Classic Hot Chocolate Sauce

Votes: 2

Time: 10 min.
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 249, total fat 18 G., saturated fats 11 G., proteins 2 G., carbohydrates 25 G., fiber 2 G., cholesterol 37 mg, sodium 40 mg, sugar 22 G.

Make homemade chocolate sauce and drizzle it over ice cream, fruit, and other desserts. This simple recipe lets you infuse classic chocolate sauce with a variety of flavors. Take the basic recipe and create flavors like peanut butter, toffee, tropical raspberry, cherry and almond, spiced orange, and hazelnut mocha.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

220 g semi-sweet chocolate, chopped
3/4 cup heavy cream, plus extra if reheating
4 tablespoons unsalted butter
1/4 cup light corn syrup
2 tablespoons light brown sugar
2 tablespoons cocoa powder
1/8 teaspoon coarse salt
1 tsp vanilla extract

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: semi-sweet chocolate, cocoa, cream, corn syrup, Peanut butter, Orange jam, cherry jam, nut liqueur

Cooking the dish according to the recipe:

Combine the chocolate, heavy cream, butter, corn syrup, brown sugar, cocoa powder, and salt in a small saucepan and heat over medium heat. Heat, stirring frequently, until the chocolate is melted and smooth, about 5 minutes. Do not let it boil, or the chocolate will burn and become bitter; reduce the heat if necessary. Remove the chocolate sauce from the heat and stir in the vanilla extract. Let cool slightly.
Refrigerate. Can be stored for up to 1 week. Reheat in a small saucepan over low heat or in the microwave in 30-second intervals, thinning with heavy cream if necessary.

With peanut butter
Use milk chocolate instead of semisweet chocolate along with 1/3 cup creamy peanut butter; increase the cream to 1 cup and the brown sugar to 1/4 cup. Add 1/2 cup chopped salted roasted peanuts at the end.

With iris
Use half semisweet and half milk chocolate along with 2/3 cup toffee pieces; increase the butter to 6 tablespoons.

Tropical raspberry
Add 1/3 cup seedless raspberry jam along with the chocolate. Replace the butter with coconut oil and omit the corn syrup and brown sugar. Replace the vanilla extract with coconut extract.

Cherry-almond
Add 1/3 cup cherry jam along with the chocolate. Omit the corn syrup and brown sugar. Instead of vanilla extract, add 0.5 teaspoon almond extract.

Spicy orange
Add 1/3 cup orange marmalade and 0.5 teaspoon chili powder along with the chocolate. Omit the corn syrup and brown sugar. Add 1/4 teaspoon orange extract along with the vanilla extract.

Hazelnut Mocha
Use milk chocolate instead of semisweet chocolate, along with 1/3 cup chocolate-hazelnut spread and 1 tablespoon instant espresso powder. Omit the corn syrup, brown sugar, and vanilla. Finish with 2 tablespoons of nutmeg liqueur.