Homemade Chocolate Sauce In-a-Flash

Invest ten minutes and five pantry ingredients and you've got a sweet, chocolate-y, pourable, squeezable chocolate sauce!

Homemade Chocolate Sauce In-a-Flash ♥ KitchenParade.com, just ten minutes and five pantry ingredients, you've got chocolate sauce!

Real Food, Family-Tested & Fast, Mere Minutes to the Table Ice Cream Bowl. Budget Friendly. Weeknight Easy, Weekend Special. Great for Meal Prep & Food Gifts. Easy DIY. Naturally Gluten Free.

Quick! Read This Fast.

Okay, people. I’m gonna make this quick because you’ve got Chocolate Sauce to make and I.Mean.Now.

And I don’t want the time it takes to read these few words to exceed the time it will take to actually make the stuff.

So go. Check if you must but odds are high, the ingredients are in your pantry.

Although on second thought, first find someone to send on an ice cream run because by the time this dark, dreamy stuff is ready, the only way to hold yourself back will be to drizzle it over ice cream.

Otherwise, you know this drill, right? it would be invert squeeze bottle, straight into a spoon ... cuz polite women don’t sweat and wouldn’t ever, I mean e-v-e-r, pour this straight between our, um, dare I say it? open lips.

So git. I mean it, go.

Lessons Learned via a Gallon of Chocolate Sauce

Last spring, I made four quart jars of chocolate sauce for a gourmet group. What an assignment! But oh-my, did I ever learn the in’s and out’s of chocolate sauce.

  • There’s no such thing as a bad chocolate sauce, once it’s warmed and drizzled over ice cream.
  • There is a fine balance of sweetness and chocolate-y-ness. Too much of either one and the chocolate sauce overpowers instead of enhances.
  • There are two basic styles of chocolate sauce. One is melted chocolate “milked” down to something pourable. The other is a chocolate “syrup” – more viscous, more glossy, more nuanced and frankly, more sweet. Tastes vary, of course, but my taste leans to the syrup side.
  • Most of all, I learned that you can make Homemade Chocolate Sauce in about ten minutes flat, no fancy ingredients, no fancy equipment, no thermometer, nothing. What a revelation!

About This Recipe

This Chocolate Sauce is more chocolate-y than sweet, dark and glossy, thick but pourable. Does it remind me of long-ago memories of cans of Hershey's Chocolate Syrup? I think so!

This Chocolate Sauce is NOT a heavy fudge sauce that needs re-heating to pour. It is NOT a "magic" chocolate sauce that hardens instantly when it touches something cold like ice cream. You do NOT need a candy thermometer to make it. You do NOT need some pricey chocolate for it to be delicious.

Just Five Ingredients = unsweetened cocoa powder + either white or brown sugar + either light or dark corn syrup + either half & half or heavy cream + a flavoring like vanilla or bourbon + okay, okay plus water and salt, that makes seven.

Seriously, it takes just 10 minutes to make this Chocolate Sauce, just you and a spoon for stirring plus those five/seven ingredients collected in a saucepan on a stove.

The recipe yields about 1-1/2 cups of Chocolate Sauce. Is that too much? Cut the recipe in half. Do you want more? Double or triple the recipe, just be sure to use a large enough saucepan, allowing room the for sauce to rise up and bloom as it cooks.

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Homemade Chocolate Sauce In-a-Flash ♥ KitchenParade.com, just ten minutes and five pantry ingredients, you've got chocolate sauce!


Hands-on time: 10 minutes
Time to table: 10 minutes
Makes 1-1/2 cups (easily halved or doubled)
  • 12 tablespoons (70g) unsweetened cocoa powder, preferably Hersheys Dark cocoa, lumps broken up with the back of a spoon
  • 1 cup (200g) sugar, white or brown
  • 4 tablespoons (85g) light or dark corn syrup
  • 12 tablespoons (180g) water
  • 1/4 teaspoon table salt
  • 2 tablespoons half & half or heavy cream
  • 1/2 tablespoon flavoring (vanilla, almond extract, brandy, bourbon, etc.)

In a heavy saucepan with room for the sauce to “poof up”, mix the cocoa powder and sugar together, working out any remaining small clumps of cocoa powder by pressing visible clumps against the side of the pan, using the sugar's roughness to break up the cocoa. It pays to invest a little time and care doing this up front, before any other ingredients are added.

Stir in the corn syrup, water and salt and bring to a boil, stirring often. Let it boil hard, stirring continuously, for about three minutes until slightly thickened. Go ahead, enjoy this, we don’t get to “boil hard” very often! The mixture will be syrupy but will further thicken in the refrigerator.

Off heat, stir in the cream and flavoring.

Strain the mixture through a sieve into a glass storage jar or a squeeze bottle. Don’t skip this step, even if your chocolate sauce appears ultra-smooth, it’s not!

Refrigerate, keeps for several weeks.

FOR CHOCOLATE MILK Stir together a quarter cup Homemade Chocolate Sauce with a cup of milk, skim works, so does whole milk, so does a plant-based "milk". Drink up!

ALANNA’s TIPS It’s super-important to strain Homemade Chocolate Sauce, otherwise some small clumps of chocolate powder mar the silky texture. I place a small sieve inside a funnel inserted into a glass storage jar. A single batch fits neatly into a one-pint Mason jar, nice for gifts! For vegan Homemade Chocolate Sauce, omit the cream but I really like how cream takes the edge off the chocolate-y-ness. David Lebovitz likes to stir in two ounces of grated bittersweet or semi-sweet chocolate (recipe here) but to my taste (and my taste testers, drizzled over bread pudding a couple of weeks back), this is too chocolate-y. Some times I slip in a smidgen of cinnamon or cardamom for a little something extra.
NUTRITION INFORMATION Per Two Tablespoons: 50 Calories; 1g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 64mg Sodium; 12g Carb; 1g Fiber; 9g Sugar; 1g Protein. WEIGHT WATCHERS Old Points 1 & PointsPlus 1 & SmartPoints 3 & Freestyle 3 & myWW green 3 & blue 3 & purple 3 & future WW points

More Sweetheart Chocolate Recipes

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Chocolate Malt Ice Cream ♥ KitchenParade.com. Old-time fountain flavor made at home.

Easy-Easy Chocolate Sheet Cake ♥ KitchenParade.com, dark, moist, chocolate-y. No mixer required.

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, for more scratch cooking recipes using whole, healthful ingredients, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. If you make this recipe, I'd love to know your results! Just leave a comment below.

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Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Terrific recipe! We're so going to make this. Just these weekend we were talking about how ridiculous it is to buy that famous (and expensive!) name brand stuff when we figured making our own couldn't be that hard. Turns out it isn't nor does it take long. Fun (and tasty!) recipe. Thanks.

  2. Alanna, oh my this looks good! And I've got the goods (even the empty canning jars) to make it. I think over a bowl of Graeters salted caramel would be utter bliss.


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna