This easy homemade chocolate sauce is the chocolate fudge sauce you've been longing for. Rich, decadent, oozy chocolate for that perfect drip on all your favourite desserts, from ice cream and cheesecake to pancakes and more!
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Why you'll love this recipe
- Oozy, Fudgy Texture: Thick, gooey, glossy sauce that sticks to the spoon and give's that all important drip!
- Glossy Perfection: The addition of golden syrup (or corn syrup) keeps this sauce silky smooth and delicously shiny.
- Ready In A Flash: Tastes like a gourmet ice cream parlor treat but takes almost zero effort to whip up on the stove.
- Intense Chocolate Hit: Using both semi-sweet chocolate and cocoa powder gives it a rich, deep flavor that isn't just "sweet."
- The Ultimate Drip: It’s thick enough to hold its shape for that perfect Pinterest-worthy drizzle without running straight to the bottom of the bowl.
Need more death by chocolate recipes in your life? Why not try making my chocolate chip cheesecake, double chocolate chip ice cream or no-bake chocolate cheesecake. Chocolicious!
Ingredients
Semi-sweet chocolate: I use semi-sweet chocolate in this recipe with cocoa solids of 45%. For a less sweet sauce you could use darker chocolate with more cocoa solids, or for a milder flavour you could use milk chocolate.
Cocoa: I use natural cocoa powder in this chocolate fudge sauce for maximum chocolate flavour, but it is a little harder to dissolve then dutch processed cocoa powder.
Golden syrup: the golden syrup helps keep this sauce thick and flowing. If you can't get golden syrup you could use the same amount of light corn syrup, glucose syrup or you could try treacle.
Brown sugar: also known as light brown sugar. You could use dark brown or white sugar instead if you prefer.
Vanilla essence: a little vanilla essence helps enhance the chocolate flavour of this recipe. You can use real or imitation vanilla essence as your budget allows.
Cream: I use thickened cream in this recipe, also known as heavy cream or heavy whipping cream, with a fat content of about 35%.
Butter: I use regular salted butter in this recipe. You could use margarine instead if you prefer.
How to make homemade chocolate sauce
See the full recipe card at the end of the post for ingredient amounts and instructions.
Chop the semi-sweet chocolate up into small pieces. Add the cream to a small pot on the stove and gently heat. Sift in the cocoa power and whisk well. If you are having trouble getting the lumps out, carefully blitz with an immersion blender.
Add brown sugar, golden syrup, vanilla and salt. Heat on low, stirring well untill well combined.
Add the butter and chopped semi-sweet chocolate and whisk well.
Heat the sauce on low for another five to ten minutes until the sauce starts to thicken and is smooth and glossy.
Hot tip: to test if the sauce is suitably thickened once cool, put a small plate in the freezer for half an hour before making the sauce. To test the sauce put a small spoonful of hot sauce on the cold plate. The sauce will chill rapidly and you can check how done your sauce is!
To serve warm allow to cool briefly, then drizzle away. Otherwise allow to cool, then transfer to a covered container and chill in the fridge until needed.
How to serve
This decadent chocolate fudge sauce is so versatile that it goes with so many desserts. Here's a few of my favourite ways to serve it:
- The ultimate cookie sundae: pour it over Oreo or cookie dough ice cream for the classic ice cream parlor taste.
- A gourmet twist: drizzle over pistachio ice cream for Dubai chocolate vibes - this year's must have flavour!
- Classic cheesecake topping: Take a simple Philadelphia no bake cheesecake and make it indulgent with a velvety, ozzy chocolate topping.
- The showstopper: serve it with my loaf pan basque cheesecake for an easy, sophisticated, bold dessert.
Hot tip: If the sauce is too thick to pour when you take it out of the fridge you can microwave it VERY briefly, as in for about five seconds, and it should loosen right up.
How to store
In the fridge: in a covered container, for up to five days.
In the freezer: in a covered container, for up to 3 months. For individual serves try freezing in ice cube containers first, then transfer to a container.
Tips for success and frequently asked questions
I don't have golden syrup. What can I use instead?
The simplest sub for golden syrup is an equal amount of light corn syrup. It won't have the same depth of flavor but will keep your sauce thick, glossy and driptastic. At a pinch you could also use a small amount of mild-tasting honey, but you will be able to taste this in your sauce.
My sauce is too thick to pour
It's probably too cold. Heat it up very briefly and it should loosen right up without losing that lovely ooze. You could also whisk in a tiny dash of milk, but not too much or your sauce will become runny.
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📋 Recipe
Homemade Chocolate Sauce
Ingredients
- Approx. 1 & ½ bars (standard 4oz baking bars, or approx. 5.3 oz or 150 gms total) semi-sweet chocolate, approx. 45% coco solids
- 1 cup (250mls) thickened cream
- 1 tablespoon (6gms) coco powder
- 2 tablespoons golden syrup
- ½ cup (120gms) tightly packed light brown sugar
- 1 teaspoon vanilla extract
- 2 tablespoons (40gms) unsalted butter
Instructions
- Chop the semi-sweet chocolate.
- Add cream to a small pot. Gently heat.
- Sift in the cocoa powder. Whisk well.
- Add the brown sugar, golden syrup, vanilla and salt. Heat on low. Stir well.
- Add the butter and chopped semi sweet oo the pot. Whisk well.
- Cook on low for approx five to ten minutes. Stir frequently until the sauce starts to thicken and is smooth and glossy.
- To serve warm, allow to cool slightly then use immeidatly.
- To serve cold, allow to cool, then transfere to a covered container in the fridge. Chill until needed.
Notes
Nutrition
Nutritional Disclaimer
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
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