Perfect Chocolate Sauce Recipe

Perfect Chocolate Sauce could not be ant easier to make than this recipe!  This truly is chocolate sauce perfection!  So, make your own chocolate sauce and forget the store bought ones.

Perfect Chocolate SauceOnce you fall in love with this chocolate sauce, you might want to keep a jar of it handy in your refrigerator.  The rich and velvety chocolate sauce is amazingly versatile!  No vanilla and no sugar is added – just high-quality chocolate with cream, water, and a little butter to give just the right texture and taste.

Remember, your sauce is only as good as the chocolate you use, so buy the best you can afford.  Learn all about dark chocolate.

Check out Linda’s Butters, Condiments, Sauces, Relish and Jelly Recipes for more great ideas.


Perfect Chocolate Sauce Recipe:
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Course: Sauce
Keyword: Perfect Chocolate Sauce Recipe
Servings: 1 1/2 cups
  1. ChocolateSauceIn a medium heavy-bottomed saucepan over high heat, bring the cream, water, and salt to a simmer, stirring occasionally.  Just before it starts to boil, turn off the heat and remove the pan from the stove.

  2. Add the chocolate and butter, stirring constantly with a rubber spatula to incorporate.  Keep stirring until the chocolate and butter melt and the sauce is perfectly smooth.

  3. Serve immediately, or reheat when ready to use.

  4. NOTE: The chocolate sauce can be stored, tightly covered, in the refrigerator for several week.  To serve, heat it in a double boiler, stirring occasionally.

  5. Makes 1 1/2 cups.

    Each tablespoon: 74 calories; 1 gram protein; 3 grams carbohydrates; 1 gram fiber; 7 grams fat; 4 grams saturated fat; 9 mg. cholesterol; 8 mg. sodium.



Recipe Notes

* Use a chocolate with 70% to 75% cacao.  Chocolate bars in the 70% to 75% range have a wealth of flavor that comes through more clearly than bars with a lower percentage of cacao - and a higher percentage of sugar.


Sources:  This recipe is from the Los Angeles Times, December 5, 2007 article by Amy Scattergood, Los Angeles Times Staff Writer.

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