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!)
1st minute – measure sugar and cocoa powder.
2nd minute – add in water and bring the mixture to a boil.
3rd minute – measure some butter and whisk it in.
And that’s it! Now you just have to let it cool.
Here’s what I did to my chocolate sauce: I grabbed a puff (recipe here) and fill it with ice cream.
And then I pour the warm chocolate sauce on top – oooh la la!
Pure bliss on a plate!
- 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
- 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.
- 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.
- 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.
- 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!