How To Make Chocolate Sauce

Ask your parents (or grandparents) about the ice-cream shops they went to when they were teenagers. The toppings didn’t all come out of pump cans, they were made right there from the same ingredients you would use: cocoa powder, sugar, milk, vanilla. This recipe will bring them back to their youth, and make you nostalgic for a time you never knew.

Ingredient

140707-2148312 tablespoons cocoa powder
1 cup granulated white sugar
½ cup milk
2 tablespoons butter
1 teaspoon vanilla

Directions

Combine the cocoa, sugar and milk in a heavy-bottomed pan and bring to a boil over low heat.

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Continue boiling gently, stirring frequently, for 4-5 minutes until the sauce starts foaming up and appears to double in size.

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Remove from heat and stir in the butter and vanilla.

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Note that even off the heat, the sauce will start bubbling again when you add the vanilla.

Pour the chocolate into a pitcher for serving. If your pitcher is glass or ceramic, put a metal spoon in before pouring in the chocolate.

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The spoon will absorb some of the heat and help keep the glass from shattering from thermal shock.

Pour over ice cream.

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And that’s it.

PS: If you don’t eat it all, cover the pitcher with plastic wrap and keep in the fridge for up to a week. (Maybe longer, but I make no promises.) Reheat in the microwave before serving.

PPS: The better the cocoa, the better the sauce. Jenn made this for years with Hershey’s cocoa powder. I had her try it with Ghirardelli. Now she’s spoiled and won’t eat the Hershey’s any more. Sorry, honey.

How To Make Chocolate Sauce

Prep Time: 2 minutes

Cook Time: 5 minutes

Total Time: 7 minutes

How To Make Chocolate Sauce

Ingredients

  • 2 tablespoons cocoa powder
  • 1 cup granulated white sugar
  • ½ cup milk
  • 2 tablespoons butter
  • 1 teaspoon vanilla

Instructions

Combine the cocoa, sugar and milk in a heavy-bottomed pan and bring to a boil over low heat.

Continue boiling gently, stirring frequently, for 4-5 minutes until the sauce starts foaming up and appears to double in size.

Remove from heat and stir in the butter and vanilla.

Tip Jar

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