Calling all chocoholics – indulge in a fudgy dream with my Easy Microwave Chocolate Sauce! With 3 simple ingredients and 90 seconds, you can create a rich, velvety sauce from chocolate chips that will take your desserts to new heights. Drizzle this versatile dessert topping over ice cream, pour it over pancakes or waffles, or use it as a dip for fresh fruits. In short, it’s the luscious, dreamy chocolate explosion you’ve been craving.
About this recipe for chocolate sauce
If you’ve been looking for a super simple way to step up your dessert game, this easy chocolate sauce with chocolate chips is your answer. Get ready to dip, drizzle, and dazzle your way to dessert time bliss with this easy recipe!
With just 3 ingredients and 1 and 1/2 minutes in the microwave, you can make a decadently rich chocolate sauce for dipping and drizzling over all your favorite desserts, like ice cream sundaes, cheesecake, bars, brownies, cake balls, or even a simple fruit tray.
But, that’s not all! You can also use it to decorate drinks and cocktails, like mocha coffees and chocolate martini recipes! Adding barista and mixologist to your long list of enviable traits? Check! ✅
Why you’ll love this dessert sauce recipe
But, aside from being the endlessly versatile answer to all your chocolatey cravings, this chocolate dipping sauce recipe is also:
- Endlessly Adaptable – Make it thicker or thinner depending on your preference and what you’re using it for. Add extra flavor with the addition of your choice of extract (peppermint hot fudge, anyone?). Swap in milk chocolate or white chocolate for a lighter experience. The choices are yours! Read on below for tons of ideas.
- Quick & Easy – Aside from measuring your ingredients into a single, microwaveable bowl, you only have to wait 90 seconds for this homemade chocolate sauce to be ready for devouring!
- Wholesome – Rather than the dozen plus, often difficult-to-pronounce ingredients in store-bought chocolate ice cream sauce, this simple recipe has just 3 ingredients. While it’s not necessarily “healthy,” it’s definitely a better-for-you option!
- Budget-Friendly – Making your own simple chocolate sauce not only yields tastier results than the stuff you’d get at the store, but it’s also cheaper.
Ingredients for chocolate dip sauce
Making the best chocolate sauce for ice cream requires just a handful of ingredients. Chances are, you already have most of what you need on hand! Here’s what to grab:
- Semisweet Chocolate Chips or Bars – IMO, semisweet chocolate sauce is the way to go. Opt for the highest-quality chocolate you can afford, and, if possible, opt for sustainably sourced brands that pay fair wages.
- Substitutions: Feel free to swap in dark chocolate, milk chocolate, or even white chocolate depending on your preferences. You can also use flavored chocolate bars (e.g. hazelnut, spicy chili cinnamon, or sea salt), though I recommend opting for varieties that don’t have any chunky mix-ins.
- Heavy Cream – For a rich, creamy mouthfeel and plenty of liquid fat to prevent the chocolate ice cream topping from seizing when it hits your cold scoops.
- Substitutions: You can use slightly lighter whipping cream or even half-n-half if you prefer to save a few calories. You’re also welcome to use unsweetened coconut cream to add a lovely tropical flavor.
- Kosher Salt – A pinch of salt helps to cut through all the richness, enhancing the complex flavors of the chocolate.
- Substitutions: Feel free to swap in whatever variety of salt you have on hand, but be sure to consult a conversion chart for proper measurement. If you can’t do salt, consider other flavor boosters like citrus zest, warming spices like cinnamon or ginger, a touch of instant espresso powder, or flavorful essential oils instead.
- Pure Vanilla Extract – Technically, vanilla is an optional add-in, but it’s worth considering. Vanilla adds another dimension of warmth and complexity, making your chocolate dip sauce even more craveable.
- Substitutions: You can also use an equal amount of vanilla paste or vanilla powder, or half as much ground vanilla bean. If you are using an artificial extract (e.g. vanillin), you will want to reduce the amount down to ¼ teaspoon. Alternatively, consider using other flavored extractives like almond, hazelnut, maple, or coffee.
While The Boy thinks this is the best chocolate sauce recipe around (I wouldn’t know — I’m allergic 😒), I want YOU to love it just as much. Here are a few ideas to get your creativity flowing:
- Vegan/Dairy-Free – Opt for vegan chocolate and the plant-based creamer of your choice (e.g. coconut cream, cashew cream, or oat cream).
