Beware: this is the silkiest, creamiest, most luxurious chocolate sauce OR chocolate fondue you’ll ever make! Made with just chocolate and cream (with a touch of vanilla and salt), it comes together in mere minutes. You can even drink it as hot chocolate, which will change your life forever. (Sorry!) [Plus: New video below!]
I love Valentine’s Day, and not because all of the romance bullhonky, but because it’s a holiday, and I’ll take any excuse I can get to celebrate on a weekday. Every year I decorate the table with red streamers, and we make a big pot of fondue (which you can read all about here). The kids love eating fondue, and even though I always intend to make it more than once a year, for some reason twelve months inevitably slip by before we eat it again. Maybe because it’s more special that way.
Chocolate sauce for dipping + Chocolate sauce for ice cream
For dessert, it has to be chocolate fondue. “Fondue” is a bit of an overstatement, as I’d be crazy to feed my kids a big pot of bubbling chocolate before bedtime (they’d be up for days. Who am I kidding, I’d be up for days). Instead, I’ve typically melted a bit of chocolate with cream in a little ramekin, into which we dunk our fixings. However, last year when writing my cookbook, I discovered a new way to make chocolate sauce, and it’s a total game changer. Instead of melting chocolate with cream in a saucepan or in the microwave, which results in a thick, often goopy texture, I chopped chocolate in a mini food processor and added hot cream. After a quick buzz, I had the creamiest, silkiest, lightest chocolate sauce ever!!
It’s our staple Saturday night sundae sauce, and now it’s my very favorite fondue. I serve it with fresh fruit, cookies and sometimes marshmallows for dunking, if Ella gets her way. 🙂
Boozy, coffee hot chocolate
The sauce lasts for weeks in the fridge, and I dare you not to heat some up, add a shot of coffee and a shot of brandy or liqueur, and sip it when the kids aren’t watching… HEAVEN.
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Get the recipe!
(The best!) Chocolate Sauce + Chocolate Fondue
- 4 ounces good-quality bittersweet chocolate (I prefer 70% cocoa content), coarsely chopped
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch sea salt
- Place the chocolate in a mini food processor. Pulse until evenly chopped into small pieces. Once it’s evenly chopped, process until very finely ground.
- Heat the heavy cream, vanilla and salt in a small saucepan over medium heat. Bring to a boil, then immediately pour the hot cream over the chocolate in the food processor.
- Process just until the mixture turns silky, about 5 seconds. Be careful not to overmix, as it could result in a grainy sauce.
- Drizzle the chocolate sauce over ice cream, or serve it as fondue with fresh fruit, cookies, etc. for dunking. Do Ahead: The sauce can be refrigerated for up to 2 weeks. To reheat, microwave on high in 15-second intervals, until warmed through.