Classic Chocolate Sauce

Yield: 1 cup
Recipe: 93/200
“Back to Baking”, pp. 319


     It is a well known fact that I am a lover of chocolate and, to warm my heart, of hot chocolates. When I am feeling fancy I like to top it with a heap of homemade whipping cream and small pieces of broken peppermint candies. However, this time I thought that I would try this chocolate sauce recipe and drizzle it atop the whipping cream. I didn’t have bittersweet chocolate at home so I used dark chocolate and the sauce tasted good nonetheless. A bit sweeter than the use of bittersweet chocolate would have provided, but still very much enjoyable. This is an easy recipe for a good chocolate sauce that can be drizzled on top of, well, pretty much anything. Enjoy!


  • ¼ cup whipping cream (i.e. heavy 35% cream)
  • 3 oz. (90 g) bittersweet chocolate, chopped
  • 3 tablespoons (45 mL) unsalted butter
  • 2 tablespoons packed light brown sugar
  • 2 tablespoons corn syrup
  • 1/8 teaspoon salt
  • 1 tablespoon brandy (optional)


  1. Stir the cream, chocolate, butter, brown sugar, corn syrup and salt together in a heavy-bottomed saucepot over medium-low heat until melted and smooth.
  2. Remove the sauce from the heat. If adding brandy, do it now. Serve the sauce warm or at room temperature.

Notes from Anna:

  • This chocolate sauce is thick and rich and is best served warmed.
  • The chocolate sauce will keep in the refridgerator until the best-before date of the cream.



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