- Lite – Use a 50/50 split of heavy cream and milk (a.k.a. half-n-half) or use whole milk instead to cut back on some of the calories. You can also use reduced-sugar or no-sugar chocolate like Lily’s if you prefer.
- Different Extracts – Feel free to get creative here! Nut extracts, maple extract, coffee extract, mint extract, or essential oils from herbs and spices like cardamom, coriander, or ginger are all fun ways to pump up the flavor.
- Booze – Add a splash of your favorite spirit to give this chocolate topping for ice cream an adult twist! Some of my favorites include bourbon, dark rum, Kahlua, or Irish cream.
- Different Chocolate – Use any variety of chocolate, from white to extra-dark, that you prefer. Flavored chocolate bars are also a great option!
How to make chocolate sauce from chocolate chips
This recipe for chocolate sauce comes together in a flash. Here’s how:
- Combine chocolate and cream: Add the chocolate chips or chunks to a medium-size mixing microwave-safe bowl. Pour in the heavy cream.
- Microwave chocolate: Transfer the bowl to the microwave and heat on 50% power for 2 minutes, stopping and stirring very well every 30 seconds, or until the chocolate is ALMOST fully melted. Remove from microwave and stir vigorously until the chocolate is fully melted and the sauce is smooth. (Note: If chocolate isn’t fully melted, return the bowl to the microwave and heat at 50% power in 15 second increments, stirring in between, until the chocolate is fully melted.)
- Add salt and vanilla: Add the salt and vanilla to the bowl. Stir until fully combined. Taste and adjust chocolate dipping sauce for flavor by adding more vanilla or salt.
- Serve warm as a chocolate dip with fresh fruit, cookies, crackers, candy bars, or your favorite sweet and salty snacks.
- Or thin the consistency for a chocolate drizzling sauce: Add more cream to the chocolate sauce, one tablespoon at a time, until you reach desired consistency of chocolate syrup.
- Cool, then use or store: Set the bowl of chocolate syrup sauce to side and let cool slightly before using over desserts like ice cream or using to decorate glassware. Alternatively, cover the bowl and store in the fridge for up to 3-5 days.
Expert tips for the best dipping chocolate sauce
- Work in short bursts to prevent scorching the chocolate. Microwave power varies by make and model, so it’s important to heat the sauce in short intervals to prevent burning or overheating. Start with shorter bursts of 15 to 20 seconds, stirring well after each interval, until the chocolate is fully melted and the sauce is smooth.
- Stir the sauce vigorously after each microwave interval to distribute the heat evenly and promote a smooth, velvety texture.
- If you’re using chocolate bars, make sure to chop them finely so they can melt more easily.
- Use high-quality chocolate. Not only will it taste better, but the consistency will also be better. Just note that if you’re using high-quality chocolate, like Ghardelli, you may need to add a few splashes of heavy cream to thin out the sauce. (Low-quality chocolates are thinner in consistency when melted.)
- Adjust the consistency to your liking. If you like your sauce on the thicker side, stir in more chocolate. If you prefer a thinner chocolate sauce, stir in more cream.
FAQs: chocolate sauce for dipping
Is it okay to melt chocolate chips in the microwave?
Yes, it is absolutely okay to melt chocolate chips in the microwave. In fact, melting chocolate chips in the microwave is a convenient and quick method. Just remember, chocolate can easily scorch if exposed to too much heat, so it’s important to use proper technique and take your time.
Make sure you use a microwave-safe bowl and work in short 15-20 second bursts, stirring vigorously between each to prevent scorching. Also, remove the chocolate from the microwave before it is fully melted — the latent heat and stirring action should help melt any pieces that are lagging.
Can I make chocolate sauce with milk instead of cream?
Sure! Just make sure to make your chocolate sauce with chocolate chips or chunks and use whole milk so you get at least *some* of the fat in there. Without it, the chocolate will seize.
Serving chocolate sauce recipe
Once you make a batch, use this chocolate sauce for drizzling over all your favorite drinks and desserts such as:
- Ice Cream, Frozen Yogurt, or Sorbet
- Pies and Pie Bars
- Crepes, Waffles, or Pancakes
- Bark and Chocolate Candies
- Hot Chocolate
- Milk Shakes
- Coffee Drinks
Using chocolate dipping sauce
Wondering what to dip in chocolate sauce? Luckily, there are tons of options:
- Churros – These cinnamon-y Mexican donut sticks are SO GOOD dipped in chocolate.
