This popular chocolate sauce takes only 5 minutes of cooking time, and it is much better than any store-bought chocolate sauce. Purchased chocolate sauces won't taste the same after you sample this fresh, rich, and very chocolate-dense version.
Warm the chocolate sauce up to make a hot fudge sundae or serve it cold or at room temperature. Drizzle the sauce over ice cream or use it to dress up a chocolate chip pie or pound cake. And it's a great topping for chocolate chip pancakes!
Although this basic sauce is wonderful as it is, it may be enhanced and varied in several ways. Take a look at the tips and variations below the recipe for some alternative flavor ideas.
- 2 1/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups milk (whole milk recommended)
- 1 tablespoon vanilla extract
- Place the granulated sugar, cocoa powder, flour, and salt in a medium-sized saucepan, along with 1/2 cup of the milk and whisk to combine into a thick paste.
- Add the remaining milk and bring the mixture to a boil; whisk to blend thoroughly.
- When sauce the sauce comes to a boil, reduce the heat to low and simmer very gently for 5 minutes, whisking often. Remove from heat, add the vanilla extract, and let the sauce cool.
- Store the sauce in the refrigerator for up to 2 weeks, covered.
- Warm the sauce in the microwave or on the stovetop, if desired.
- The sauce may be used hot or cold; on ice cream, cake, fruit, or combined with milk to make a quick cup of hot chocolate (blend milk and amount of sauce to your own taste).
- Keep this sauce on hand throughout the year, as it is a low-fat treat and a little bit goes a long way. For a light dessert with a chocolate fix, slice a few bananas, sprinkle them with walnuts, and then drizzle some of this chocolate sauce on top: an elegant and satisfying dessert with lots of texture, flavor, nutrition from the milk and bananas, and very little fat (though it does have sugar). It can be made with low-fat or even skim milk, for a wonderful treat when seriously watching fat intake. Will it be as good as with whole milk? No, but it will be almost as good--a fair compromise for such rich, chocolate flavor.
- Add orange liqueur and a bit of orange zest for a chocolate orange sauce
- Add a couple of tablespoons of bourbon and some cherries for a cherry bounce chocolate sauce
- Add some mint extract and chopped fresh mint leaves for a chocolate mint sauce
- Add some crushed peppermint candy for a chocolate peppermint sauce
The recipe makes about 3 cups of chocolate sauce or about 2 dozen 2-tablespoon servings.