Silky 3-Ingredient Chocolate Cream Sauce
A rich, glossy chocolate cream sauce made entirely from pantry staples — no chocolate bars required. It thickens beautifully on the stovetop into a velvety, pudding-like texture that's perfect poured warm over cakes or chilled as a luscious dessert cream. Ready in under 20 minutes.
🛒 Ingredients
4 servings
- 1¾ cups (400 ml) light liquid cream or half-and-half
- 8 tablespoons unsweetened cocoa powder, sifted
- 8 tablespoons granulated sugar (halve if using sweetened cocoa powder)
- 1 teaspoon pure vanilla extract
- 1 small pinch of fine sea salt
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Directions
- 1
Combine the cream, sifted cocoa powder, sugar, vanilla extract, and salt in a medium heavy-bottomed saucepan. Whisk until completely smooth with no cocoa lumps.
- 2
Set the pan over medium heat — never high heat, as the cream scorches easily.
- 3
Stir constantly with a heatproof spatula or whisk for 10–15 minutes until the mixture thickens to a soft pudding or custard-like consistency that coats the back of a spoon.
- 4
Remove from heat immediately. Pour warm over cakes as a glaze, or let cool completely and refrigerate to use as a filling or cold chocolate cream.
💡 Chef's Tip
For extra shine, stir in a teaspoon of butter off the heat. If using sweetened hot-chocolate powder, cut sugar by half. Keeps refrigerated in a sealed jar for up to 3 days — reheat gently in a bain-marie.
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