Best Chocolate Sauce Recipe

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This is one of those sauces that is a must in every chef's repertoire. It's a classic. In a matter of minutes you can turn a simple sweet into chocolate decadence. So set aside the guilt and go ahead - dip, drizzle and dunk your way through fresh strawberries, ice cream and cake. Make it for your Valentine, the clock is ticking.

A few bits on chocolate:

One study has shown that the smell of chocolate may actually relax you by increasing theta waves in the brain. Yes, we all have them.

Does chocolate contain any nutrients? Yes, it does, in small amounts. A 1.5-ounce milk chocolate bar contains recommended daily values of the following vitamins and minerals:

 • 3 grams of protein • 15% of the Daily Value of riboflavin • 9% of the Daily Value for calcium • 7% of the Daily Value for iron


When choosing chocolate, look for a shiny finish, which is a sign that the chocolate was heated at the right temperature for the right amount of time. Also, look for a crispy snap when chocolate is broken into pieces. Choose a good chocolate source for sauce like Lindt, Callebaut, or Scharffen Berger. In a pinch chocolate chips will do. This very decadent sauce is ideal served with fresh strawberries. Note: this chocolate sauce recipe is not ideal for coating dipped strawberries. That's another post. 

The Best Chocolate Sauce

Makes about two cups | George Hirsch Lifestyle

8 ounces semisweet chocolate, chopped

3 Tablespoons pure cane granulated sugar

3/4 cup cream

3 Tablespoons corn syrup

1 teaspoon pure vanilla extract

Optional: 1 Tablespoon Brandy or Grand Marnier

Place chopped chocolate in a bowl and set aside. 

Place cream, sugar, and corn syrup in a small pot. Heat to a boil stirring constantly. As soon as it reaches a boil pour directly over chocolate and stir until all chocolate has melted. Add vanilla and brandy.

Use immediately or cool, cover and refrigerate for up to two weeks. To reheat, heat the amount you need over a double boiler and stir until just melted.

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You Love Chocolate

TREND #4. Chocolate Ingredient

Would you like to see the chocolate menu? Who would say no to this offer? This flavorful, sometimes exotic ingredient will be added to more than ice cream sundaes and moles. What used to be considered a dessert or sweet treat will be added to more savory dishes as an ingredient. The transparency here—I really do not care for chocolate, so my personal preference didn't influence this 2012 trend pick. 

Click to see more of George's Cooking & Lifestyle Trends for 2012.

For the traditionalists who want chocolate as a sweet, here are a few chocolate dessert favorites to make this Valentine's Day!