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3-Minute Easy Chocolate Sauce

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This is the easiest, fastest and very delicious chocolate sauce that I whipped up – in less than 3 minutes.

Yes, you heard me right – 3 minutes!

And you only need 4 ingredients which are definitely found in your pantry!


(Yes, I’m very excited talking about this chocolate sauce. ;))

Here’s the break down:

(This is probably by far the shortest step-by-step photos I’ve ever taken!)

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1st minute – measure sugar and cocoa powder.

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2nd minute – add in water and bring the mixture to a boil.

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3rd minute – measure some butter and whisk it in.

And that’s it! Now you just have to let it cool.

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Here’s what I did to my chocolate sauce: I grabbed a puff (recipe here) and fill it with ice cream.

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And then I pour the warm chocolate sauce on top – oooh la la!

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Pure bliss on a plate!

3-Minute Easy Chocolate Sauce
 
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Makes ½ cup
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Ingredients
  • 30 grams (1/4 cup) best-quality cocoa powder (I used Varlhona cocoa)
  • 55 grams (1/4 cup) caster sugar (more if you like a sweeter sauce)
  • 100 ml water (1/3 cup + 1½ tablespoons) (substitute with milk for a creamier texture)
  • 10 grams (2 teaspoons) unsalted butter, diced
Method
  1. Combine the cocoa powder, caster sugar and water in a small pot. Bring it to a boil over medium-high heat, whisking constantly to dissolve the sugar and cocoa powder.
  2. Remove the pot from heat and stir in the butter. Let the sauce cool before transferring it to a serving container. The sauce will thicken slightly when cooled.
  3. Make ahead: Keep the sauce covered in the refrigerator for up to 1 week. Warm it up in the microwave or in a pot and whisk till smooth before using.
Naggy
adapted from Masterchef Aria Chocolate Tart by Poh Ling Yeow

Super Naggy:

  • Use the best quality cocoa powder you can find. I love Varlhona cocoa – it’s expensive, but worth every penny!
  • The resulting sauce is bitter-sweet, so if you like a sweeter sauce, add in more sugar while it’s still warm.
  • If you need the sauce urgently, place the pot in an ice water bath and stir till it’s cool.
  • A fellow foodie, Jane, tried out this recipe and used water instead of milk, and she said the resulting sauce is even better! I guess the milk make the sauce richer and thicker! Thanks Jane!

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© Jasline N. and Foodie Baker, 2008 – 2017

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Reader Interactions

Comments

  1. It was just wowso melting… Definitely yum-yum…I did it with pancakes and icecream

    Reply

  2. This was an excellent recipe – I had to make 3 liters of chocolate sauce for a function and it was perfect…. made a slight variation by adding some vanilla for flavour…. thanks a ton! Great recipe

    Reply

    • Wow 3 litres of chocolate sauce?? It spells chocolate heaven to me! I’m glad you like the recipe Sanjo, and the vanilla addition sounds awesome! 🙂

      Reply

  3. Enjoyed this recipe; thanks! P.S. there is no ml to cup conversion on the water, if you want to add that. I used this recipe to moisten up some brownies that I made that were too dry because I added some cornmeal and not enough liquid. So I poked lots of holes in the brownies w/ a fork and poured this over to bring back the moistness and enhance the taste. P.S.S., I substituted 1/2 of the sugar with liquid stevia (4 droppers) and it was still delicious. 🙂

    Reply

    • Hi, I will not recommend this to cover the cake as it may not be thick enough. Use a chocolate ganache (chocolate to cream in the ratio of 1:1) if you want to cover the cake.

      Reply

      • Mmmmmm I’m about to try all of you guyses ideas I’m going to make some pancakes with chocolate sauce on top and put a little coffee in it . I think I’m going to try to use some powdered sugar also with the regular sugar and see how that taste !!! Thank you for the recipe Sarasota Florida Quarry

        Reply

  27. Oh, Jasline! Just what my diet needs, a more efficient delivery system for chocolate. 🙂
    This does look so rich and delicious and it’s too easy to make. The sight of your sauce dripping down a profiterol has me salivating. I need some vanilla ice cream. I have everything else needed.

    Reply

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