Chocolate Sauce

  • Prep Time: 0 mins
  • Total Time: 5 mins
  • Yield: 3cup
  • About This Recipe

    “Great over vanilla ice cream.”


  • 3/4 cuppacked dark brown sugar
  • 1/2 cupDutch-processed cocoa powder
  • 4teaspoonscornstarch
  • 3/4 cupskim milk
  • 1teaspoonvanilla extract
  • Directions

  • In a medium saucepan, whisk together brown sugar, cocoa and cornstarch.
  • Gradually mix in milk until well blended.
  • Bring to a boil, stirring constantly, until thickened, about 1 minute.
  • Remove from heat and whisk in vanilla.
  • Serve right away.
  • Reviews

  • “I really liked this, I think I’ve made it 5 or 6 times so far.very simple and easy to make under 5 minutes from idea to cleaned up.Because I just got a big delivery of really good cocoa powder from the importer I buy from, I wanted a recipe that used cocoa powder, not chocolate.
    Use the best cocoa you can and it’s still way cheaper than some chemistry lesson in a can.
    I wanted this primarily for mochas and milk chocolate and it works great, but 4 tsp of cornstarch is too much. 3 or maybe 2 is plenty if you want a consistency that pours easily and dissolves readily in milk or coffee.use the 4 if you are using this as a dessert topping because the thickness makes it like fudge.
    The recipe says it makes three cups, but it is no where near that much, more like just under 1 cup, enough for 6-8 drinks or dessert toppings.
    Years after my original review, I’m still making this on a regular basis.I’m adding the fifth star.”

  • “excellent! made it twice in the same week!!!!”

  • “Yum, yummer, yummest!Made this for a pound cake topping.I was wonderfully surprised that I could use brown sugar for this sauce.All who had it raved!It reminded me of made from scratch chocolate pudding.Super creamy!Did not have Dutch-processed cocoa, so added a little baking soda to my non-alkalized cocoa per a cooking site’s instructions, although I don’t know if it matters when not baking.The sauce didn’t seem thick enough after 1 minute but then thickened very quickly and became gloppy.I used my immersion blender and a little extra milk and it smoothed out to just the right consistency.I blame myself for letting the sauce boil too long.It’s always a good thing when a recipe can be fixed easily.”

  • “Delicious!I used Splenda Brown Sugar Blend, so it was low-fat AND low-sugar.Made hot brownie sundaes with no-sugar added ice cream.I will try this again and use different extracts, i.e. cherry or almond, for a different treat!Made for Winter 2010 Comfort Cafe game.”

  • “A very good recipe and easy to put together.I separated the batch and while it was still very hot, I mixed in some peanut butter. WOW! Everyone loved it.I’ll make this again, both with and without the addition of the peanut butter. I’d put it on fruit and ice cream.Thank you posting this treat of a sauce!”

  • “Excellent!Quick, easy and yummy!This is a thick, smooth sauce that tastes wonderful over ice cream.Thanks for sharing!”

  • “Super easy. Takes a little longer to boil but was worth the small effort. Used Hershey’s Special Dark Cocoa.”

  • “Great recipe. Simple, yummy, really nice consistency and texture–very smooth, not granular like other chocolate sauce recipes I’ve tried.”

  • “WOW! this was just perfect…I have thrown out a lot of attempts,but this one is a keeper.I was able to use lactose free milk….a plus for my husband.Thanks”

  • “I made this recipe to go over brownie sundaes and it was perfect!It was fast and easy.It had a very rich, chocolately taste and I was impressed by how well it reheated.So many chocolate sauce turn granular when in the fridge, but this was didn’t!Great recipe”

  • “This recipe gave me a little trouble, but I think it was more to do with my technique than the recipe. Before it boiled (it never actually came to a boil) the bottom began turning to glop, even as I was whisking it — that’s a first –so I snatched it off the heat and whisked in an additional half cup of water. Back on the heat and more whisking and more water returned it to smoothness, but it had a chalky texture. I used ghirardelli chocolate, reconstituted nonfat dry milk, and two tablespoons corn syrup for that thick, glossy “Hershey’s syrup” look, but I don’t see how any of those would have caused the glopping and the need for three times the liquid. I guess it all just added up. Anyway, it was okay in the end, and delish over cake and in coffee.Thanks for posting!”