New recipes

Bittersweet Chocolate Sauce

Bittersweet Chocolate Sauce

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Makes about 1 1/4 cup Servings


  • 6 ounces bittersweet chocolate, chopped
  • 1 1/2 tablespoons unsalted butter
  • 1/3 cup heavy whipping cream
  • 2 tablespoons Armagnac, Cognac, or other brandy
  • 1 teaspoon vanilla extract

Recipe Preparation

  • Combine chocolate and butter in medium metal bowl. Place bowl over saucepan of simmering water; stir until melted and smooth. Remove from over water.

  • Bring cream to simmer in small saucepan; gently stir into chocolate. Add Armagnac, vanilla, and salt and stir to blend. DO AHEAD Can be made 3 days ahead. Cool, cover, and chill. Rewarm over low heat before using.

Recipe by Claudia FlemingReviews Section


    • 1 1/2 cups all-purpose flour
    • 1/4 cup cocoa powder, plus more for dusting
    • 3 tablespoons sugar
    • Pinch of salt
    • 3 large eggs
    • 3 cups milk
    • 1 vanilla bean, split lengthwise
    • 1/2 cup sugar
    • 5 egg yolks
    • 1/3 cup cornstarch
    • 2 tablespoons unsalted butter
    • 1/2 pound hazelnut chocolate (gianduja), roughly chopped
    • 1/2 cup heavy cream
    • 1/2 cup milk
    • 1 tablespoon sugar
    • 5 ounces bittersweet chocolate, roughly chopped
    • 1 tablespoon unsalted butter
    • 8 cups water
    • 2 cups sugar

Bittersweet Chocolate Fudge Sauce

There can't be any argument that hot fudge is the top choice for sundae toppings. Four ingredients and little effort produce this dark, thick fudge sauce. A bonus is that it thickens even further when the sauce hits cold ice cream. Almost any ice cream flavor will be delicious when buried beneath it.

One tablespoon of liqueur, 1 teaspoon of dissolved instant coffee granules or 1/2 teaspoon of cinnamon can be stirred into the warm sauce. Start with those small quantities, then taste more can always be added.

Make Ahead: The cooled sauce can be stored in the refrigerator for up to 5 days. To serve, warm the sauce in a saucepan over low heat, stirring often.

Servings: 2 - 2.5 cups

Combine the cream and butter in a medium saucepan over low heat cook until the cream is hot and the butter melts. The heated mixture should form tiny bubbles around the edge and reach about 175 degrees on a thermometer. Do not let it boil, or a skin might form on top. If that does happen, use a spoon to carefully lift off the skin and discard it.

Remove the pan from the heat, add the chocolate and let it sit in the hot cream mixture for about 30 seconds to soften. Add the vanilla extract and stir until the sauce is smooth and all of the chocolate has melted. Use immediately or cool, cover and refrigerate for up to 5 days. To serve, warm the chilled sauce in a saucepan over low heat, stirring often.

Best Organic: Wildly Organic Chocolate Syrup

With a commitment to using “ingredients that support your lifestyle from the inside out," Wildly Organic Chocolate Syrup is both all-natural and delicious. In fact, it's made with just two ingredients: raw cocoa powder and raw agave nectar. In addition to being an organic syrup with a deep chocolate flavor, you can rest assured that it's Fair Trade International certified, vegan, raw, gluten-free, and packaged in a BPA-free container.

There’s a lot of flexibility with this syrup. Use it in the typical recipes that call for chocolate syrup all while knowing you’re supporting sustainability and fair trade. It doesn't need to be refrigerated, either. Simply pop it into the microwave to warm it a bit for best drizzling results.

Bittersweet Chocolate Sauce

In top of double boiler over hot, not boiling, water place chocolate chips, baking chocolate and whipping cream. Cook, stirring frequently, until chocolate is melted and mixture is smooth. Remove from heat, stir in vanilla. Serve warm. Cover, refrigerate leftover sauce. About 2 cups sauce To reheat: Place sauce in small saucepan. Stir Constantly over low heat until warm.

Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!
Thank you for signing up!
We were unable to sign you up - please try again.

