So, while it’s true I generally play fast and loose with recipe titles, when they really do mean different things, I try to come correct.
What makes this a chocolate sauce, and not hot fudge, is the fact that it doesn’t firm up when it hits the ice cream. True hot fudge sauce is actually melted, liquefied fudge, and by the time it finishes its slow slalom down the side of your sundae, it will resemble its namesake.
Hot fudge requires the sauce to be cooked to a specific temperature, for a certain time, and is generally a trickier operation than the simple sauce you see here. Like I said in the video, I’m sure we will eventually do a hot fudge video, but in the meantime, this ultra easy chocolate sauce should work fine.
Anyway, if you are a regular buyer of store-bought chocolate sauce, and didn’t realize how easy it is to make your own at home, then I hope you give this recipe a try. Enjoy!
Makes about 1 1/2 cups of Chocolate Sauce
3/4 cup sugar
1 1/2 tablespoons flour
1/2 cup high-quality, unsweetened cocoa powder
1 1/4 cups milk
2 tablespoons butter
1/2 teaspoon vanilla, or to taste
52 comments:
chef john. how long does this keep for in the fridge?
a long time, but not sure exactly
Can you use evaporated milk, and low/non fat milk?
Hummmmm!!!!!
Delicioso!!!!
i used 2%, so yes. not sure about evaporated!
Chef, for the love of god, ignore Mary F from now on. Pretty sure it's just some big, greasy man sitting in his mom's basement waiting for you to post so he can ask the most ridiculous questions that you've already made a point to answer in the video. This is referred to as "trolling."
But anyway, you know what would be good in this sauce? Cayenne! Spicy chocolate = WIN.
"its slow slalom down the side of your sundae" beautiful alliteration :)
I was ignoring that sad troll, but wasn't paying attention! What a tool.
Chef John,I want you to know that you are AWESOME.
You're on my list of people to meet before 21!
(19 right now)
Ahh sighh,one day :')
Whether you want to call it hot fudge or chocolate sauce, I don't care, because it looks delicious!!!! Wish I had ice cream in the house!
Hello Chef John,
I love your videos!!!! That chocolate sauce looks amazing I will give a try ;) I have a question, I would like to make a NY cheesecake with chocolate chip crust, that recipe looks so delicious, i clicked on a video but unfortunately that page wasn't found. Is it possible to get that video back? I really would like to give a shot. Thank you for the great recipes.
Kultay.
Made this yummy chocolate sauce, only to find out hubby had eaten the remainder of the ice-cream!
Poured it over some hazelnutbutter and added shredded coconut, instead.
OMG! I must be allergic to your chocolate sauce, because I've eaten hazlenutbutter and coconut before, so the only new item is your chocolate sauce.
Drat, the allergy that made my thighs swell up after eating this delicious mixture.
Oh wow, this looks great. When I make ice cream, I'm always looking for a good sauce, but I hate that generic plastic stuff. This version looks easy enough, I'm gonna try it for sure.
Thank you so much for this recipe. I think I told you before I am soy lecithin sensitive which pretty much rules out all purchased chocolate sauces. I feel like you gave me a present. Yum.
Chef John, I noticed that you didn't put this post into the 'Chocolate' category..
Now I don't have to import that stuff from Pennsylvania and pay the enormous shipping cost. Yay and a big win for this yank.
Now to make ice cream to go with it.
The "obvious" next question is whether I can make a healthier nutella by mixing cocoa (and sugar?) into my almond butter. Maybe with milk to make it easier to spread?
call it what you want, chef j. i'll call that the yummy-licious choklit sauce; or choco-licious sauce; or yummy-in-the-tummy choklit sauce? :)
I have indeed become lazy and been buying the bottle. This is awesome! As soon as I get some more Penzey's cocoa, I am making it! :)
I have never wanted to eat ice cream more in my life . . . I can't wait to make it!
Did you use natural cocoa powder or Dutch process?
I love your blog and I LOVE your videos!! So easy to follow! Thank you for existing!
Hey CJ, this looks like what my grandma used to make us for breakfast. We called it chocolate gravy. Goes great with homemade biscuits or toast. Food that is good for the soul.
Chef John, have enjoyed making your recipe for ciabatta from 2009, one thing I did differently, was use a technique I'd used from another recipe. To help get that thin crispy crust only achieved by steam, I place a shallow roasting pan on a lower rack, quarter fill it with hot water, then before I place the sheet pan w/the bread in the oven, I drop 2 to 3 cups of ice (depending on size of roasting pan) into it then place the bread pan in the oven and shut the door so the steam doesn't escape.
