Dark Chocolate Sauce with Chocolate Chips

This dark chocolate sauce is smooth, glossy, and deeply chocolatey - perfect for drizzling over ice cream, poached pears, pancakes or cheesecake. Made with rich dark chocolate chips and cream, it's a simple recipe you can whip up in minutes. Once you taste it, you'll never go back to store-bought chocolate sauce again.

There's something irresistible about warm chocolate sauce poured over a scoop of cold ice cream, homemade waffles, or a slice of cake. The first time we made this version with dark chocolate chips, we couldn't believe how much better it tasted than the bottled kind - rich, silky, and perfectly balanced. It's not overly sweet, just pure chocolate flavor the way it should be. If you're a true chocolate lover, this one's for you.

Scroll down for step-by-step photos, helpful tips, and fun flavor variations!

Jump to:

• Ingredients You'll Need
• How to Make Chocolate Sauce
• Best Chocolate to Use for Chocolate Sauce
• Flavor Variations and Substitutions
• What to Serve with this Homemade Chocolate Sauce
• Storage Instructions
• FAQ's
• More Dessert Recipes to Try
• Dark Chocolate Sauce with Chocolate Chips

Ingredients You'll Need

Just a few simple ingredients make this homemade chocolate sauce shine.

• Good-quality dark chocolate chips (or finely chopped chocolate bar) - The better the chocolate, the better the sauce. Look for around 70% cocoa solids for a rich, slightly bitter flavor. Dark chocolate is high in antioxidants and adds depth that milk chocolate can't match.
• Heavy cream - Creates that luxuriously smooth, pourable texture. Learn more about the difference between heavy cream and whipping cream here.
• Pinch of ground cinnamon or cayenne pepper (optional) - Adds a subtle warmth and complexity, enhancing the chocolate's flavor.

See the recipe card for quantities.

How to Make Chocolate Sauce

Tested in our kitchen and loved by our readers-this chocolate sauce recipe is simple, foolproof, and ready in 10 minutes.

Heat the cream : In a small saucepan, gently heat the cream over low heat until steaming but not boiling.

Make the chocolate sauce : Place the chocolate chips in a heatproof bowl. Pour the warm cream over the chocolate and let sit for 1 minute, then stir gently until smooth and glossy.

Chef's Tip: If the sauce looks split or grainy, your cream mixture may have been too hot. Simply whisk in a splash of warm milk until it comes back together.

Add spice (optional) : Stir in a pinch of ground cinnamon or cayenne for extra warmth and depth of flavor.

Serve and enjoy! Pour the warm sauce over poached pears, puddings, or ice cream. Store leftovers in the fridge for up to 3 days and reheat gently on the stovetop or in the microwave before serving.

Chef's Tip: For a thinner sauce (great for drizzling), whisk in an extra tablespoon or two of warm milk until you reach your desired consistency.

Best Chocolate to Use for Chocolate Sauce

For the best flavor and texture, choose quality chocolate with at least 70% cocoa.

• Callebaut Dark Chocolate Callets - Our favorite Belgian dark couverture chocolate; smooth, rich, and melts beautifully.
• Valrhona - Premium French chocolate known for its deep cocoa flavor.
• Ghirardelli - A reliable, widely available option for home bakers.
• Lindt 70% Dark Chocolate - Easy to find in most supermarkets, with a balanced, smooth flavor that works beautifully in sauces and desserts.
• Supermarket Tip: If you're buying from the grocery store, look for bars labeled "baking chocolate" or "bittersweet," around 70% cocoa.
• Avoid regular chocolate chips: They often contain stabilizers that stop them from melting smoothly, which can lead to a thick or grainy sauce. Use finely chopped chocolate or couverture callets instead for a silky, glossy finish.

Flavor Variations and Substitutions

Once you've mastered the basic sauce, try experimenting.

• Add a teaspoon of espresso powder to intensify the chocolate flavor.
• Stir in a splash of vanilla extract or orange liqueur for a subtle twist.
• Replace a third of the dark chocolate with milk chocolate for a sweeter version.
• Use coconut milk and dairy-free dark chocolate for a vegan-friendly version that's just as rich and glossy.

What to Serve with this Homemade Chocolate Sauce

This rich dark chocolate sauce pairs beautifully with so many desserts and sweet treats:

• Drizzle over vanilla ice cream, brownies, Palmiers, self saucing chocolate pudding or chocolate cake.
• Spoon over poached pears or fresh berries for a simple but elegant treat.
• Pour over pancakes, waffles, or crepes for an indulgent breakfast or brunch.
• Serve as a topping for cheesecake, or profiteroles.
• Use it as a dip for fresh strawberries, churros or shortbread cookies.

Storage Instructions

• Fridge: Store in an airtight container for up to 3 - 5 days.
• Not Freezer Friendly: The cream and chocolate can separate when frozen.
• How to Reheat: Warm gently on the stovetop or in short microwave bursts, stirring often.
• Ways to Use Leftovers: Drizzle over pancakes, stir into hot milk for quick hot chocolate, or use as a filling for crepes.

FAQ's

More Dessert Recipes to Try

This dark chocolate sauce with chocolate chips is everything we love about homemade desserts - simple, indulgent, and made from real ingredients. 

Give it a try and let us know in the comments how it turned out! Don't forget to Pin it for later or share it with someone who loves chocolate.

Print

The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.