Last Updated on December 29, 2023 by Michele Tripple
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This quick and easy three-ingredientchocolate sauce recipe is just what you have been looking for. Use it for chocolate milk, ice cream, cakes, and more! It’s so easy to make, and you won’t be able to stop licking the spoon!
Easy Chocolate Sauce Recipe
There is something about using homemade chocolate sauce, and this 3 ingredient recipe is one of my favorites! It is my go-to recipe whenever I need a quick and easy sauce!
With just three ingredients, you will get a nice thick chocolate sauce that everyone will be raving about! The best part about it? this easy recipe only takes about 6 minutes to make! Not to mention all the money you save rather than buying it again and again.
This easy chocolate sauce pairs with all your favorite treats like cakes, brownies, and, of course, a big bowl of ice cream! It’s also excellent served alongside fruits and cookies as a chocolate dipping sauce.
To avoid burning, make sure that you are using a great heavy saucepan. It’ll help distribute the heat more evenly to your delicious sauce!
Try adding some peppermint extract around the holidays, some orange zest in the summer, or any of your other favorite flavors!
Storage
This chocolate sauce is best stored in the fridge, sealed in a jar or other container with an airtight lid. If kept in the fridge, it will stay fresh for about a month.
How do I reheat my chocolate sauce?
Reheating your chocolate sauce is so easy!All you need to do is grab a microwave-safe bowl and reheat the sauce for 30 seconds. Give it a quick stir, and it should be good to go! Heat to your desired temperature.
Check out these other great treat recipes:
Apple Dessert Pizza
World’s Best Apple Dumplings
Love what you see? Leave a comment and don’t forget to rate it below! We always love knowing how your recipe turns out! Don’t forget to tag me on Instagram @micheletripple to show me your finished product!
Take your ice cream sundaes to the next level with this simple chocolate sauce recipe. You won’t be able to stop from licking the spoon!
Prep Time1 minute
Cook Time5 minutes
Total Time6 minutes
Ingredients
½ cup chocolate chips
1 14 oz can sweetened condensed milk
¼ cup butter, unsalted
Instructions
To begin your easy chocolate sauce, grab a heavy saucepan and place it over medium heat.
Add all the ingredients and stir until the chocolate is completely melted and the sauce is smooth.
Remove the sauce from the heat and continue stirring for another minute.
Let the chocolate sauce cool slightly in the pan.
Once cool, pour the sauce into a jar or other container with a lid and it’s ready to serve or store!
Michele Tripple
Michele Tripple is a renowned author and expert in the fields of parenting, relationships, and personal development. With her degree in marriage and family studies, her experience as a Family Life Educator, and over a decade of experience as a professional writer, Michele has authored books that provide practical advice and insights into improving family dynamics and personal growth. Her work is celebrated for its blend of research-driven information and relatable, real-world applications. Michele has been a keynote speaker at conferences and has contributed to numerous publications and media outlets, solidifying her reputation as an authoritative voice in her field and helping families build relationships.
Chocolate Syrup: made with just water – no additional fat like cream or butter. It's thinner in consistency than sauces and easily mixes into drinks. Chocolate Sauce: usually made with the addition of milk, cream, or butter. It's thicker in consistency.
Cornflour/Cornstarch: Mix a small amount with cold milk or water to create a smooth paste.Whisk this into your hot chocolate towards the end of the cooking process until it thickens. Double Cream: Stirring in a splash of double cream can instantly enrich and thicken your drink, giving it a velvety texture.
If you would like to thicken the consistency (this is pretty thin!) into a syrup consistency, add a small bit of water to 1.5 Tablespoons of cornstarch and add it in with the cocoa and salt. It should thicken up nicely.
To thin melted chocolate, add a small amount of neutral oil, like vegetable oil or cocoa butter, stirring gently until it reaches the desired consistency. Melt slowly to avoid overheating, and keep water out to prevent the chocolate from seizing.
Chocolate syrup is thinner and more liquid than melted chocolate, which can affect the consistency of the cookie dough. Additionally, chocolate syrup often contains added sugars and other ingredients that may alter the flavor of the cookies.
So the fact that this is our choice for the best chocolate syrup for making chocolate milk isn't surprising, really. The recipe? Simply stir a tablespoon of the good stuff (or just add to taste) into an 8-ounce glass of cold milk.
Adding butter or oil increases the fat content of the melted chocolate, making it smoother and easier to work with. Perfectly melted chocolate will be smooth, silky, and have a shiny finish, says KitchenSeer. If your chocolate is too thick or clumpy, you may be able to save it with some room temperature butter.
Adding a tablespoon of coconut oil or vegetable oil while microwaving helps the chocolate melt more smoothly and makes it the perfect consistency for dipping! The caveat here is that once cool, the chocolate won't set up quite as hard as it did to begin with due to the added fat content.
This may seem counterintuitive, but the way to fix seized chocolate is to add 1 teaspoon of boiling water at a time, then mix vigorously until it becomes smooth once again. This is ideal when planning to use the chocolate for a drizzle or a sauce since the chocolate will be somewhat diluted.
You can keep melted chocolate from returning to a solid by maintaining it at a temperature between 88 and 90 F, according to Michigan State University. This is too cool for it to burn, but isn't warm enough for it to harden.
Crystallization may be prevented by adding an interferent, such as acid (lemon, vinegar, tartaric, etc.) or glucose or corn syrup, during the boiling procedure.
Start out with just a little paraffin and keep adding a little at a time until you reach the desired consistency. Warning ... adding to much will make your chocolate thin like water.
One way to thin chocolate is by adding ingredients with more fat. For small amounts of chocolate, add unflavored fats such as coconut or canola oil, butter, or shortening. Start by adding 1 teaspoon, and add more as needed to achieve the desired consistency.
It brings a little extra luster to melted chocolate, which, on its own, can become matte when dry. Not only does coconut oil make your chocolate coating shine, but it also helps the chocolate harden.
Sauce is made from mashed fruit but uses less pectin than jam and is less jelled. Syrup is made from either mashed fruit or just the juice of the fruit, but uses even less pectin than sauce so it is slightly jelled and pourable.
Sauces include dark caramel, white mocha, pistachio, mocha, and caramel drizzle. Syrups include vanilla, sf vanilla, caramel, hazelnut, dolce, raspberry, classic, liquid cane, brown sugar, toffee nut, etc! I like to generalize it as sauces are thick and creamy. Syrups are thinner, sticky, and are used for flavor.
Coffee syrups vastly outperform sauces in cold applications. You can add syrups to already chilled beverages, and still achieve flavor osmosis. This is in contrast to adding sugar or coffee sauce, which both clump on the bottom.
The main difference is the texture. Hot fudge is thicker and more rich while chocolate sauce is thinner and more pourable. Chocolate sauce stays sauce in the refrigerator, while hot fudge gets cold and thick…like fudge.
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