instead of sugar. Adjust the amounts to suit your taste.