Chocolate Sauce
This chocolate sauce recipe is made without any refined sugar and is super simple to make! It's perfect for making in a pinch, especially if you are running low on time, because it only takes about 15 minutes!
Equipment
- Small/medium sauce pan
- Whisk
- Measuring cups and spoons
- Fine mesh strainer (optional- for getting the clumps out of the cocoa powder)
- Rubber Spatula (optional)
- Air-tight container
Ingredients
- 1/2 cup unsweetened cocoa powder
- 1/2 cup maple syrup
- 1/4 cup milk or dairy-free milk
- 2 tablespoons butter or coconut oil
- 1 teaspoon of vanilla extract
- Pinch of fine salt
Instructions
- Start by putting the sauce pan over low to medium heat. Add the cocoa powder, maple syrup, and milk together and whisk until smooth.
- Next, add the butter and continue whisking until the butter is melted and fully incorporated.
- Let the mixture gently simmer for 1-2 minutes, stirring frequently, until slightly thickened.
- Then, remove the chocolate sauce from the heat and stir in the vanilla extract and salt.
- Lastly, allow the sauce to cool down slightly before serving. The chocolate sauce will thicken a little more as it cools. Enjoy! :)
Notes
How to store
*First allow the chocolate sauce to cool completely at room temperature before adding to a container and sealing it. This will ensure that the sauce doesn't spoil as fast.
Fridge: Store the chocolate sauce to an air-tight container, like a glass mason jar, and keep it in the fridge for up to 2 weeks.
Reheating: Because the recipe calls for real butter or coconut oil, the chocolate sauce will firm up in the fridge. Don't worry though!
You can spoon out the amount of sauce you want and microwave it at 15-second intervals, stirring in between, until it reaches your desired consistency. Alternatively, you can run the sauce container under warm water for a few minutes.
Can you freeze chocolate sauce?
Yes, you can freeze your chocolate sauce. Freeze your sauce in a freezer-safe container for up to 3 months.
I recommend freezing it in an ice cube tray. This will allow you to be able to pop out a single serving of chocolate sauce whenever you'd like!
Frequently Asked Questions (FAQ)
Can I make this chocolate sauce dairy-free or vegan?
Yes! To make this recipe vegan or dairy-free, simply swap the butter for coconut oil and use your favorite milk alternative, such as oat milk, almond milk, or coconut milk. The prep steps remain exactly the same.
Why did my chocolate sauce turn solid in the refrigerator?
Since this recipe uses natural fats like butter or coconut oil instead of processed oils and stabilizers, it will naturally firm up when chilled. To bring it back to a liquid state, simply microwave your portion for 15 seconds or place the jar in a bowl of warm water for a few minutes.
How is this "refined sugar-free" if it uses maple syrup?
Unlike white table sugar or high fructose corn syrup, maple syrup is an unrefined sweetener. While it is still a sugar, it contains small amounts of minerals and antioxidants and has a slightly lower glycemic index. This makes it a great pantry-staple alternative for families looking to reduce processed ingredients.
My sauce is a bit grainy; how can I fix it?
Graininess usually happens if the cocoa powder wasn't fully incorporated or if the heat was too high. To fix this, you can try whisking in a teaspoon of hot water or milk, or simply run the finished sauce through a fine mesh strainer one more time to ensure a silky-smooth texture.
How long does homemade chocolate sauce last?
Because this recipe is made with fresh milk and no chemical preservatives, it is best enjoyed within 2 weeks. Always store it in an airtight container, like a glass mason jar, in the fridge to keep it fresh.
Can I use honey instead of maple syrup?
You can, but keep in mind that honey has a much stronger, distinct flavor that will change the taste of the chocolate. Additionally, honey can become very thick when heated, so you may need to add an extra splash of milk to maintain that "drizzly" consistency.