The Best Ever Easy Chocolate Sauce Recipe!

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Take your desserts to the next level, with this easy peasy chocolate sauce recipe! It’s rich, decadent and utterly luxurious. Made in just 5 minutes, this beauty is perfect over ice cream, freshly baked brownies, waffles and more! Keep reading to learn how to make it…

Why you’ll love this recipe

Skip the preservative filled shop bought sauces – THIS beauty tastes infinitely better, and is made in only 5 minutes!!

Just like my white chocolate sauce recipe, this luxurious chocolate sauce has got me out of a few pickles, that’s for sure! Using common store cupboard ingredients and being made so quickly, it lends itself perfectly to a busy life. Which means there’s no need to go without homemade luxuries!

Knowing about this sauce recipe is knowing you’re only one pan and 5 minutes away from chocolate heaven. Top a bowl of vanilla ice cream, or drizzle over delicious cakes. You can enjoy this chocolate sauce on just about anything!

Ingredients

Confused about what ingredients to buy? Not sure about a substitution? Here’s everything you might need to know…

• Chocolate – Use a dark chocolate you enjoy the taste of, as this will be the key flavour in the end result. Don’t swap for milk chocolate as this will be much too sweet.
• Evaporated Milk – Don’t have evaporated milk? You can swap for regular milk instead, but know that it’s thinner, so the consistency will be affected. You could also substitute for single or double cream too.
• Sugar – I like to use golden caster sugar for it’s slight caramel flavour, but regular caster sugar (superfine) would work well too.
• Butter – You only need a very small amount, so don’t worry too much about this. Just use what you have.
• Salt – You can leave this out if you like, but I think it really balances out the flavours and sweetness in the sauce.
• Vanilla – You know I’m an advocate of using good quality vanilla. You really can taste the difference! Don’t waste your money on supermarket versions.

Emma’s top tips

Here are tips you’ll find helpful when making a chocolate sauce.

• Make life less complicated by placing the saucepan onto your scales. Zero them, then add your ingredients from there. It saves unnecessary pot washing!
• Sauce too thick for your liking? Thin it out by adding more evaporated milk.
• Don’t need quite so much? You can halve the recipe if you need to.

Timings

Have limited time? Struggle with recipe timings? Or juggling around other things? Here’s some time managing info to make your life easier!

• It will only take about 2 minutes to weigh/prepare your ingredients.
• Melting the sauce will likely only take about 3 minutes.
• You can make this a few days ahead of time and store in the fridge. Then simply spoon into a bowl and heat in the microwave until smooth again.

Chocolate Sauce – Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

Please note, this recipe includes both UK metric and US Cup measurements.

Here is what you will need to make approx 400ml (1 + 1/2 Cups + 1/8 Cup)

Ingredients

• 170g (6 oz) Dark Chocolate
• 170-200g (2/3 Cup – 3/4 Cup) Evaporated Milk
• 110g (1/2 Cup) Caster Sugar
• 10g (1 tbsp) Unsalted Butter
• Pinch of Salt
• 1/2 tsp Vanilla Extract

Essential Equipment

• Medium Saucepan
• Wooden Spoon
• 500ml (2 Cups) Jar*

*I used a Kilner jar (affiliate link). This is only needed for storage, if you’re not using it all straight away.

Instructions

First, break the dark chocolate (170g | 6 oz) into the saucepan, and weigh in 170g (2/3 Cup) of evaporated milk and the sugar (110g | 1/2 Cup). Then place the pan over a low heat.

Stir constantly until the mixture becomes smooth, silky and thick (about 2-3 minutes).

Then stir in the butter (10g | 1 tbsp), salt (pinch) and vanilla (1/2 tsp). If it’s a little thick for your liking, add in a little more evaporated milk to thin it out.

Allow to cool for a few minutes before serving immediately.

How to store chocolate sauce

If you don’t want to use it all in one go, or want to give it as a gift – pour your chocolate sauce into a jar and allow to cool completely at room temperature. Then you can store in the fridge for up to 1 week.

To use after refrigeration, simply spoon as much as you want into a bowl, and microwave in 10 second intervals. Stir well after each time, until it’s the temperature/consistency that you like.

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Easy Chocolate Sauce Recipe

Yield: 400ml

Prep Time: 2 minutes

Cook Time: 3 minutes

Total Time: 3 minutes

Take your desserts to the next level, with this easy peasy 5 minute chocolate sauce recipe! It's rich, decadent and UTTERLY luxurious!

Print

Ingredients

• 170g (6 oz) Dark Chocolate
• 170-200g (2/3 Cup – 3/4 Cup) Evaporated Milk
• 110g (1/2 Cup) Caster Sugar
• 10g (1 tbsp) Unsalted Butter
• Pinch of Salt
• 1/2 tsp Vanilla Extract

Essential equipment

• Medium Saucepan
• Wooden Spoon
• 500ml (2 Cups) Jar*

Instructions

1. Break the chocolate into the saucepan, then add the evaporated milk and sugar. Place over a low heat.
2. Stir continuously until completely melted, smooth and thick.
3. Finally, add in the butter, salt and vanilla and stir through. If it's too thick for your liking, simply stir through a little more evaporated milk. Allow to cool a little before serving.

Notes

*I used a Kilner jar (affiliate link). This is only needed for storage, if you’re not using it all straight away.

If you would rather use a more in depth picture recipe, please see the main body of this post. Where you’ll also find lots of extra FAQs and helpful tips, should you need them.

Please note, this recipe includes both UK metric and US Cup measurements.

Tips

• Make life less complicated by placing the saucepan onto your scales. Zero them, then add your ingredients from there. It saves unnecessary pot washing!
• Sauce too thick for your liking? Thin it out by adding more evaporated milk.
• Don’t need quite so much? You can halve the recipe if you need to.

Storage

If you don’t want to use it all in one go, or want to give it as a gift – pour your chocolate sauce into a jar and allow to cool completely at room temperature. Then you can store in the fridge for up to 1 week.

To use after refrigeration, simply spoon as much as you want into a bowl, and microwave in 10 second intervals. Stir well after each time, until it’s the temperature/consistency that you like.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases at no extra cost to you.

• 
  6 x Kilner Square 0.5 Litre Airtight Clip Top Preserve Jars 0025.510
• 
  Stellar Saucepan Set, Silver, 3-Piece

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 207Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 11mgSodium: 44mgCarbohydrates: 29gFiber: 1gSugar: 26gProtein: 3g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

Did you make this recipe?

I'd love to hear about it! Please leave a comment on the blog or tag me on Instagram.

If you like this recipe…

…you might also like:

• How to make custard from scratch
• Luxurious no bake chocolate cheesecake
• Hot chocolate sticks

I want to see YOUR cooking!

Have you made this luscious chocolate sauce? I’d love to know if you have! Tag me in your pics on Facebook, Twitter and Instagram or email me at emma@kitchenmason.com.

Emma Mason

Experienced British Online Publisher, recipe writer, and home cook, Emma has a background of over 20 years in British cuisine and cooking. Born and bred in the UK, she excels in classic British dishes, is passionate about air frying, and loves sharing her Gran’s old school recipes. She has been featured in popular publications such as Food Network, Cosmopolitan, and The Huffington Post.

Knowledgeable On: Traditional British Cuisine, Recipe Writing, Air Frying, Home Cooking.