{5 Minute} Homemade Chocolate Sauce Recipe (2024)

FAQs

How do you keep chocolate sauce from molding? ›

If you're planning on storing chocolate syrup for a longer period, freeze it in an airtight container. 11. Avoid Moisture: To prevent mold growth, make sure you keep the syrup in a dry area.

These terms are often used interchangeably. Technically, chocolate syrup is usually made with water and without added fat, whereas chocolate sauce usually includes some kind of fat (milk, butter, cream, etc.). Both terms refer to pourable chocolate sauce that's thinner than hot fudge.

The main difference is the texture. Hot fudge is thicker and more rich while chocolate sauce is thinner and more pourable. Chocolate sauce stays sauce in the refrigerator, while hot fudge gets cold and thick…like fudge.

In a small saucepan or in the microwave, melt together 1 cup milk and 1 cup chopped semisweet chocolate. Remove from the heat and add another cup of chocolate; stir until the chocolate is melted and the mixture is thickened and slightly cooled.

Before you melt your chocolate, add a little bit of vegetable oil. Our chefs recommend sunflower seed oil or grapeseed oil, but any odorless vegetable oil will do. This will keep your chocolate from drying out. You don't need a lot of oil to make your chocolate stay melted.

In the simplest terms, it all comes down to viscosity — hot fudge is thicker than both chocolate sauce and chocolate syrup, with a richer, more decadent chocolate flavor.

Cornstarch – helps thicken the mixture into a thick hot chocolate sauce. Water – loosens up the sugar, cocoa, and cornstarch into a sauce. Butter – adds flavor and helps create a silky texture. Vanilla – sweetens and deepens the chocolate flavor.

Hot Fudge Topping

Ingredients: Sugar, Water, Nonfat Milk, Hydrogenated Palm Kernel Oil, Cocoa (processed With Alkali), Corn Syrup, Salt, Disodium Phosphate, Soy Lecithin, Natural Flavor, Potassium Sorbate (preservative), Polyglycerol Esters Of Fatty Acids.

HIGH FRUCTOSE CORN SYRUP, WATER, COCOA*, CONTAINS 2% OR LESS OF: POTASSIUM SORBATE (TO MAINTAIN FRESHNESS), SALT, XANTHAN GUM, MONO- AND DIGLYCERIDES*, POLYSORBATE 60, VANILLIN (ARTIFICIAL FLAVOR).

All-purpose flour: You can thicken sauces with all-purpose wheat flour. For every tablespoon of cornstarch, use three tablespoons of flour. Combine raw flour with cold water in a small bowl to form a paste, then add it into the sauce as it's simmering.

How to keep chocolate melted for longer? ›

Keep it in a metal bowl or glass serving dish set tightly over a bowl of warm water or in a warm environment, such as a toasty kitchen. When kept at this temperature, the chocolate will be warm to the tongue, but not scalding.

I like to use a glass bowl because it retains the heat and keeps the chocolate tempered for a long time. Another way to temper chocolate is called seeding. In this method, tempering is achieved by adding small pieces of unmelted chocolate to melted chocolate.

Of course, this could be shorter (or longer!),depending on the storage conditions. Once a bottle of chocolate syrup has been opened, it will typically stay good for about six months, when tightly sealed and stored in the refrigerator.