5-Minute Chocolate Sauce (in Microwave)
This easy chocolate sauce recipe is super customizable and takes less than 5 minutes to make; it's the perfect chocolate sauce for ice cream, coffee and cocktails, and anything else you'd like to dip or drizzle!
Print
Pin
Servings: 8 servings
Ingredients
- ¾ cup heavy cream
- 1 cup chocolate 6oz. chocolate by weight
Instructions
- Measure your chocolate chips or prepare a chocolate bar by slicing it into fine shards, regardless if using a bar or callets, to ensure small pieces for easier melting. Set aside and do not mix in yet.
- Pour the cream into a small bowl and warm in the microwave for about 15-20 seconds. Make sure the cream is just a bit warmer than body temperature, heating in 5-second intervals if not yet hot enough. Following this, immediately blanket the warm cream base with the chocolate pieces.
- Allow the duo to rest undisturbed for two or three minutes, granting the chocolate ample time to soften and preventing the separation of fats and solids, as it would in curdling dairy.
- After the brief wait, stir the chocolate and cream mixture energetically, and within about 10 seconds you'll notice the sauce becoming glossy and smooth. For an enhanced taste, sprinkle a bit of salt into the sauce and stir again before enjoying.
Notes
Adding Salt: when you add a pinch of salt to the chocolate sauce, it just helps to emphasize the inherent sweetness of the sauce, though you can certainly leave it out.
Chocolate Chips Sauce: you can even make a delicious homemade chocolate sauce with chocolate chips, though you may need to use slightly more cream than you'd need when using a chocolate bar.
Fixing Separation: Note that if the oil seems to separate and stay on the top no matter how you treat it, add a teaspoon of room temperature water and beat everything again over a bowl of hot water (a homemade bain marie), repeating the process until everything comes together again.
Monitoring Temperatures: Carefully watch your cream's temperature during heating. Warm it briefly, using 5-second bursts, to achieve a comfortably hot temperature without scalding. The sauce will be thinner when it's hot, but cool as the sauce comes to room temperature.