Tessa’s Recipe Rundown
Taste: Just pure chocolate goodness, no weird sickeningly sweet or artificial flavors here.
Texture: So rich, thick, and fudgy it’s to die for.
Ease: If you can measure ingredients and stir, you can make this chocolate sauce because it’s just that easy.
Appearance: Absolutely positively delectable, I couldn’t resist anything drizzled with this liquid gold.
Pros: Quick, easy, and 1,000 times better than any store bought chocolate sauce. Plus it goes good on everything.
Cons: None! The stuff can even be made ahead of time!
Would I make this again? Absolutely, there’s an extra bottle sitting in my fridge ready to be enjoyed.
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Oh boy is this homemade chocolate sauce recipe good. I could chug an entire batch it’s so thick and fudgy and loaded with unadulterated chocolate flavor. It goes good with ANYTHING and instantly elevates any sweet treat into something glorious. Ice cream, warm brownies, pastries, waffles, bread pudding, crepes, even as a dipping sauce for fruit, cookies, or my personal favorite, churros. The sauce is perfection on its own, but you could totally add a flavored liqueur such as Grand Marnier, Frangelico, or Chambord for an extra boost of flavor.
I love to use my Weck jars or an airtight glass bottle to store the chocolate sauce.
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Homemade Chocolate Sauce
Ingredients
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 cup light corn syrup
- 1/4 cup half-and-half or evaporated milk
- 2 tablespoons butter or margarine
- 1/2 teaspoon vanilla
Instructions
- In a small saucepan, stir together the sugar, cocoa powder, corn syrup and half-and-half. Set over medium heat and cook until mixture comes to a boil, then reduce heat to medium-low and simmer, stirring occasionally, for 3 minutes. Remove sauce from heat and add butter and vanilla, stirring until the butter melts. Cool to warm or room temperature before using or store in an airtight container in the refrigerator for up to 1 week. The chocolate sauce can be reheated in the microwave.
Delicious. Perfect creamy texture. Easy to make. When it’s cool, I add it in little chunks to homemade mocha ice cream, then top with homemade caramel sauce. Unbelievably delicious. Thank you AGAIN, Tessa! You never let us down!
So thrilled you enjoy this recipe, Trish!
Hi Tessa. Just a little question. Would I be able to use this syrup in a cake recioe? I don’t have Hershey’s chocolate sauce, was wondering if this would be the same?
Thank you
Bonnie