This is the easiest and quickest chocolate sauce you’ll ever make, which also happens to be the most delicious! No messing with cocoa, corn syrup or sugar, just 2 ingredients are all you need!
I’ve been making this chocolate sauce, which is a quick and rough recipe for chocolate ganache, for years! There are lots of recipes you can use to make a chocolate sauce, but honestly, why complicate things when you’re just using it to pour over cake or ice cream?
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What Makes the Best Chocolate Sauce?
I could make a strong case for why this recipe is better than so many others, but in a nutshell, the key is in the type of chocolate that is used. Make it with a waxy, low quality product like H——‘s, and you’re going to end up with something awful (I can’t even imagine how it would turn out, or even IF it would turn out). However, use a good quality chocolate with a high content of cocoa butter/cocoa solids, and you’re golden!
How Can I UseThis Chocolate Sauce?
This chocolate sauce is served warm so it’s perfect for pouring over ice cream, desserts, banana splits,cheesecakes, this hazelnut chocolate cake, etc. (Want a magic shell type chocolate topping for ice cream?)
Pour it over a cake instead of frosting it! This is one of my favorite ways to decorate cakes!
Use it as a dip or fondue for fruit, cookies,marshmallows, and pieces of sponge cake.
Keep it on hand for a quick and easy hot chocolate base! Just a spoonful or two into hot milk makes a decadent hot chocolate beverage!
recipe for a rough ganache (honestly don’t know where I learned this so credit goes to Escoffier’s apprentice) Makes 8 oz (1 cup of sauce) Serves 6
heavy whipping cream (try to use organic, without any added ingredients)
good quality chocolate, chopped (I prefer dark, but use what you like) such asCallebaut,Valrhona,or even Trader Joe’s Belgian chocolate (Pound Plus bar, chocolate chips or the small bars).
Put the cream into a small pot over medium low heat.
Add the chocolate pieces, callets, chips or whatever you’re using (just don’t add huge chunks or it won’t melt quickly enough).
Stir quickly (using a wooden spoon) touching the bottom of the pan to ensure the chocolate doesn’t stick.
Within a minute or two, you’ll start to get a smooth, thick consistency forming. Turn off the heat at this point and continue stirring until completely smooth and glossy.
You can add more hot cream if you want a less thick sauce, but I prefer it with the original 1:1 ratio. See how rich, thick and glossy it is? Perfection! Two ingredients and three minutes, it’s fabulous!
Use as desired. May I suggest this hazelnut chocolate cake as a trial for your first chocolate sauce?
Keep leftover chocolate sauce refrigerated for up to one week.
I also use this ganache on my pumpkin cheesecake chocolate mousse cake!
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Easy Chocolate Sauce - Only 2 Ingredients and 3 Minutes!
Yield: 6
Prep Time: 1 minute
Cook Time: 2 minutes
Total Time: 2 minutes
A simple chocolate sauce that can be used in many ways!
Ingredients
1 cup (237 ml) heavy whipping cream
1 cup (237 g) good quality chocolate, chopped, or chips, callets, etc.
Instructions
Put the cream into a small pot over medium low heat.
Add the chocolate pieces, callets, chips or whatever you’re using (just don’t add huge chunks or it won’t melt quickly enough).
Stir quickly touching the bottom of the pan to ensure the chocolate doesn’t stick.
Within a minute or two, you’ll start to get a smooth, thick consistency forming. Turn off the heat at this point and continue stirring until completely smooth and glossy.
You can add more hot cream if you want a less thick sauce, but I prefer it with the original 1:1 ratio. See how rich, thick and glossy it is? Perfection!
Use as desired. Keep leftover sauce refrigerated for up to one week.
Notes
Use on ice cream, desserts, cheesecake, banana splits.
Dip fruit, marshmallow, cookies or cake into it like fondue.
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Incorporating fat can help maintain the fluid texture of chocolate as it cools. Vegetable oil, coconut oil, or cocoa butter can be slowly stirred into melted chocolate. For every cup of chocolate, add about one tablespoon of oil until it reaches your desired consistency.
It is easy to make cocoa powder into chocolate by adding fat and sweetener with gentle heat. With chocolate, you will experiment. There is no set recipe or ratio of ingredients for chocolate.
If you would like to thicken the consistency (this is pretty thin!) into a syrup consistency, add a small bit of water to 1.5 Tablespoons of cornstarch and add it in with the cocoa and salt. It should thicken up nicely.
Heat the milk either in a saucepan or in the microwave.Break the chocolate into pieces and stir in until melted. Be extra vigilant with your stirring if using a hob, the mixture is prone to catching on the bottom of the pan. Serve and eat immediately, preferably with ice cream, or MAWMAW's 5 minute chocolate cake.
Avoid water contact: Water is the enemy of melting chocolate. Even a small amount can cause chocolate to seize up and become grainy and thick. Ensure your utensils are completely dry, and avoid using a lid when melting chocolate, as it can cause condensation to drip into the chocolate.
Adding the cocoa butter powder to your melted chocolate will ensure that you are introducing the proper, stable seed crystals (beta-6 crystals). With just about 2% Mycryo added to melted chocolate, you can easily create perfectly tempered chocolate.
In short, you can use hot chocolate powder as a cocoa powder substitute in a pinch, but you may not experience the depth of flavour you want. Because most brands of hot chocolate powder include sugar or sweetener, you may wish to reduce the amount of sugar you add to your baking recipe.
Cocoa powder is the straightest path to intense chocolate flavor because it's 100 percent cocoa—there's nothing else getting in the way. Chocolate bars, on the other hand, contain sugar, additional fat (as we've mentioned), vanilla, and sometimes emulsifiers and stabilizers.
Chocolate Syrup: made with just water – no additional fat like cream or butter. It's thinner in consistency than sauces and easily mixes into drinks. Chocolate Sauce: usually made with the addition of milk, cream, or butter. It's thicker in consistency.
Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency. Test with a spoon.
The main difference is the texture. Hot fudge is thicker and more rich while chocolate sauce is thinner and more pourable. Chocolate sauce stays sauce in the refrigerator, while hot fudge gets cold and thick…like fudge.
Cut up the butter into the same size as the chips so it easily melts. Melt your chocolate on the stove, and when you are done, and while it is still hot, add in the butter and stir it in until it fully melts.
Mole sauce is a rich and savoury traditional Mexican sauce made of hot chiles and rich chocolate. It's cooked slowly and flavoured with fresh herbs and spices. It goes well with chicken or with enchiladas.
What is added to melted chocolate so it won't harden? Whisk in heavy cream and corn syrup to smooth out the consistency of melting chocolate and keep it from seizing up when it cools.
Once it hits 115°F, drop in chunks of un-melted fresh chocolate a few at a time, stirring vigorously after each addition until the chocolate drops back down to 81°F. Finally, reheat the chocolate to between 88 and 90°F, making sure that it never rises above 92°F.
The double boil is a safe and simple way to keep your melting chocolate from burning and clumping. First, fill a cooking pot with about a quarter full of water. Then, grab a metal or glass mixing bowl that fits on top of the cooking pot and add the chocolate.
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