Chocolate Sauce

"Great over vanilla ice cream."
photo by Outta Here photo by Outta Here
photo by Outta Here
photo by fluffernutter photo by fluffernutter
Ready In:
3 cup




  • In a medium saucepan, whisk together brown sugar, cocoa and cornstarch.
  • Gradually mix in milk until well blended.
  • Bring to a boil, stirring constantly, until thickened, about 1 minute.
  • Remove from heat and whisk in vanilla.
  • Serve right away.

Questions & Replies

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  1. Tannic
    I really liked this, I think I've made it 5 or 6 times so far. very simple and easy to make under 5 minutes from idea to cleaned up. Because I just got a big delivery of really good cocoa powder from the importer I buy from, I wanted a recipe that used cocoa powder, not chocolate.<br/>Use the best cocoa you can and it's still way cheaper than some chemistry lesson in a can.<br/>I wanted this primarily for mochas and milk chocolate and it works great, but 4 tsp of cornstarch is too much. 3 or maybe 2 is plenty if you want a consistency that pours easily and dissolves readily in milk or coffee. use the 4 if you are using this as a dessert topping because the thickness makes it like fudge.<br/>The recipe says it makes three cups, but it is no where near that much, more like just under 1 cup, enough for 6-8 drinks or dessert toppings.<br/>edit:<br/>Years after my original review, I'm still making this on a regular basis. I'm adding the fifth star.
  2. Outta Here
    Delicious! I used Splenda Brown Sugar Blend, so it was low-fat AND low-sugar. Made hot brownie sundaes with no-sugar added ice cream. I will try this again and use different extracts, i.e. cherry or almond, for a different treat! Made for Winter 2010 Comfort Cafe game.
  3. Poutine
    excellent! made it twice in the same week!!!!
  4. Kate 8:)
    Yum, yummer, yummest! Made this for a pound cake topping. I was wonderfully surprised that I could use brown sugar for this sauce. All who had it raved! It reminded me of made from scratch chocolate pudding. Super creamy! Did not have Dutch-processed cocoa, so added a little baking soda to my non-alkalized cocoa per a cooking site's instructions, although I don't know if it matters when not baking. The sauce didn't seem thick enough after 1 minute but then thickened very quickly and became gloppy. I used my immersion blender and a little extra milk and it smoothed out to just the right consistency. I blame myself for letting the sauce boil too long. It's always a good thing when a recipe can be fixed easily.
  5. N8815
    A very good recipe and easy to put together. I separated the batch and while it was still very hot, I mixed in some peanut butter. WOW! Everyone loved it. I’ll make this again, both with and without the addition of the peanut butter. I'd put it on fruit and ice cream.Thank you posting this treat of a sauce!


I live in the beautiful, rainy northwest. I'm currently working as a CNA taking care senors with mental illness. I love cooking and would like someday to own my own resturant. My passions include photography, cooking, reading and of course, shoping. I enjoy swiming and hiking.
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