Galganov's Recipe For Making Easy, Fast, Chocolate Sauce

To make this Chocolate Sauce recipe you will need:
  • a knife and chopping board to chop up the chocolate
  • double boiler or small saucepan
  • measuring spoons
  • a silicon spatula or wood spoon (we prefer silicon for this)

» Best of Chocolate Sauce recipes ever «

The ingredients (per serving) required to make this fast 'n easy Chocolate Sauce recipe are:
  • 14 grams (1/2 ounce) of semi-sweet baking chocolate
  • 10 % cream
  • sugar

chocolate sauce ingredients


  1. Chop up the chocolate and put it in the pan.
  2. Add 2 1/2 teaspoons sugar.
  3. Add 2 tablespoons 10 % cream (35 % is even nicer 'n richer).
  4. Turn heat to low and stir constantly - chocolate burns at low heat. (If using a double boiler, you may preheat your pot a little while you prepare your ingredients.)
  5. Once fully melted, taste and add cream and sugar only a little at a time until it satisfies your taste.

making chocolate sauce

Good Chocolate Management:
  • A double boiler is prefered.
  • Chocolate burns. Always melt chocolate at low heat.
  • Stir melting chocolate constantly to prevent burning and to insure homogeneity.
  • Don't leave chocolate to keep warm in a pan on the stove
  • Baking chocolate is best but chocolate chips work well and, in a pinch (if you're desperate) good quality dark chocolate will work.
  • Water is not chocolate's friend. If you use water, the chocolate will take on a slightly chewy texture (which can, too, be fun sometimes - but "sauce needs cream".
  • Use a slicing knife with a serated edge to chop up your chocolate. You will experience less scatter as you cut.

The Background Story
Chocolate Sauce

Chocolate Sauce is a foundation element in many desserts. The thing is, it's so impressive - putting together a dessert with a nice, home made chocolate sauce - that you would be embarrassed at how easy it is.

In fairness, almost any chocolate recipe should be executed in a double boiler but sometimes we get lazy. We always melt our chocolate on minimum heat (good chocolate, after all, melts in the package on a warm day ... never mind "in your hand") - chocolate burns very easily which is why one should always use a double boiler but ... we can be a little lazy.

Still, an instant chocolate sauce can't help but be a little impressive. (if you have the double boiler and you're fussy - use it instead of a saucepan.)

chocolate peanut sundae

Free recipes that use this fast 'n easy chocolate sauce:

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