Hot Chocolate Sauce

Homemade hot chocolate sauce? Oh…yes. Trust us. It’s easy and far, far superior to anything that comes in a squeeze bottle. You’re just three ingredients away from bliss–chocolate, heavy cream, and sugar. Get ready to eat a sundae anytime you want, darling.

Hot chocolate sauce drizzled over scoops of vanilla ice cream and chopped nuts in a metal bowl.

A soda fountain mainstay, this classic hot chocolate sauce can be dribbled over sundaes, whirred into malteds, mixed into Black Cows (you do know what that is, don’t you?), slathered over bananas, and more, including heaped on a scoop of plain ole vanilla ice cream. We recommend you keep a stash on hand at all times for just such emergencies. The alternative is just too disappointing.–Elsa Petersen-Schepelern

LC Chocolate Sauce Sensation Note

Though this chocolate sauce recipe isn’t much more difficult or time-consuming than grabbing a squeeze bottle or unscrewing a jar, the chocolate flavor is far more complex than what you’ll find in any goopy, saccharin, chemical-laden, store-bought rendition. Go ahead. Try them. And then try this. See for yourself. Pretty sensational, eh?

Hot Chocolate Sauce

Hot chocolate sauce drizzled over scoops of vanilla ice cream and chopped nuts in a metal bowl.
A jar of hot chocolate sauce is indispensable. Try it on a sundae, sure. But you know that you can also use this chocolate, cream, and sugar beauty on waffles, root beer floats, sponge cake. Anything.
Elsa Petersen-Schepelern

Prep 10 mins
Total 10 mins
172 kcal
5 from 1 vote
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  • 6 squares (6 ounces) unsweetened chocolate broken into pieces
  • 1 cup heavy cream warmed
  • 1/4 cup granulated sugar


  • Melt the chocolate in a bowl set above a saucepan of simmering water — don’t let the water touch the bowl. Alternatively, melt it in the microwave on medium in short 30-second bursts, stirring in between, until melted, about 2 minutes total.
  • Stir the hot cream and the sugar into the chocolate and mix well.
  • Serve hot, warm, or at room temperature.
Print RecipeBuy the Soda Fountain Classics cookbook

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Show Nutrition

Serving: 1servingCalories: 172kcal (9%)Carbohydrates: 10g (3%)Protein: 1g (2%)Fat: 15g (23%)Saturated Fat: 9g (56%)Polyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mg (15%)Sodium: 11mgPotassium: 46mg (1%)Fiber: 0.2g (1%)Sugar: 9g (10%)Vitamin A: 583IU (12%)Vitamin C: 0.2mgCalcium: 27mg (3%)Iron: 0.2mg (1%)

Recipe Testers’ Reviews

I’m on autopilot when it comes to chocolate sauce. When I was a kid, chocolate sauce came out of a Hershey’s can (and, eventually, a bottle), so in my adulthood, whenever I thought of chocolate sauce for sundaes, I thought of Hershey’s. Until I saw this recipe, I never thought about making it myself. But it’s easy to follow in terms of only having three ingredients and not taking a lot of time to make. The tricky part is choosing a type of chocolate—at my local grocery store, I found three different types of unsweetened chocolate and I knew that each one would result in a sauce with a different chocolate flavor. That said, this recipe is a good starting point. I followed the recipe and added extra sugar to amp up sweetness.

TIPS: I used 6 ounces of Ghiradelli’s 100% Cacao Unsweetened bar. I only needed 3-30 second zaps in the microwave at 50% power to melt it. I suggest checking every 10 to 15 seconds to prevent scorching.

Originally published June 14, 2010


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  1. No one from the website answered the obvious question: is it six ounces of unsweetened chocolate? Six squares could come from a 3.5 or 4 ounce bar of, say, Lindt chocolate. Six one ounce squares? Thanks for clarifying.

  2. How big are the squares? I know that “squares” can vary substantially depending on the brand of chocolate you buy.
    Thanks to anyone who might have the answer!

  3. We make a fudgy-type sauce with only 3 ingredients, also. Ours, for some reason, is called “Janet’s Fudge Sauce.” It uses chocolate chips, evaporated milk, and vanilla. The best part? the next day, after it’s refrigerated, you can eat it with a spoon and it’s like semi-soft fudge—oh! wonderful!

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