Homemade chocolate sauce is so much easier to make than you might think, and with just three ingredients (plus a pinch of salt) your ice cream, cheesecake, fruit fondue, or even chocolate cake will be dripping in chocolatey goodness in no time.
This recipe is brought to you by Kroger and Tillamook, which is heading East ya’ll!
My husband is an ice cream lover through and through. He’s just like my dad who nearly every night has a scoop or two while we binge watch our favorite TV shows. But when I was a kid, my dad never ate the ice cream naked on its own, and neither does my husband. These boys always have their ice cream drizzled with chocolate sauce — or as my husband calls it in his best British accent that sends our daughter into a reels of laughter “a bit of CHOCK-OH-lut taaaahhh-ping.”
“Really dad? Chocolate TOPPING??,” she fights to dispute. “It’s called chocolate SAUCE, dad!”
Personally, I’d rather have chocolate sauce or hot fudge rather than a mysteriously labeled “topping” on my ice cream because what the heck is in “topping” anyway? That’s why this super easy, 3-ingredient sauce is now a standard at our house.
But First, Let’s Talk Ice Cream
Hands down, my husband’s favorite ice cream is Tillamook’s Oregon Hazelnut Salted Caramel. The first time he sampled it was when Tillamook sent us some to try and he was hooked from the first spoonful. For a while it was hard to find in our area, and since my man loved it so much I challenged myself and made my own version of the original Tillamook flavor here.
My homemade version was a pretty good impression, and cured his craving for a bit, but it definitely wasn’t the real thing. At about the same time as when I created my homemade version, our local Smith’s grocery store started keeping Tillamook Ice Cream in stock, and ever since then, there hasn’t been even ONE DAY that there hasn’t been a gallon in our freezer—and scoop after scoop in a bowl for my husband.
Last month I had the pleasure of making a trip to Detroit for a creatively coined event called the #legenDAIRYweekend. There I learned more about the entire array of Tillamook Dairy Products (cheese! ice cream! butter! sour cream! yogurt!) straight from the farmer’s mouth by way of cheese expert and judge Jill Allen, whose family is just one of the the independent farmer-owners in the Tillamook co-op who have been making these quality dairy products in Oregon for over 100 years.
But Tillamook can’t keep all this goodness just to themselves and that’s why this month dairy lovers across the U.S. are rejoicing because Tillamook is expanding their distribution from the Pacific Northwest and midwest to head East across the U.S. where the brand will be carried in even more Kroger stores, making it even easier for every dairy-lover to enjoy.
Check out the video below to see more of our #legendairyweekend or check it out here on Instagram.
And now, let’s dig into this super simple chocolate sauce recipe.
How to Make This Easy, Homemade Chocolate Sauce Recipe
Making homemade chocolate sauce couldn’t be simpler, and knowing exactly what goes IN to the chocolate sauce makes it that much better.
What I like best about this chocolate sauce is it’s rich, deep chocolate flavor. Compare that to what my husband used to buy for his “chocolate topping” and it literally does.not.compare.
The rich chocolate-ey-ness comes by way of bittersweet chocolate with Kroger’s Private Selection brand dark chocolate chunks that are 62% cacao unsweetened chocolate. Using bittersweet chocolate makes a sauce that isn’t overly sweet or acrid tasting. The chocolate is slowly melted on the stove with a small amount of light corn syrup that when taken off the stove and whisked with heavy whipping cream creates a velvety sauce any jarred version would be jealous of.
The chocolate melts best at a rate that’s low and slow, with a watchful eye so the chocolate and corn syrup don’t scorch in the pan. If it does, you’ll want to start all over again because there’s not much saving scorched chocolate.
If your sauce feels a bit thick (depending on the heaviness of your cream) add more a tablespoon at a time until you reach the consistency you desire. And I always end up adding a small pinch of kosher salt to the sauce to enhance the chocolatey chocolate taste even more.
- 6 ounces Private Selection bittersweet chocolate chunks (62% cacao)
- ¼ cup light corn syrup
- ¾ to 1 cup heavy whipping cream
- Pinch of kosher salt
- Add the bittersweet chocolate chunks to a small saucepan with the light corn syrup and warm over medium-low heat. Stir often until the chocolate melts and becomes smooth, about 5 minutes. Add a pinch of kosher salt, stir well, then remove from the heat.
- Whisk ¾ cup of the whipping cream into the chocolate until smooth, adding more whipping cream until you achieve the desired consistency. Serve warm over ice cream. Refrigerate for 3-4 weeks.
This post is in partnership with Kroger and Tillamook. As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.
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