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


Recipe Summary

15 mins


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; protein 0.7g 1% DV; carbohydrates 6.3g 2% DV; exchange other carbs 0.5; dietary fiber 0.8g 3% DV; sugars 5.1g; fat 1.3g 2% DV; saturated fat 0.7g 4% DV; cholesterol 1.6mg 1% DV; vitamin a iu 32IU 1% DV; vitamin cmg; folate 1mcg; calcium 14mg 1% DV; iron 0.2mg 1% DV; magnesium 9.3mg 3% DV; potassium 39.6mg 1% DV; sodium 4.6mg; thiaminmg; added sugar 4g.