Chocolate Sauce

This is the ultimate chocolate sauce—rich, velvety, and perfect for elevating any dessert. Drizzle it over profiteroles, poached pears, or over sundaes and ice cream. The best part? It’s incredibly easy to make—no tedious melting or constant stirring required! With just a few simple ingredients and a food processor, you can whip up this decadent sauce in minutes. Smooth, glossy, and irresistibly chocolatey with a touch of honey, it’s a must-have for every dessert lover’s repertoire.

Chocolate Sauce

Course: How To

Cuisine: French

Keyword: chocolate, sauces

Prep Time: 10

Cook Time: 1

Servings: L/qt

Calories: 55kcal

Cost: $3

Quick, effortless, and foolproof—this sauce will become your go-to for instant indulgence!

Equipment

1 Food processor
1 Small saucepan
1 Rubber spatula
1 Sieve
1 Digital scale
1 Deli container

Ingredients

125 g Dark chocolate ≈70%
15 g Unsweetened cocoa powder
150 g Unsweetened condensed milk or whole milk
75 g Heavy cream
50 g honey
20 g Neutral oil such as grapeseed

Instructions

Chocolate Sauce

Scale out the ingredients.
No bain-marie needed here. Pulse both chocolates using your food processor.
Meanwhile, bring to a boil the milk, heavy cream and honey.
Pour the hot liquid in the chocolates. Let stand 2 minutes and pulse. Then add the oil and pulse.
Pass chocolate sauce through a sieve. Use it warm or at room temperature.