This homemade chocolate sauce is even more delicious than store-bought varieties. It's easy to make with 8 simple ingredients in 10 minutes and is so good you will want to just eat it with a spoon!
In a small saucepan, mix together heavy cream, butter, cocoa powder, honey, brown sugar and sea salt.
Warm the mixture over medium heat until the butter is melted and it just beings to bubble around the edges, whisking often.
Turn the heat to low and simmer on low for about 5 minutes.
Then, turn off the heat but leave the saucepan on the warm burner. Add the chocolate and whisk until smooth.
Then, remove from heat and whisk in vanilla.
Let cool slightly before serving over ice cream, brownies, etc.
Store in a glass jar (1 quart) in the refrigerator. Warm slightly before serving.
Mixture thickens significantly when cooled
Video
Notes
Ingredient Substitutions
Heavy Cream. there is no substitute for heavy cream in this recipe.
Salted butter. unsalted butter works well, too.
Cocoa powder. use unsweetened cocoa powder.
Honey. light corn syrup works well in place of honey.
Light brown sugar. dark brown sugar works, it just imparts a richer "molasses" taste.
Semisweet chocolate. Use your favorite chocolate - bars, discs, chips, etc. You can use milk, dark, semisweet or even white chocolate if desired.
Pure Vanilla Extract. the seeds from 1 vanilla bean or 1 tsp vanilla bean paste are both good substitutes for vanilla extract.
Store/FreezeStore in a glass jar (1 quart) in the refrigerator for up to 3 weeks. Warm slightly before serving.Freeze in a glass jar with a lid (leaving room at the top for the chocolate sauce to expand during freezing) for up to 2 months. Thaw in the refrigerator or at room temperature.