Large chocolate sauce

Chocolate Sauce

This recipe comes to us courtesy of Jimmy Bannos and John DeMers from their cookbook, "The Heaven on Seven Cookbook. Where It's Mardi Gras All the Time!"

Photo by Kristin Dula.

Yield: 1 1/2 cups

Featured Ingredients

"Dutched" cocoa has undergone alkalization to reduce its natural bitterness. This smooth, rich and mellow flavor is ideal for hot cocoa... Size Options
$21.99 Resealable bag, 16 ounce

Chocolate Sauce Recipe

  • 1/3 cup water
  • 1/4 cup granulated sugar
  • 2 tablespoons cocoa powder
  • 1/2 cup bittersweet chocolate chips, or finely chopped chocolate pieces
  • 3/4 cup heavy whipping cream
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Preparation Instructions

Bring the water and sugar to a boil in a medium saucepan over medium-high heat. Whisk in the cocoa powder. Add the chocolate, remove from the heat, and let sit for 3 minutes.

Stir the chocolate until it melts. Add the cream and incorporate completely. Sauce will thicken as it cools.

Store in covered container in the refrigerator. Serve at room temperature (it's pretty good straight out of the fridge too!).

Yield: 1 1/2 cups

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