- Cake Cubes – Any cake will do, but vanilla pound cake and angel food cake are my faves.
- Fresh Fruit – Strawberries, bananas, apple wedges, orange segments, grapes… the options are endless!
- Marshmallows – Toasted or un-toasted! Consider serving some crushed graham crackers on the side to dip them into after the chocolate. 🤤
- Cookies – Biscotti, Nilla Wafers, and shortbread are all great places to start. Brownies are also delightful!
- Pretzels and Chips – If you love salty sweets, this one’s for you.
- Cheese Cubes – Weird? Yes. But also super yummy. Don’t judge it till you try it! Opt for mild cheese for the best flavor combo.
Storing chocolate dipping sauces
Once made, store your chocolate drizzle sauce in a clean, airtight container in the fridge. It should keep well for 2 weeks. You can also extend the shelf life by freezing it for up to 3 months — just make sure to use a freezer-safe container and leave some head space for it to expand.
To use it, allow it to defrost overnight in the refrigerator. Then, microwave the chocolate sauce from chocolate chips in short 10-15 second bursts, stirring between each, until it reaches your desired temperature.
Alright, friends! Life may be like a box of chocolates, but with this fudgy homemade chocolate sauce, you always know you’re gonna get an ooey, gooey good time. So, grab your favorite treats, let your creativity flow, and get ready to embark on a chocolate-coated journey that will have you saying, ‘Oh fudge, this is simply irresistible!’
Oh, and don’t forget to share the chocolatey love with your friends and fam, because there’s no better way to make the world a little sweeter: one chocolate drizzle at a time. Until next time, stay choc-tastic! 🍫✨
More chocolate recipes!
- Coffee Cake with Chocolate
- Double Chocolate Muffins
- Chocolate Granola Trail Mix
- Triple Chocolate Cookies
- Chocolate Tiramisu
- Easy Chocolate Velvet Cake
More toppings for desserts!
How to make chocolate topping sauce with chocolate chips at home👇
Easy Chocolate Sauce
- 1 Microwave-Safe Bowl
- 6 ounces Semi-Sweet Chocolate – Chips or Chopped Chocolate (about 1 cup)
- ½ Cup Heavy Cream (substitute: half-and-half)
- 1 Pinch Kosher Salt
- ½ tsp Pure Vanilla Extract (OPTIONAL)
- Combine Chocolate and Cream: Add the chocolate chips or chunks to a medium-size microwave-safe bowl. Pour in the heavy cream.
- Microwave Chocolate Sauce: Transfer the bowl to the microwave and heat on 50% power for 2 minutes, stopping and stirring very well every 30 seconds, or until the chocolate is ALMOST fully melted. Remove from microwave and stir vigorously until the chocolate is fully melted and the sauce is smooth. (Note: If chocolate isn’t fully melted, return the bowl to the microwave and heat at 50% power in 15 second increments, stirring in between, until the chocolate is fully melted.)
- Add Salt and Vanilla: Add the salt and vanilla to the bowl. Stir until fully combined. Taste and adjust chocolate dipping sauce for flavor by adding more vanilla or salt.
- Serve warm as a chocolate dip.
- Or thin consistency for chocolate drizzling sauce: Add more cream to the chocolate sauce, one tablespoon at a time, until you reach desired consistency.
- Cool, then use or store dipping sauce: Set the bowl of chocolate sauce to side and let cool slightly before using over desserts like ice cream or using to decorate glassware. Alternatively, cover the bowl and store in the fridge for up to 3-5 days.
- Chocolate: If using a high-quality chocolate, like Ghardelli, you may need to add a few splashes of heavy cream to thin out the sauce. (Low-quality chocolates are thinner in consistency when melted.)
- Cream: Heavy cream will give your chocolate sauce a richer mouthfeel. However, you can substitute half-and-half or whole milk if you prefer.
- Extract: Vanilla extract is completely optional; however, it does add inviting flavor to the sauce. You can use any flavor of extract you love. But if you are using an artificial extract (versus pure), you will want to reduce the amount down to ¼ teaspoon.
- Adjusting Consistency: If you like your sauce on the thicker side, stir in more chocolate. If you prefer a thinner chocolate sauce, stir in more heavy cream, half-and-half, or whole milk.
©No Spoon Necessary. All images and content are under copyright protection. Please do not use any images without prior permission. Kindly, do not publish this recipe. To reference this dish, please link directly to this post.
Leave a Reply