Tags / Related Topics

Your Recently Viewed Recipes

Images from other cooks

Thanks for your comment. Don't forget to share!

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Recipe of the Day

Choco Peanut Butter 'Naner Bitesvideocam

These Choco Peanut Butter 'Naner Bites are seriously one of the easiest dessert recipes you'll ever make. Plus, they're absolutely&hellip See more Continue reading: "Choco Peanut Butter 'Naner Bitesvideocam"

What's Hot

My Recipe Box (0) View »

Something worth saving?

Connect With Us

Our Newest Recipes & Articles

Free eCookbooks

Prime Publishing Food Group

© Copyright 2021 Prime Publishing, LLC. All rights reserved.

Sign In to Your Account

Sign In With One Of Your Social Accounts
Sign in using email and password

Register Now!

Forgot Your Password?

Images from other cooks

Share Your Images

Help others by adding images to this recipe. It's easy! Click here to start

Please sign into your account to add new images.

There are currently no images from other cooks.

Terms & Conditions

You must enter into this Agreement if you want to submit digital images or other content to Prime Publishing through Sharing Customer Images (the "Service"). As used in this Agreement, "we" or "Prime Publishing" means Prime Publishing, LLC. and "you" means the individual or entity submitting materials to Prime Publishing. Any individual or entity that wants to use the Service must accept the terms of this Agreement without change. BY CLICKING THE ACCEPT TERMS AND CONDITIONS BUTTON, YOU AGREE TO BE BOUND BY ALL TERMS OF THIS AGREEMENT AND ALL SPECIFICATIONS AND GUIDELINES INCORPORATED BY REFERENCE.

1) Eligibility. You may only submit Materials to the Service for which you hold all intellectual property rights. In other words, if you submit a digital image to us, you must own all rights to such image or you must have the authorization of the person who does own those rights. The Service is limited to parties that lawfully can enter into and form contracts under applicable law. Minors may not submit Materials to the Service. Further, you may not submit any personally identifiable information about any child under the age of 13.

2) Definitions. As used in this Agreement, (a) "Affiliates" means any entity controlled by, in control of, or under common control with Prime Publishing, (b) "Materials" means all content that you submit to Prime Publishing, including all photographs, illustrations, graphics and text, and (c) "Media" means any means of conveying information, whether now known or hereafter devised.

3) License Grant for Materials. You hereby grant to Prime Publishing and its Affiliates a worldwide, nonexclusive, royalty-free, perpetual right and license to (a) reproduce, distribute, transmit, publicly perform and publicly display the Materials, in whole or in part, in any manner and Media, (b) modify, adapt, translate and create derivative works from the Materials, in whole or in part, in any manner and Media, and (c) sublicense the foregoing rights, in whole or in part, to any third party, with or without a fee.

4) Removal of Materials. If you decide you would like to remove your Materials from the Service, you may provide written notice to Prime Publishing by either deleting the image through the Prime Publishing interface or by contacting Prime Publishing customer service, and Prime Publishing will remove such Materials from the Service within a reasonable period of time.

5) License for Name, Trademarks and Likenesses. You hereby grant to Prime Publishing, its Affiliates and sublicensees a nonexclusive, worldwide, royalty-free license to use all trademarks, trade names, and the names and likenesses of any individuals that appear in the Materials. You grant Prime Publishing, its Affiliates and sublicensees the right to use the name that you submit in connection with the Materials.

6) Specifications and Guidelines. You agree to submit Materials to us in accordance with all guidelines for use of the Service posted on the Prime Publishing web site or of which you are otherwise notified ("Guidelines"), as these Guidelines may be changed in the future.

