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Warm Chocolate Sauce

by Kimberley S in Rouxbe Recipes

Decadent warm chocolate sauce for drizzling over cakes, sundaes, fruit or just about anything.

  • Serves: 1 1/2 cups (approx.)
  • Active Time: 15 mins
  • Total Time: 15 mins
  • Comments: 16
  • Views: 4942
  • Success 100%
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Step 1: Gathering Your Mise en Place

Gathering Your Mise en Place

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.

  • 4 1/2 ounces whole milk
  • 2 ounces heavy cream
  • 1 1/4 ounces icing sugar
  • 5 1/4 ounces quality, semi-sweet chocolate
  • 1 ounce unsalted butter (room temperature)

Step 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.

Step 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.

Step 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.

Related Tips & Techniques

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Kitchen Tools | Whisks

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What is Mise en Place?

Related Cooking School Lessons

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Basics of Quality Chocolate
K A

Q:

Hi....

How long will this keep in the fridge ? I noticed some dairy products so I guess not much . Can I freeze the sauce ?

Dawn T
Rouxbe Staff

RE: How Long Will Chocolate Sauce Keep

It will keep for quite sometime in the refrigerator and yes you can freeze it. Cheers!

Ann M

Use to make hot chocolate?

Can the sauce be used to make dark hot chocolate

Dawn T
Rouxbe Staff

Re: Use to make hot chocolate?

I think this would make a decent hot chocolate.

Ann M

Does make a good hot chocolate

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.

Iglal S

Chocolate sauce igredients

Can I make chocolate sauce without heavy cream?

Kimberley S
Rouxbe Staff

RE: Chocolate Sauce Without Cream

You can. Here is a link to a recipe by David Lebovitz, which uses no heavy cream. Cheers!

Juliana A

Liquid sauce

What can i do if the sauce is more liquid that it should?

Juliana A

Help

I'm planing on drizzling over a cake and i'm afraid is not going to stay.

Kimberley S
Rouxbe Staff

RE: Liquid Sauce

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!

Rick P

White chocolate sauce??

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 :-)

Kimberley S
Rouxbe Staff

RE: White Chocolate Sauce

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!

Cindy G

Icing Sugar

Is icing sugar the same as powdered/confectioners sugar?
Thanks!

Kimberley S
Rouxbe Staff

RE: Icing Sugar

Yes, icing sugar = powdered/confectioners sugar. Cheers!

Terry F

whole milk

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.

Dawn T
Rouxbe Staff

RE: Whole Milk

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!

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