Easy Chocolate Sauce Recipe
A quick and easy chocolate sauce recipe that can be used as chocolate syrup as well.
Some times, you just need a simple chocolate sauce recipe that you can make quickly and use instantly. No time to wait. That is what this recipe is about. No fuss.
✔️No using Chocolate Bars
✔️No Whipping Cream
✔️Easy everyday ingredients
Just plain and quick chocolate sauce that can be used in a variety of ways and not just to spread on a cake.
There are two ways to use this chocolate sauce: as a syrup and as a sauce.
- As a syrup: When the sauce is warm, let it cool for few minutes to use it. Do not chill it in the refrigerator. Transfer to a piping bag and snip a little or use a spoon and drizzle on top of ice-creams, trifles, brownies, sundaes etc.
- As a sauce: It is best to first chill the sauce in the refrigerator for 1-2 hours. This helps it thicken and so you can easily “spread” it on cakes.
How to make the sauce?
This sauce is extremely easy to make and gets ready within 15 minutes. You can use this sauce to drizzle over ice-cream or spread it on a cake like I did when I made this Chocolate Banana Snack Cake.
You will need these ingredients to make the sauce:
- Milk: The base of this sauce. We are going to add all ingredients to milk and boil them.
- Nutella: A punch of hazelnut doesn’t hurt😋 You are free to skip this ingredient though. But I recommend adding this for a delicious flavor.
- Cocoa Powder: The sauce gets its flavor from cocoa powder so do not skimp on adding this.
- Corn Flour/Corn Starch: This will help your sauce to thicken. You may substitute this with the same amount of whole-wheat flour too. I have not tried it but this should work. If the sauce does not thicken after adding this, increase the amount of flour used.
- Sugar: A little sugar to sweeten the sauce. Feel free to increase or decrease the amount as per your preferred sweetness.
Easy Chocolate Sauce Recipe
Easy Chocolate Sauce
Ingredients
- 100 ml Milk
- 1 tablespoon Cocoa Powder
- 1.5 tablespoon Sugar
- 1 tablespoon Corn Flour/Corn Starch
- 1 tablespoon Nutella
Instructions
- Measure all ingredients first and keep them ready.
- From the measured milk, take out two spoonfuls and add the corn flour. Mix well to make a lump-free mixture.
- Heat the remaining milk and add cocoa powder. Mix well with a whisk to break all lumps. Alternatively, you may pass the cocoa powder through a tea strainer first before adding it to the milk.
- Now once the cocoa-milk mixture has come to a rolling boil, add the cornflour-milk mixture and let the mixture boil. Add sugar at this point as well.
- You will see that the mixture has started thickening. Now turn off the heat and add Nutella. Mix well. You may add Vanilla Extract optionally as well.
- Let the sauce cool for some time. If you use it right now, it will be runny. For a thicker sauce, refrigerate it for at least 1-2 hours before spreading.
Notes
I made this sauce to use it with the Chocolate Banana Snack Cake and since snack cakes do not require a thick layer of icing, the serving size of this recipe is small.
You may double or triple the recipe to make larger batches. Also, you may add half a tablespoon of butter to make it richer. I preferred to skip the butter.
Did you make this recipe? I would love if you give a recipe rating below!
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