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
- Quick Glance
- 10 M
- 10 M
- Makes about 1 1/2 cups
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.
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.