7) Representations, Warranties and Indemnities. You represent and warrant to Prime Publishing and its Affiliates that (a) you have the right, power, and authority necessary to enter into this Agreement, to fully perform your obligations hereunder, and to grant the licenses set forth in Paragraphs 3 and 5 above, (b) you will comply fully with all terms of this Agreement, (c) the Materials submitted to Prime Publishing by you, and Prime Publishing's and its Affiliates' exercise of their rights hereunder, do not and will not violate, misappropriate or infringe any intellectual property right, including but not limited to trademark rights, copyrights, moral rights and publicity rights of any third party, (d) you possess all rights necessary for the reproduction, distribution, transmission, public performance, public display, and other exploitation of the Materials by Prime Publishing and its Affiliates as permitted hereunder, (e) the Materials are not pornographic, obscene, libelous, defamatory, tortious, or otherwise unlawful, and (f) all factual statements submitted by you are accurate and not misleading. You agree to indemnify, defend, and hold Prime Publishing and its Affiliates harmless from all claims, liabilities, damages, and expenses (including, without limitation, reasonable attorneys' fees and expenses) arising from your breach of any representation or warranty set forth in this paragraph.

8) Restrictions. You agree that you will not submit Materials that are unlawful, pornographic, libelous, defamatory, tortious, obscene, or racially, ethnically or otherwise objectionable, or that otherwise violate general Prime Publishing community standards. We expressly reserve the right to remove or not make available any Materials that we deem to be in violation of this Agreement, applicable laws or our community standards in our sole discretion. You agree that you will not upload, post, e-mail or otherwise transmit Materials to us or our Affiliates that contain software viruses or any other computer code, files, or programs designed to interrupt, destroy or limit the functionality of any computer software or hardware or telecommunications equipment.

9) No Obligation. Although we have the right to include your Materials in the Service or in any Media, we do not have the obligation to do so. We may, in our sole discretion and for any reason, refuse the Materials or remove them from our Service at any time.

10) Changes to Agreement. We reserve the right to change any of the terms of this Agreement or any Specifications or Guidelines governing the Service at any time in our sole discretion. All changes will be effective upon posting to the Service. However, for all changes to this Agreement, excluding Specifications and Guidelines, we will post a notice of change for thirty (30) days. You are responsible for reviewing the notice and any applicable changes. YOUR CONTINUED USE OF THIS SERVICE FOLLOWING OUR POSTING OF ANY CHANGES WILL CONSTITUTE YOUR ACCEPTANCE OF SUCH CHANGES.

11) Prime Publishing Intellectual Property. Without our prior written consent, you may not use our intellectual property, including, without limitation, our trademarks, trade names, trade dress, or copyrighted material, in any manner.

12) Communications. Prime Publishing and its Affiliates may communicate with you in connection with the Service, electronically and in other Media, and you consent to such communications regardless of any "Customer Communication Preferences" (or similar preferences or requests) you may have indicated on the web sites of Prime Publishing or its Affiliates or by any other means.



15) Miscellaneous. This Agreement will be governed by the laws of the United States of America and the state of Washington, without reference to rules governing choice of laws. Any action relating to this Agreement must be brought in the federal or state courts located in Seattle, Washington, and you irrevocably consent to the jurisdiction of such courts. You may not assign this Agreement, by operation of law or otherwise, without our prior written consent. Subject to that restriction, this Agreement will be binding on, inure to, and be enforceable against the parties and their respective successors and permitted assigns. Our failure to enforce your strict performance of any provision of this Agreement will not constitute a waiver of our right to enforce such provision or any other provision of this Agreement subsequently. The Specifications and Guidelines (including all future changes) are incorporated by reference into this Agreement. This Agreement is in addition to, and does not supersede or modify, the terms and conditions of use of the web sites of Prime Publishing and its Affiliates.

Sharing Your Own Images

You! Anyone who is a registered and logged in user.

Please share images that will help other visitors. For example:

  • Images that highlight a article's features ("Here are the controls on this music player", "See the clasp for this necklace", "Look at the box this came in")
  • Images showing someone using a product ("Here I am wearing this scarf", "Install the ink cartridge here")
  • Images related to a topic ("My dog Skipper", "A great outfit", "Our family at Yellowstone", "How to glue a chair using a cabinet clamp")
  • Images that show how a product performs ("I took this picture with this camera", "This shirt shrunk in the wash", "The saw blade after 100 cuts")
  • Images that give a sense of the size of the product ("This refrigerator is actually 6' tall", "A cellphone the size of a credit card")

Do include captions for your images. While not required, they provide context for your images. Additionally, you can use the Image Notes feature to highlight one or more interesting areas in your image. Everyone will see your notes when they roll over your image.

