The easiest chocolate sauce
The easiest, 3 ingredient chocolate sauce recipe ever! Full of chocolate flavor and made only with pantry ingredients. Who could resist?
I’ve been making this easy homemade chocolate sauce recipe for so long and I have no idea why I haven’t shared it on the blog before. It’s one of the easiest recipes I make and is a guaranteed hit with everyone I serve it to. It’s become such a staple in our home that I always have a jar of this rich, fudgy sauce in the fridge. This recipe is perfect served over ice cream and brownies and makes Saturday morning pancakes or crepes just that little bit more indulgent.
Ingredients Needed
- Sweetened condensed milk. The condensed milk ensures a super fudgy, rich sauce.
- Cocoa powder. Use the best quality cocoa powder you can. Dutch processed cocoa powder is always a good option.
- Heavy cream/whipping cream.
- Optional: I like adding a pinch of salt to any chocolate recipe as the salt makes the chocolate taste even more chocolatey. Feel free to add some chopped dark chocolate or chocolate chips if you want an even richer sauce. A knob of butter will make the sauce super glossy but I don’t find it necessary to add.
How to make chocolate sauce
- It really couldn’t be easier. Whisk together a can of sweetened condensed milk, unsweetened cocoa powder and heavy whipping cream together in a small saucepan set over medium heat.
- Set over medium-low heat and bring to a gentle simmer, stir continuously to prevent the sauce catching and burning. Allow the sauce to boil gently for a few minutes until thickened then pour through a fine mesh strainer. Transfer to a serving dish, bowl or jar.
- Serve warm over ice cream or store covered in the fridge.
Can I make chocolate sauce ahead?
Yes, this sauce can be made up to 2 weeks ahead. Allow to come to room temperature then transfer to an airtight container or glass jar and store in the fridge. To reheat, remove from the refrigerator then transfer to a small saucepan and gently warm the sauce, stirring continuously until warmed through. You can also reheat the sauce in the microwave oven but do so in increments of 30 seconds, stirring often, to ensure the sauce warms evenly and doesn’t burn. I wouldn’t recommend freezing this chocolate sauce as the condensed milk and cream might not thaw well and could curdle once defrosted.
Serving suggestions
This chocolate sauce is phenomenal drizzled over vanilla ice cream for a simple dessert. We also love it served with chocolate brownies and it’s a fantastic dip served with a fruit plate or churros. Drizzle over everything from pancakes to chocolate chip cookie bars.
Ingredients
- 1 can sweetened condensed milk
- 1 cup heavy / whipping cream
- ½ cup cocoa powder sifted
- pinch of salt (optional)
Instructions
- Whisk together the ingredients in a small saucepan set over medium-low heat.
- Bring to a gentle simmer then cook for a few minutes while stirring continuously until the sauce thickens.
- Pour through a fine mesh strainer and transfer to a serving bowl or jar.
- Serve warm or store covered in the fridge for up to 2 weeks.