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Warm Chocolate Sauce

Warm Chocolate Sauce

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Active time: 15 min
Total time: 15 min
Serves: 1 1/2 cups (approx.)
Decadent warm chocolate sauce is perfect for drizzling over cakes, sundaes, fruit or just about anything.

Steps

1

Gathering Your Mise en Place

Gathering Your Mise en Place

Ingredients

  • 4 1/2 oz whole milk
  • 2 oz heavy cream
  • 1 1/4 oz icing sugar
  • 5 1/4 oz quality, semi-sweet chocolate
  • 1 oz unsalted butter (room temperature)
To prepare your mise en place, first weigh the chocolate. Chop it into small pieces and place it into a medium-sized bowl. Measure and weigh the rest of the ingredients and set aside.
2

Boiling the Milk and Cream

Boiling the Milk and Cream
In a small saucepan, bring the cream, milk and icing sugar just to the boil. Don't let the mixture boil for too long, as the liquid will reduce and change the ratio.
3

Making the Chocolate Sauce

Making the Chocolate Sauce
Once the mixture has been brought to a boil, pour it over top of the chopped chocolate. Let sit for a few seconds before gently whisking to combine.
4

Finishing the Chocolate Sauce

Finishing the Chocolate Sauce
Once the mixture is smooth and completely melted, add the room-temperature butter. Gently whisk to combine. The butter will give the sauce a glossy sheen. The sauce can be used immediately. If you need to reheat it, you can do this in a double boiler (bain marie) over very low heat. Stir often and remove from the heat once it has just warmed through.

20 Comments

  • K A
    K A •
    Hi.... How long will this keep in the fridge ? I noticed some dairy products so I guess not much . Can I freeze the sauce ?
    Reply
  • Dawn T
    Dawn T •
    It will keep for quite sometime in the refrigerator and yes you can freeze it. Cheers!
    Reply
  • Ann M
    Ann M •
    Can the sauce be used to make dark hot chocolate
    Reply
  • Dawn T
    Dawn T •
    I think this would make a decent hot chocolate.
    Reply
  • Ann M
    Ann M •
    FYI: It did make a good hot chocolate - I put an extra 1/2 oz. of semi-sweet chocolate, 1 tsp more of icing sugar and didn't put in any the butter.
    Reply
  • Iglal S
    Iglal S •
    Can I make chocolate sauce without heavy cream?
    Reply
  • Juliana A
    Juliana A •
    What can i do if the sauce is more liquid that it should?
    Reply
  • Juliana A
    Juliana A •
    I'm planing on drizzling over a cake and i'm afraid is not going to stay.
    Reply
  • Kimberley S
    Kimberley S • Rouxbe Staff •
    This is a sauce, so it is not thick enough to use as an icing on a cake. If you need to decorate the cake, you could put some cocoa or icing sugar in a fine sieve and sprinkle it over the top for something. I would then cut the cake and drizzle the sauce over each piece...or pool it on a plate and put the piece beside/on top of it. If you want a thicker icing to spread over the cake, you could use the ganache from Step 1 in this Chocolate Ganache Cake recipe. Hope this helps!
    Reply
  • Rick P
    Rick P •
    Hi A few weeks ago I visited the historical city of York here in the UK. We dined in an Italian restaurant and had profiteroles with white chocolate sauce. The sauce was absolutely delicious! Is there any chance of RouBe showing its students how to make a white chocolate sauce? Would it be possible to substitute the dark chocolate for white chocolate? Many thanks Rick p.s. I'm still waiting for the lesson on hollandaise sauce :-)
    Reply
  • Kimberley S
    Kimberley S • Rouxbe Staff •
    White chocolate is a different beast altogether as it does not contain any cocoa solids (refer to the lesson on the Basics of Chocolate in the Cooking School). Because white chocolate contains more milk solids and large amounts of sugar, I would try cutting the amount of cream and milk in half and omit the icing sugar. Depending on the chocolate used, you may need to tweak the consistency of the sauce by adding more liquid or chocolate to suit your likes. White chocolate can burn easily, so make sure to melt it in a bain marie over very low heat. Since we are focused more on the culinary lessons at the moment, white chocolate sauce currently isn't on our production schedule; however, hollandaise will be coming out in the near future - we promise :) Cheers!
    Reply
  • Cindy G
    Cindy G •
    Is icing sugar the same as powdered/confectioners sugar? Thanks!
    Reply
  • Kimberley S
    Kimberley S • Rouxbe Staff •
    Yes, icing sugar = powdered/confectioners sugar. Cheers!
    Reply
  • Terry F
    Terry F •
    How does this turn out if 2% milk is used instead of whole milk? Not for diet reasons but it's what I have in the house.
    Reply
  • Dawn T
    Dawn T •
    Not sure as I haven't tried it myself. First thing is it won't be as creamy and secondly it could split due to the lower milk fat. But then again it might be fine. Cheers!
    Reply
  • Ajooni K
    Ajooni K •
    does this taste like a hot fudge? I wanted to put it on my ice cream
    Reply
  • Kirk B
    Kirk B •
    Hi Ajooni - thanks so much for your comments. Indeed, this beautiful chocolate sauce is a perfect compliment for ice cream! I wouldn't say it tastes like hot fudge as it's creamier any more delicate. I think you will really enjoy! Thanks so much for learning with Rouxbe! All the best, Chef Kirk
    Reply
  • Jay P
    Jay P •
    Can I reheat this in the microwave? I have an event we’re I could serve it but no stoves are available.
    Reply
  • Eric W
    Eric W • Rouxbe Staff •
    Jay, yes, you can reheat this sauce in the microwave oven. Do so in multiple, short heat cycles, stirring with each one.
    Reply

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