Get ready to take your desserts to the next level with this wonderfully easy and incredibly delicious hot chocolate sauce recipe. It’s far superior to any jar of store-bought chocolate sauce!
Among the simple pleasures of the dessert world, homemade hot chocolate sauce has to be at the top of the list. Made with simple ingredients, this rich and creamy sauce is perfect for drizzling over ice cream, brownies, or just about anything that needs a touch of chocolate. Trust me, once you try this hot chocolate sauce, you’ll never want to buy it from the store again!
Why You’ll Love This Spicy Chocolate Sauce Recipe
- Rich and decadent. This hot chocolate sauce is the epitome of indulgence. With its deep chocolate flavor and silky texture, it’s perfect for satisfying those chocolate cravings.
- Simple ingredients. Made with baking staples like cocoa powder, sugar, and heavy cream, you can probably make this chocolate sauce without having to go to the grocery store.
- Quick and easy. In just a few minutes, you can create a homemade hot chocolate sauce that is far superior to any store-bought version. It’s quick enough for a weeknight treat, but impressive enough for special occasions.
- Versatile. Whether you drizzle it over ice cream, dip fruit, or add a finishing touch to your favorite desserts, this hot chocolate sauce is incredibly versatile and always delicious.
What is the difference between hot chocolate sauce and chocolate syrup?
Hot chocolate sauce and chocolate syrup add a delicious chocolate touch to desserts, but differ in texture and richness. Spicy chocolate sauce is thick, rich and creamy, made with heavy cream, butter and chocolate, and is best served hot. It’s perfect for drizzling over ice cream or brownies. In contrast, chocolate syrup is thinner and more pourable, made with water, sugar, and cocoa powder, and can be used for a variety of purposes, such as mixing it with milk or drizzling it over desserts.
What you will need
See the recipe card below for the full recipe, including ingredient amounts and full instructions.
- heavy cream – Look for heavy cream or heavy whipping cream.
- Light corn syrup – This helps make the sauce smooth and shiny.
- brown sugar – I love dark brown sugar for its richer flavor, but you can use light brown sugar if that’s what you have.
- cocoa powder – I use natural unsweetened cocoa powder for a traditional fudge sauce, but you can use Dutch process cocoa powder if you prefer the flavor.
- Salt
- semisweet chocolate – Use chocolate discs or bars instead of chocolate chips so they melt more easily and smoothly. Semisweet chocolate or bittersweet chocolate will work here. Coarsely chop it too to help it melt.
- unsalted butter
- vanilla extract
How to make hot chocolate sauce
- Combine and heat. Combine cream, corn syrup, brown sugar, cocoa powder, salt, and half of the chocolate in a medium saucepan. Bring to a boil over medium heat, stirring until the chocolate melts.
- Boil over low heat. Reduce heat to a simmer and cook until slightly thickened (about 5 minutes).
- Finish mixing. Add the butter, remaining chocolate and vanilla off the heat. Stir until smooth.
Tips for success
- Use quality ingredients. Your hot chocolate sauce will benefit from cocoa powder and good quality chocolate.
- Keep stirring. You’ll want to stir the sauce the entire time it cooks to ensure the sugar is completely dissolved and to prevent burning. If you are worried about burning the chocolate, you can use a double boiler.
- Don’t overcook. Make sure the sauce is smooth and slightly thick. (It will thicken more as it cools.) Too much time on the stove results in a thick, hard sauce.
Variations
- Peanut butter. Add 2 tablespoons of smooth peanut butter to the sauce along with the butter and remaining chocolate for a rich, nutty touch.
- Mocha. Dissolve 1 teaspoon of instant espresso powder into the cream before adding it to the saucepan for a delicious coffee and chocolate mixture.
- Hazelnut. Add 2 tablespoons of Nutella or a similar hazelnut spread when adding the butter and remaining chocolate for a creamy hazelnut flavor.
- Mint. Add 1/2 teaspoon of peppermint extract along with vanilla extract for a refreshing mint flavor.
- Bourbon. Add 1-2 tablespoons of bourbon to the sauce along with vanilla extract for a rich, boozy touch. Feel free to use a different liqueur or liqueur.
Serving suggestions
- Frozen. Best use of hot fudge sauce! spray on vanilla ice cream (or another favorite) to elevate it to new dessert heights. You can even add nuts, sprinkles, whipped cream, caramel sauceor cherries on top for classic ice creams.
- Fruit. Use it as a dip for fresh fruits like strawberries, banana slices, apple chunks, and pineapple chunks.
- Brownies. Pour hot chocolate sauce over sweet brownies for an extra indulgent dessert. Top with a scoop of ice cream for a brownie sundae.
- Waffles and pancakes. Drizzle hot chocolate sauce over freshly made waffles or pancakes. Add some banana slices or berries for a special breakfast or brunch.
- Cheesecake. Pour over a slice of cheesecake to give it a delicious final touch.
How to store
Cool hot chocolate sauce to room temperature and transfer to an airtight container. Store in the refrigerator for up to 2 weeks. To reheat, place desired amount of sauce in a microwave-safe bowl and heat in short bursts (10 to 15 seconds), stirring until warm and smooth. Alternatively, you can reheat a larger amount on the stove over low heat, stirring frequently.
Can hot chocolate sauce be frozen?
If you want to keep your hot chocolate sauce longer, you can freeze it. Pour into an airtight, freezer-safe container, leaving some room for expansion. If stored properly, it should keep in the freezer for up to 3 months. Thaw in the refrigerator overnight and gently reheat before using to regain that soft texture.
Ingredients
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1 cup (236 ml) heavy cream
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1/2 cup (118 ml) light corn syrup
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1/3 cup (67 g) dark brown sugar
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1/4 cup (21 g) unsweetened cocoa powder
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1/4 teaspoon salt
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6 ounces (170 g) semisweet chocolate, coarsely chopped
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2 tablespoons unsalted butter
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1 teaspoon vanilla extract
Instructions
- In a medium saucepan, combine heavy cream, corn syrup, brown sugar, cocoa powder, salt, and half of the chocolate. Bring to a boil over medium heat, stirring continuously until the chocolate melts.
- Reduce heat and simmer for about 5 minutes, stirring frequently, until sauce thickens slightly.
- Remove from heat and add the butter, remaining chocolate and vanilla extract. Stir until smooth and all the chocolate has melted.
- Let the sauce cool for a few minutes before serving hot. It can also be stored in the refrigerator for up to 2 weeks and reheated before serving.
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