The Easiest Chocolate Sauce Recipe / Chocolate Fondue
This recipe is adapted from the chocolate sauce in my cookbook, The Food Processor Family Cookbook. It’s the creamiest, silkiest, lightest chocolate sauce ever, and it comes together in minutes using only four ingredients! Drizzle the sauce over ice cream, or serve it as fondue with your favorite fixings for dunking (we’re partial to fresh fruit, ladyfinger cookies and marshmallows, if my daughter gets her way). For a vegan variation, swap out the heavy cream for coconut cream.
Servings: 1 ¼ cups
Ingredients
- 4 ounces good-quality bittersweet chocolate, (I prefer 70% cocoa content), coarsely chopped
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch sea salt
Instructions
- 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.
Notes
Do Ahead: The chocolate sauce can be refrigerated for up to 2 weeks. To reheat, microwave the sauce on high in 15-second intervals, stirring after each, until warmed through.
Tips:
- You'll need a mini food processor to make this easy chocolate sauce, or you can use a high speed blender such as a Vitamix.
- Use a good quality dark chocolate. I prefer a chocolate with 70% cocoa content (since you're adding cream, the chocolate won't be too strong).
- There's no need to add any sugar to this chocolate sauce! The chocolate provides enough sweetness.
- For a vegan chocolate sauce, swap out the heavy cream for coconut cream.