Decadent Chocolate Sauce

I’m a sucker for rich dark chocolate and this chocolate sauce recipe is that and more. It’s such an easy recipe.  The hardest part is waiting till this thick luscious sauce cools off.

chocolate sauce

Yes, I licked the spoons after the shot. And I thoroughly enjoyed the guilty pleasure. The men weren’t home and the chocolate was mine—all mine! We drizzled (ha, some of us ladled) the warm sauce over a cherry and pineapple sundae after dinner.  I wish I had photos but the craving for chocolate made our hands incredibly faster digging into this chocolate delight than my hand picking up the camera to take a photo. Oh well, I guess there’s always next time.

If you plan on having a make your own ice cream dessert bar then this recipe has to be on it.

chocolate sauce ingredients

I used Ghiradelli bittersweet chocolate baking bar and their semi-sweet chocolate bar.

chocolate sauce

It was hard watching the ingredients turn into that rich dark yummy chocolate sauce and not taking too many “taste tests.”
chocolaet sauce

You could add some of this to your Dulce de leche and make a tasty chocolate caramel sauce.

Decadent Chocolate Sauce

Rating: 51

Prep Time: 30 minutes

Yield: about 10 oz of sauce


  • 2/3 cup of heavy cream
  • 1/2 cup light corn syrup
  • 1/3 cup of packed dark brown sugar
  • 1/3 cup of cocoa powder ( I used what I had on hand - Hershey's)
  • 1/4 teaspoon of salt
  • 4 oz of good quality bittersweet, finely chopped chocolate (I used Ghiradelli 60% Cacao Bittersweet Chocolate
  • 2 oz of good quality semi-sweet, finely chopped chocolate (I used Ghiradelli semi-sweet Chocolate)
  • 2 tablespoons of unsalted butter
  • 1 teaspoon of real vanilla extract


  • Bring heavy cream, corn syrup, sugar, cocoa, salt and half o the chocolate to a boil in a 1-1 1/2 quart heavy saucepan over a moderate heat. Stir until chocolate is melted.
  • Reduce heat and cook at a low boil, stirring occasionally, for about 5 or 6 mins., then remove from heat.
  • Add butter, vanilla, and remaining chocolate and stir until smooth. Cool the sauce before serving or store in the fridge until you need it.
  • When I've stored it in the fridge I take out what I need and warm in for about 20-30 seconds in the microwave (remember they all heat differently so go lower and increase the time as needed) You just want to make the sauce easier to pour on top of your dessert. You could also heat it over boiled water.


Sauce can be made 1 week ahead and cooled completely then chilled in an air tight container. Just reheat before using. I store mine in a canning jar in the fridge.

This recipe was lovingly adapted from Epicurious’s Hot Fudge Sauce

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