Chocolate Sauce Made with 2 Ingredients in 3 Minutes

This is the easiest and quickest chocolate sauce you’ll ever make, which also happens to be the most delicious! No messing with cocoa, corn syrup or sugar, just 2 ingredients are all you need!

I’ve been making this chocolate sauce, which is a quick and rough recipe for chocolate ganache, for years! There are lots of recipes you can use to make a chocolate sauce, but honestly, why complicate things when you’re just using it to pour over cake or ice cream? 

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What Makes the Best Chocolate Sauce?

I could make a strong case for why this recipe is better than so many others, but in a nutshell, the key is in the type of chocolate that is used. Make it with a waxy, low quality product like H——‘s, and you’re going to end up with something awful (I can’t even imagine how it would turn out, or even IF it would turn out). However, use a good quality chocolate with a high content of cocoa butter/cocoa solids, and you’re golden!

How Can I UseThis Chocolate Sauce?

• This chocolate sauce is served warm so it’s perfect for pouring over ice cream, desserts, banana splits, cheesecakes, this hazelnut chocolate cake, etc. (Want a magic shell type chocolate topping for ice cream?)
• Pour it over a cake instead of frosting it! This is one of my favorite ways to decorate cakes!

• Use it as a dip or fondue for fruit, cookies, marshmallows, and pieces of sponge cake.
• Keep it on hand for a quick and easy hot chocolate base! Just a spoonful or two into hot milk makes a decadent hot chocolate beverage! 
• After refrigerating, roll into balls and you have chocolate truffles! 

Easy Chocolate Sauce Recipe

recipe for a rough ganache (honestly don’t know where I learned this so credit goes to
Escoffier’s apprentice)                Makes 8 oz (1 cup of sauce)    Serves 6

• heavy whipping cream (try to use organic, without any added ingredients)
• good quality chocolate, chopped (I prefer dark, but use what you like) such as Callebaut, Valrhona, or even Trader Joe’s Belgian chocolate (Pound Plus bar, chocolate chips or the small bars).

Put the cream into a small pot over medium low heat.

Add the chocolate pieces, callets, chips or whatever you’re using (just don’t add huge chunks or it won’t melt quickly enough). 

Stir quickly (using a wooden spoon) touching the bottom of the pan to ensure the chocolate doesn’t stick.

Within a minute or two, you’ll start to get a smooth, thick consistency forming. Turn off the heat at this point and continue stirring until completely smooth and glossy. 

You can add more hot cream if you want a less thick sauce, but I prefer it with the original 1:1 ratio. See how rich, thick and glossy it is? Perfection! Two ingredients and three minutes, it’s fabulous!

Use as desired. May I suggest this hazelnut chocolate cake as a trial for your first chocolate sauce?

Keep leftover chocolate sauce refrigerated for up to one week.

I also use this ganache on my pumpkin cheesecake chocolate mousse cake!

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