Total Time
Prep 10 mins
Cook 5 mins

This sauce is so good it disappears quickly. It is delectable as a dessert topping over ice cream, sponge cake, or fresh pears, and is superb as the base for chocolate drinks.

Ingredients Nutrition


  1. Combine cornstarch and cocoa.
  2. Whisk into cold water in a saucepan until there are no dry bits.
  3. Cook, stirring frequently, until mixture comes to a boil.
  4. Stir 1 minute until mixture thickens.
  5. Remove from heat, stir in sweetener and vanilla, cover and allow to cool.
  6. Store in clean jar in refrigerator up to 6 weeks.
  7. Variation: Mocha Sauce: Substitute 2 cups strong coffee for water.
Most Helpful

I made this for a glaze on top of my profiteroles (cream puffs) - which I'll post shortly. I cut the recipe in half and used coffee. It was delish. I DID add another tsp of cornstarch to make it less runny so it would stay on the puffs. It's more like a really mean hot chocolate in the origional recipe. It you really want a sauce, double the cornstarch. But I guess thickness of sauces is a matter of opinion and taste ;)

nomnom July 07, 2003

This is tasty and with another tsp of cornstarch than called for, made a great topping for Chocolate Eclairs. As written, I think it would be a good sauce for ice cream. I think previous reviewers may have been looking for something more like pudding. Even Hershey's chocolate sauce is not thick and sweet! I will using variations of this often, since I am diabetic. Thanks for posting!

Outta Here May 09, 2009

I've made this a couple of times. By itself, it does have a strong cocoa taste (I used coffee) and it is thin. But, I used it for Swiss Miss Fat-Free Chocolate Fudge Pudding #123291 and it was Great. The pudding was sweet and this sauce off-set that perfectly. The other dessert that I've used it with were too sweet for me but this sauce off-set that.

Andrea in NH April 14, 2007