Homemade Chocolate Sauce In-a-Flash

Just ten minutes and a few pantry ingredients, you've got chocolate sauce!

Homemade Chocolate Sauce In-a-Flash, just ten minutes and a few pantry ingredients, you've got chocolate sauce.

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.

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!

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite quick chocolate 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, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!


Hands-on time: 10 minutes
Time to table: 10 minutes
Makes 1-1/2 cups (easily halved or doubled)
  • 1 cup (200g) sugar, white or brown
  • 4 tablespoons (85g) light or dark corn syrup
  • 12 tablespoons (70g) unsweetened cocoa powder, preferably Hersheys dark cocoa, lumps broken up with the back of a spoon
  • 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”, bring the sugar, corn syrup, cocoa powder, water and salt 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. Stir in the cream and flavoring.

Strain 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 and a cup of skim milk.

NUTRITION INFORMATION Per Tablespoon: 50 Calories; .5g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 64mg Sodium; 12g Carb; 1g Fiber; 9g Sugar; .5g Protein. WEIGHT WATCHERS POINTS WW Old Points 1, WW PointsPlus 1 (but careful PointsPlus counters, 2 tablespoons = 3 points)
ALANNA’s TIPS It’s 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.

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This Week, Elsewhere

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© Copyright 2014 Kitchen Parade

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