Mary from RI
thank you chef john for a true chocolate sauce recipe. i am not a fan of hot fudge, but a nice thick rich velvety chocolate sauce clinging lovingly to a mound of cold, creamy, vanilla bean ice cream...ummmmm, i gotta go......
I used E. Guittard cocoa, but don't have the can anymore! Not sure, but may be on their website.
So I would guess you used their "Cocoa Rouge Unsweetened Cocoa Powder" which, according to their web site (http://guittard-online.stores.yahoo.net/bakingproducts.html), is dutched.
why was the video on youtube removed?
shef john. your words against me are libelous.expect to hear from my church.
That truly is fudgy love!
Wait a minute. Mary F?! Weren't you the one who was supposedly "boycotting" this site. Didn't you say you would encourage your church to do the same. WHY are you still here then? Just go away.
Okay, but why DO you pronounce it "surp"?
Is it weird that I made this and it turned into a super thick syrup that resembled fudge when cooled? XD Should I lower the heat next time or add more milk or something for teh same consistency as you had in the video?
Hi Chef John! I'm from Brazil and I must say that I ADORE your blog! Your recipes are just amazing! Great work!
Maybe I am just too stupid, but... How can measuring butter in tablespoons ever be accurate? Not just in this recipe, but in general. Is it just me? Maybe because I'm German and don't know your American measuring methods? Am I supposed to melt the butter first and then measure it? I just don't understand how this works... I mean, if butter was liquid or some powder consistency like flour, no problem. But chunks of butter? (Same thing with measuring butter in cups, by the way.)
Please, can somebody explain that to me? I would really appreciate that. Thank you!
very simple. American butter is always sold in 1/4 lb "sticks" which each have 8 tablespoon marks on the foil wrapper. So, you just slice off how many you need!
Chef john: And we are gonna pour this on...
Me: BROWNIES!
Chef john: Good guess,
Me: YES!
Chef john: Ice cream!!!! :D
Me: Are you serious?!
Lol, Thanks Chef john! :)
JUST tried this recipe.
WOW!
My husband said "another VOILA moment from Sandy's kitchen". Thanks for this REALLY really good sauce, Chef John. You are 100 thousand percent awesome.
Triple infinity.
Wouldn't it be better to add the vanilla after the sauce has cooked down, so most of it doesn't evaporate from the couple minutes of cooking?
Actually its the alcohol that evaporates, not the flavor, but sure!
Chef, did you use dutch processed cocoa or just the regular unsweetened one? Thanks for this!
this is what i use... http://www.amazon.com/Guittard-Cocoa-Powder-Unsweetened-Process/dp/B0049BJG8I
Dear Chef John
I am from santa Cruz de la Sierra in the country of Bolivia, I am a Bolivian, and have discovered your blog where I have seen a recipe that I have been looking for some long time now, finally found it in your blog, this recipe is the home made chocolate sauce, we use it to pour it on top of a frozen cake, we know how to makwe the frozen cake, but did not have the sauce, let me tell you that our invited friends were delited with the ice cake and the chocolate topping, God bless you for this blog and I thak you a million times.
Thank you!
The video said about cooking it for 6 minutes. At about a minute and a half the sauce thickened abruptly like a chocolate thick custard! Saved it by adding about 8 tablespoons milk, one at a time and it turned GREAT!!! Thank you Chef John!
Probably messed up my measurements as I don't have a proper "cup".
great recipe, so much so that I can't wait for the hot fudge.
Love your recipes. This came out way too thick for some reason. Had to add water.
Thank you very much for the recipe. Everyone said that they have never tasted better!
My husband when having this sauce served on top of Chef John's awesome Minute Chocolate Mug cake, going after every morsel intently:
"It's great but...but.."
Me:
"But? There's no 'but' here!"
Him: "BUT, it needs to be served with a tiny spatula so I can get it all out!"
Me, thinking to myself: "Yes! A freakishly small tiny spatula..."
Chef oh, this is... this... is... AMAZING. It's just SO GOOD. It's so good, the ice cream paled in comparison. This is a keeper. I followed it exactly, and it's the best chocolate sauce I have EVER had.
Thank you so much. I love your blog, and your youtube channel. Please keep up the great work! More! More, I say....
yum yum yum!
Chef John,
Can I omit the flour and substitute the milk for the flour? Would it still taste good?
I made this tonight but used corn starch instead as I didn't have white flour and it turned out great ,thanks dear
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