Chocolate Sauce
4.8
(23)
Ingredients
Makes about 2 cups
Step 1
Place the chocolate in a metal bowl.
Step 2
Combine the cream and corn syrup in a small heavy nonreactive saucepan and bring to a simmer. Pour the liquid over the chocolate and allow it to sit for 3 to 4 minutes, or until the chocolate has melted. Whisk to combine. Allow the sauce to cool slightly, then pour into a bowl or other container. (Stored in the refrigerator, tightly covered, the sauce will keep for up to 2 weeks.)
Step 3
To serve, warm the sauce gently in the top of a double boiler or in the microwave.
Leave a Review
Reviews (23)
Back to TopDidn't have heavy cream so used half & half instead. . . . . . STILL fantastic!!! Used Aldi's Premium Chocolate Chunks with 62% cacao (no "junk" in the ingredients). I'm telling all my "foodie" friends out there!
Jessie
Akron, OH
9/5/2023
Absolutely delicious and simple. When refrigerated, the sauce is a thick, scoopable fudge. Of course, the taste depends on the quality of the chocolate used.
Anonymous
Long Island, NY
1/11/2022
Am I the only person who noticed the discrepancy between the forward text and the listed ingredients? The text says to use a 2 to 1 ratio yet the ingredient lists both chocolate and cream at 8 ounces.
cookiesnodgrass
12/13/2020
Really great recipe. Makes quite a bit. Using good quality chocolate is key. People went back and were scooping it up with their spoons. Delish!
Anonymous
Calgary,Alberta, Canada
2/8/2020
Bulletproof.
westsidecook
NYC
1/13/2018
This recipe has been around as I found it in my mother's pastry chef recipes. She would be almost 90 years old today. She made this for her cakes and pastries, and ice creams, even as a fudge ripple "mix in" She always used good quality chocolate. I grew up eating this and my kids grew up eating this "ganache sauce" and one day it will pass to them. People used corn syrup a lot in the 40's and 50's when my mom made it. By the time I was born ice cream, cake or anything with this sauce got me to do my chores much quicker. But, this is by no means an origional chocolate sauce recipe. It's an updated old recipe. It also works with half & half.
forensicsdoc
Maryland
10/31/2017
A four forker for sure!
Anonymous
Cape Cahd
4/4/2017
I made this twice this Holiday season. I used 1/2 & 1/2 and it was just wonderful. I also resisted buying corn syrup. I used good, Canadian maple syrup instead and that too was great.
mew8458
12/28/2016
This is a definite "go to " for simplicity and a delightful delicious topping!
shellocs
Coral Springs, FL
12/4/2016
This was a good recipe. I only had unsweetened chocolate on hand, so I used that with sugar and maple syrup. I also halved the recipe and still made quite a bit. I added salt and vanilla for a more robust flavor.
Anonymous
MN
8/29/2016
Sorry , meant to leave a four star on this one!
rocky10
Vancouver BC
2/14/2016
OMG !这是多么简单?添加了一个Cointre一帽子au, and a wee bit of vanilla extract, it is simply the best. Only had corn syrup, not the light version and could not be more pleased with outcome.. Only 10 minutes from start to finish. I am not the greatest chef in the world, but fussy about what is presented to me, this is a winner!
rocky10
2/14/2016
OMG !这是多么简单?添加了一个Cointre一帽子au, and a wee bit of vanilla extract, it is simply the best. Only had corn syrup, not the light version and could not be more pleased with outcome.. Only 10 minutes from start to finish. I am not the greatest chef in the world, but fussy about what is presented to me, this is a winner!
rocky10
2/14/2016
Simple and delicious. Makes a LOT of sauce.
jordane23
Vancouver
4/30/2010
This is a fine sauce. I added a pinch of salt and a bit of vanilla at the end.
Anonymous
1/14/2010
