A deliciously good Homemade Chocolate Sauce recipe with a rich flavor and creamy texture. This chocolate sauce is a perfect topping for ice cream or cheesecake! In fact, this recipe is easy to make too!
Every good ice cream dessert needs a delicious Homemade Chocolate Sauce. And this recipe is a great chocolate sauce recipe. The chocolate flavor shines through and it makes one great chocolate sundae. Oh yum.
Chocolate topping goes so well on many recipe such as Cheesecake, Grasshopper Dessert, Pumpkin Pie Roll and so much more.
Ingredients
- cocoa powder
- sugar
- corn syrup - light
- heavy whipping cream - can be dairy free
- vanilla
- water
Mixing the chocolate
This process to make this is relatively simple, but a candy thermometer is needed. However, the best one I have found is this digital candy thermometer where it mixes AND keeps the temperature at the same time. The chocolate will need to get to the soft ball stage, 235 - 240 degrees.
Be sure to keep stirring as you don't want the chocolate to burn.
Whipping cream
The heavy whipping cream and vanilla won't be added until the after the cocoa mixture boils.
Tip
It is important to not add the whipping cream to the mixture until it reaches the soft ball stage and has been removed from the heat. You don't want the cream to scald.
Cool
The chocolate sauce will need to cool down before you use it and it will thicken as it cools. Additionally, the mixture will need to have a whisk taken to it and it will be whisked quickly and that will help it thicken.
Storage
The ice cream sauce will be stored in the refrigerator in a glass jar or container for up to a week.
This chocolate sauce is an excellent ice cream topping, perfect for cakes or to dip fruit in. Yes, it is a keeper of a recipe!
📖 Recipe
Homemade Chocolate Sauce
Print PinEquipment
- 1 medium pot
Ingredients
- 1 cup sugar
- 6 T cocoa powder
- ½ cup water hot
- ½ cup light corn syrup
- 1 cup heavy whipping cream
- 1 ½ teaspoon vanilla extract
Instructions
- Mix the cocoa and sugar in a medium pot.
- Add the hot water slowly and stir while adding it.
- Stir until everything is incorporated. While the burner is on medium heat, stir in light corn syrup.
- Stirring constantly, bring mixture to a boil and bring the temperature up to soft ball stage.
- Once reached, remove from heat and stir in whipping cream and vanilla.
- Let cool (about 30 minutes) and whisk.
- Let chill in the refrigerator for 1 ½ hours. Serve over ice cream or other desserts.
Notes
- The hot water is about 30 seconds in the microwave for the correct temperature.
- Soft ball stage is 235-240 degrees.
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