What shouldn't I share?

Behave as if you were a guest at a friend's dinner party: please treat the Prime Publishing community with respect. Do not share:

  • Profane, obscene, or spiteful images, or any images with nudity
  • Images to which you do not own the intellectual property rights
  • Images featuring phone numbers, mail addresses, or URLs. You can watermark an image with copyright information.
  • Images featuring availability, price, or alternative ordering/shipping information
  • Images featuring external Web sites, contests, or other solicitations
  • Any personal information about children under 13
  • Images with automobile license plates that are prominent and easily read (pictures with license plates that have been fuzzed out or that otherwise cannot be read are acceptable).

The same guidelines apply to your captions and notes.

What image formats and sizes are supported?

We support JPEG, GIF and PNG images. Files must be no more than 1MB. Both the image height and the image width must be between 60 and 3500 pixels.

Instead of uploading an image, can I just enter a link to an image?

No, all images must be uploaded to Prime Publishing. This ensures your image is always available.

How long does it take to upload an image?

The time varies depending on the speed of your Internet connection and the size of the image file. For a 400KB image, for example, you should expect 2 to 4 minutes over a 56KB modem and under 1 minute for DSL or cable modem.

Where will my image appear?

Generally your image will appear where you uploaded it: in the article image gallery.

Who owns the images I upload?

The rights owner of the image continues to own the image uploading your image to Prime Publishing does not transfer ownership.

Hot Fudge Sauce

1 cup soy/rice/etc milk (I used vanilla Silk)
1/2 to 2/3 cup vegan sugar
3 1-oz square of organic unsweetened baker's chocolate, chopped up
dash of salt
1/8 cup vegan soy butter (Earth Balance, etc)
1 teaspoon vanilla extract

In a small saucepan whisk the soymilk, sugar, and salt until blended over low to medium heat.
Add the chopped chocolate and whisk constantly until all the chocolate is melted and it starts to get frothy at the edges. It will be thick enough to coat a spoon. If it isn't, let it froth up a bit more and it'll thicken. Don't stop whisking or it'll burn! Burnt chocolate is a crime against nature--I'm sure you agree.
Turn off the heat and let it sit a moment. Then add the vanilla, whisk, and add the "butter." (Note: If you let it sit a moment you decrease the risk of the alcohol in the vanilla extract flaring up on you! This happened to me when making chocolate syrup and scared the bejabbers out of me!)
Whisk until smooth. Let it cool a bit so it doesn't melt or crack your container. I used an old frosting container and this recipe filled it perfectly, just to give you an idea of how much the yield is.
I used to work for Friendly's, and frankly I like my hot fudge better than their "premium" stuff. I wouldn't call it health food, but the risk of a coronary is quite a bit less, esp over homemade soy ice cream. Besides, if I'm going to eat "junk" food, I'm going to eat the best darn junk food I can make or find and let it be worth the empty calories. No hfcs, no fillers, no goofy thickeners or colors, no gelatin, no preservatives, no crapola.
One last note on the sugar: sweetness is up to individual taste. Personally, my taste buds are on the 1/2 cup end of the spectrum, esp with sweetened soymilk, but I love bittersweet chocolate. The first time I made this I was going for store-bought taste copying, and 2/3 cup with sweetened soymilk did the trick.

Step 1

Preheat oven to 350°F. Using the microwave, melt 1 cup chocolate chips, stirring every 30 seconds.

Step 2

Using a mixer, beat egg whites until soft peaks form. Gradually add 1/2 cup powdered sugar. Beat on high until mixture is blended and resembles marshmallow creme.

Step 3

In a separate bowl whisk 1 1/2 cup powdered sugar, cocoa, cornstarch, and salt. Add dry mixture to meringue and beat on low speed.

Step 4

Stir in lukewarm chocolate and the rest of the chocolate chips. Portion out dough into 1 tablespoon sized balls. Pour 1/2 cup powdered sugar into a separate bowl. Dip dough in powdered sugar and place on baking sheet.

Step 5

Bake for 10 minutes, or until tops crack. Cool for 5 minutes or eat immediately. Whichever you prefer.

