Ever tire of the store-bought chocolate sauce and wanted to try and make your own? Well, look no further for the easiest and tastiest homemade chocolate sauce imaginable!
Table of Contents
Chocolate sauce is one of those universal ingredients that pretty much everyone can enjoy.
Not only does it add a hint of sweetness, but the best quality chocolate sauces bring with them a good hit of that rich, dark chocolate flavor.
This recipe makes a simple, pourable sauce that thickens as it cools and both smells, looks, and tastes like liquid chocolate.
Why Use Kosher Salt Rather Than Regular Salt?
Something that a lot of recipes seem to recommend is the use of kosher salt, rather than regular salt.
Despite its name, it doesn’t really have anything to do with the salt, or the food you use it with, being kosher; instead, it is all about the granule size.
Kosher salt typically has a larger, slightly irregular shape that is much more noticeably felt in your fingers when you pick it up. This not only makes it super easy to pick up a sizeable amount of salt at once, but it also makes it easy to see visually exactly how much salt you are putting on at any one time.
This makes using kosher salt easier and more reliable than using regular table salt.
Another facet of kosher salt that is really helpful in the kitchen is the fact that kosher salt doesn’t contain iodine.
Most table salts these days come with iodine mixed in, used to help prevent malnutrition in those that don’t get enough seafood.
In sweet recipes like this one, however, iodine just doesn’t always taste right, and can actually leave a slightly lingering flavor that doesn’t seem to go away.
So make sure to get some kosher salt for this, and many other future recipes,
How To Adjust The Recipe If You Only Have Sweetened Cocoa Powder
This recipe calls for the use of unsweetened cocoa powder, just like many other recipes that use cocoa powder as a way to add in some intense chocolate flavor.
Unfortunately, sweetened cocoa powder tends to be a bit more prolific in most grocery stores, as well as a little bit cheaper, so you might be tempted to use the sweetened version instead.
However, the sweetened cocoa powders you will probably find are usually made of worse quality cocoa powder, as well as some cheap, processed sugar.
It is much better to use the unsweetened kind, and then adjust the flavor and sweetness to your liking when you cook with it.
However, if sweetened cocoa powder is all you have, just use a little bit less sugar to help make up for the change in sweetness. You probably don’t need to remove more than a tablespoon or 2 from the cup of sugar to hit the same amount of sweetness, but feel free to experiment so as to get the sweetness just right.
Should You Use Vanilla Extract Or Essence (artificial)?
Vanilla is one of the most complex, yet useful flavors for home cooks out there, capable of giving anything you put it in a ton of intense, warming flavor.
The exact kind of vanilla you use, however, is going to depend on what is available to you, and what your budget is.
The cheapest option is likely going to be vanilla essence, which is essentially a liquid that contains the concentrated flavorings and aroma of vanilla imbued within it. It’s also known as artificial vanilla extract.
The slightly better choice would be vanilla extract instead; not only does this contain extracted vanilla flavor, it usually has a ton more intense and complex flavor compounds from the vanilla itself that makes it totally worth the price.
If you really want to splurge, you could even use whole vanilla beans and get the flavors that way, but that would require you to need to make sure not to damage the tiny beans within the vanilla bean itself, nor overcook the mixture too much, as otherwise, you would a lose a ton of the natural vanilla flavor.
Looking for more delicious Icing, Glaze, and Sauce recipes? Try these out:
PIN THIS RECIPE to your DESSERT SAUCE RECIPE Boards and Remember to FOLLOW ME ON PINTEREST!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Subscribe to The Kitchen Magpie on YouTube
One click and you’ll get notified of new videos added to our YouTube account!Subscribe on YouTube
- Prep Time
- 5 minutes
- Cook Time
- 1 minute
- Karlynn Johnston
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- ⅛ teaspoon kosher salt
- ½ cup cold water
- 1½ teaspoons vanilla
- In a medium saucepan, whisk together the cocoa, salt and the sugar until all lumps are removed, and it is well combined.
- Add in the water, stirring to combine. Over medium high heat bring the mixture to a boil while continuing to stir.
- Reduce the heat to a gentle simmer; stirring constantly. Simmer for about 30 seconds and then remove from heat.
- Let the mixture cool for about 10 minutes and then add in the vanilla and pour it into a jar.
- Let it cool completely in the jar. It will thicken more as it cools.
- Refrigerate up to two weeks, reheat if needed before serving.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.