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Chocolate Sauce Recipe

Easy chocolate sauce recipe made with milk, cream, chocolate and a touch of vanilla. Best made with good, bittersweet dark chocolate with a minimum of 65% cacao. Typically thinner in France, it's ideal to accompany classic French desserts.

Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 6 people
Calories: 116 kcal
Course: Condiments
Cuisine: French

Ingredients

  • 150 ml (5 floz/¾ cup) whole milk
  • 100 ml (3.5 floz/ ½ cup) whipping/heavy cream 30% fat (crème fleurette in France)
  • ¼ teaspoon vanilla powder or extract
  • 100 g (3.5oz /½ cup) dark, bittersweet chocolate min. 65% cacao, broken into pieces
  • 1 tablespoon caster (superfine) sugar optional (to personal taste, depending on chocolate used)
  • pinch salt fleur de sel (Maldon or Celtic sea salt)

Instructions

    Cup of Yum
  1. Heat together the milk and cream in a saucepan over a medium heat with the vanilla until nearly boiling.
  2. Turn off the heat, add the dark chocolate pieces and salt. Whisk until the chocolate sauce is smooth.
  3. Although optional, depending on the chocolate used, taste test and add a little sugar if necessary.

Notes

  • To serve: best on ice cream (such as chestnut vanilla ice cream), profiteroles, thin French pancakes (crêpes), chocolate crêpes and Poire Belle Hélène.
  • Storage: keep the cooled sauce covered in the fridge for a week, ideally in a sealed jam jar. Also freezes well (defrost first before using). Reheat gently - either a few seconds in the microwave or directly in the jar in a pan of simmering water.
  • Nutrition per 58g serving: 3 g protein; 5g carbohydrates; 9g lipids; Glycemic Index: 1