This homemade chocolate sauce is a thick and gloriously chocolatey sauce, perfect for drizzling over everything. Just 6 ingredients and 10 minutes!
Ingredients
- 260 g dark brown sugar (1 ¼ cups packed), notes 2
- 85 g unsalted butter (3oz / ¾ stick)
- ⅓ cup water
- 47 g dutch processed cocoa (½ cup), notes 3
- 1 pinch flaky sea salt
- 1 teaspoon vanilla extract
For best results, always weigh ingredients where a weight is provided
Instructions
- In a medium saucepan over low-medium heat, melt together the sugar, butter and water until smooth.
- Add the cocoa and sea salt and gently whisk until combined.
- Stirring often, keep heating. As soon as you see the first bubble surface, remove it from the heat.
- Stir in the vanilla extract.
- Pour into a jar until ready to use. Best heated until just warm.
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Notes
- For best results you should always weigh ingredients like cocoa powder, flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- Sugar: If you don't have dark brown sugar, you can use light brown sugar or white granulated sugar. The flavour will differ slightly but still taste great.
- Cocoa: Feel free to use plain unsweetened cocoa.
- Squeeze bottles, old jam jars or preserving jars are great for storing.
- Store the sauce in the fridge for up to 2 weeks. Reheat as needed in the microwave or a small saucepan before use.
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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
