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Homemade Chocolate Sauce

A smooth and glossy homemade chocolate sauce for chocolate milk, ice cream, or whatever you like!
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Course: Dessert
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2 ½ cups
Author: David Lebovitz


  • 1 cup 250ml water
  • ½ cup 100g sugar
  • ½ cup 160g light corn syrup, agave nectar, or glucose
  • ¾ cup 75g unsweetened cocoa powder (preferably Dutch-processed)
  • 2 ounces 55g bittersweet or semisweet chocolate, finely chopped


  • In a medium saucepan, whisk together the water, sugar, corn syrup (or agave or glucose), and cocoa powder.
  • Bring to a boil over medium heat. Once it’s just begun to simmer and boil, remove from heat and stir in the chopped chocolate until melted.
  • Let the chocolate sauce sit at room temperature for a few hours before serving to thicken.
  • Store, tightly covered, in the refrigerator for up to 10 days. Can be rewarmed before serving, if desired.