Perfect for topping ice cream, this is a great standby, all-purpose chocolate sauce. Or simply set out a bowl of the sauce and dip pound cake, strawberries or other fruit into it.

Kathy Farrell-Kingsley


Ingredient Checklist


Instructions Checklist
  • Combine milk, sugar, cocoa and butter in a small saucepan. Cook over medium heat, whisking constantly, until it comes to a simmer. Remove from heat, add chocolate and vanilla and stir until the chocolate melts. Serve warm or let stand 10 minutes for a thicker sauce.



Make Ahead Tip: Refrigerate in an airtight container for up to 1 week. Reheat in a saucepan over low heat, stirring often.

Nutrition Facts

34 calories; 1.3 g total fat; 0.7 g saturated fat; 2 mg cholesterol; 5 mg sodium. 40 mg potassium; 6.3 g carbohydrates; 0.8 g fiber; 5 g sugar; 0.7 g protein; 32 IU vitamin a iu; 1 mcg folate; 14 mg calcium; 9 mg magnesium; 4 g added sugar;