Chocolate Sauce Recipe

Knowing how to make a good dessert sauce really comes in handy. I’ve made this chocolate sauce over and over again for all kinds of occasions.

I use it to plate plain desserts…Like a chocolate drizzle on cheesecake, ice cream or my favorite, Mexican Fried Ice Cream.

Whenever we have summer parties we always include an ice cream sundae bar for the kids. A batch of this chocolate sauce makes the perfect topping option to add along with your whipped cream, colored sprinkles and candies.

Making your own chocolate sauce is super easy and takes only a few minutes. You can make chocolate sauce with chocolate chips, milk, cream and butter.

I know it’s easier to buy the jar from the store but this is quick and doesn’t come with preservatives such as those found popular chocolate syrups. This is authentic real ingredient chocolate sauce.

How to Make Chocolate Sauce:

First, make a simple ganache with chocolate chips and hot milk. I measure my milk in a glass measuring cup and put it right into the microwave but you can also use the stove.

Times vary depending on microwaves but 45 seconds usually does the trick for me. I wait for it to bubble and take it out.

Next, pour the hot milk over the chocolate chips and immediately begin slowly stirring. The chocolate will eventually melt and become an even consistency.

Separately bring the cream, butter and sugar to a boil. These are all fats so they heat up very quickly! Continually stir it so it doesn’t burn. Lower the heat and add your ganache. Keep stirring until everything is nice and smooth. Done! Now transfer it to a jar or serving bowl. So easy right?

Just look at that silky smooth chocolate fudge sauce! Ok. Enough drooling. Hit me with the questions! I’ve tried to answer a few commonly asked questions below.

Can I Make Chocolate Sauce From a Chocolate Bar?

Absolutely! This is a great way to make a flavored sauce too if you find one of those flavored chocolate bars like mint or even chili pepper!

Just measure out about 75 grams of your chocolate bar and chop it into small pieces and follow the recipe. It’s the same as using chocolate chips. For reference, 75 grams of chocolate is about ½ cup of regular sized chocolate chips.

What is the Difference Between Chocolate Sauce and Chocolate Ganache?

Chocolate ganache is traditionally a 1:1 ratio of chocolate and heavy cream and no other ingredients. This type of ganache is typically used as a filling.

Of course, you can make a looser ganache by adding more cream and less chocolate and get a sauce like consistency that way. However, I prefer this recipe for a true sauce.

The butter makes it shiny and it tends to get less clumpier than ganache. A chocolate sauce is also more fluid than a typical ganache and can’t be used as a filling because it will not harden the way ganache hardens.

What Can I Use Chocolate Sauce For?

Anything you can imagine really. Here are just a few suggestions:

  • Ice cream topping! Like I said, this chocolate sauce is great for a sundae bar. I have a little fondue warmer that I put it in so everyone can enjoy a warm sauce over their ice cream.
  • Use it for plating desserts with sauces like in the Mexican Fried Ice Cream shown above. It also works nicely when plated with poached pears.
  • Use chocolate sauce for dipping churros (shown below) or for drizzling over profiteroles.
  • Drizzle it over a glass of affogato for a stunning after dinner treat.

Not ready to make chocolate sauce yet? Be sure to pin it so you can make it whenever you’re ready!

For a vegan chocolate sauce, swap out the heavy cream for coconut cream.

Yes! This easy chocolate sauce lasts for two weeks in the fridge. Simply reheat it in the microwave before serving.

All you need are good quality dark chocolate, heavy cream, vanilla extract and salt. Process the chocolate in a food processor until finely chopped, then pour in hot cream, vanilla and salt. Process again until smooth. The result is the silkiest chocolate sauce ever.

Chocolate syrup typically has corn syrup added to it. This homemade chocolate sauce has no added sugar!

Watch the video: Bittersweet Chocolate and Types of Dark Chocolate (July 2022).


  1. Patroclus

    What useful topic

  2. Juzragore

    We are sorry that they interfere… But they are very close to the theme. Ready to help.

  3. Regenweald

    I agree with told all above. We can communicate on this theme.

  4. Jamin

    Amusing topic

  5. Corvin

    What audacity!

Write a message