|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||25%|
|Saturated Fat 12g||60%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 2g||6%|
|Total Sugars 17g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This incredibly easy chocolate sauce recipe calls for just three ingredients and takes less than 15 minutes to make. It's a combination of chocolate chips, whipping cream, and some vanilla extract. Once you know how to master this sauce, you'll be whipping it up for topping ice cream, special desserts, or simply when you want a chocolatey dip.
“You will never want eat ice cream without chocolate sauce again! This recipe is really easy and takes just minutes to have warm chocolate sauce to top off fresh brownies, ice cream, or drizzle on top of cake. Enjoy!” —Tracy Wilk
1 cup semisweet chocolate chips
3/4 cup whipping cream
1 teaspoon pure vanilla extract
Gather the ingredients.
In a small saucepan over low heat, cook the chocolate chips along with the whipping cream, stirring constantly. Continue to cook while stirring, until the chocolate chips have melted and the sauce is smooth.
Remove the sauce from the heat and add the vanilla extract. Stir to blend.
Serve the sauce warm or cooled over dessert or ice cream.
- This recipe makes about 1 1/4 cups and can easily be doubled.
- Be sure to cook the chocolate chips and whipping cream over low heat; if the heat is too high, the mixture can easily burn.
- If you want to add some other flavoring, try a small sprinkle of cinnamon. Make sure the cinnamon is fully incorporated into the sauce and does not leave any lumps.
- For a surprising variation on this recipe, you can make a white chocolate sauce. Simply replace the semisweet chocolate chips with high-quality white chocolate chips. If you want to leave the color pure white, omit the vanilla extract. If you don't mind a darker color white with the rich taste of vanilla extract, leave it in.
- Swap out the vanilla extract for 1/2 teaspoon peppermint extract; you can also use both extracts together if you prefer.
How to Store
- If you have any leftover chocolate sauce, you can store it in a sealed container in the refrigerator. Reheat a small amount in the microwave or reheat the entire batch in a small saucepan over low heat, stirring often.
- If you used the sauce as a dip, you won't necessarily want to keep any leftover sauce. Once food has been dipped into the sauce (and likely had bits fall into it), it's not worth saving.
How Can I Use Chocolate Sauce?
- Make this warm chocolate sauce as part of a decadent dessert sundae bar. Gather all your favorite ice cream flavors plus toppings like sprinkles, crushed cookies (like Oreos), wet walnuts, whipped cream, and cherries. Have ice cream dishes and cones on hand.
- Spoon over chocolate or vanilla cakes, or serve alongside cheesecake as an optional topping. You can also drizzle on top of freshly baked cookies (or even store bought).
- Another creative way to use this rich sauce is as a dessert dip, in the style of fondue. Put the warm chocolate sauce in a bowl and serve it with fresh (or dried) fruit skewers, cookies, pretzel rods, or even potato chips. Anything that pairs well with chocolate (from sweet to salty) and is relatively easy to dip will work.