Chocolate Sauce

Chocolate Sauce

sal 21

"Just cocoa, sugar, water and vanilla in this quick chocolate sauce."


10 m servings 178 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 178 kcal
  • 9%
  • Fat:
  • 1 g
  • 1%
  • Carbs:
  • 45.4g
  • 15%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. In a medium saucepan over medium heat, combine cocoa, sugar and water. Bring to a boil and let boil 1 minute. Remove from heat and stir in vanilla.
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  1. 268 Ratings


Very good. I used 2/3 cup milk in place of the water after reading other reviews. Turned out a little thick after it cooled so I stirred in couple TBSP milk to get my desired consistency. 10-18...

Wonderful ! With 5 kids and a husband who eat ice cream almost every night, the cost of chocolate syrup gets up there a bit. I changed it a bit - 1/2 c white corn syrup (thickened it just enou...

My boyfriend thought that this was great! I did what someone suggested and added the 1/2 cup white syrup, 1/2 cup milk and 1/4 cup water instead of the 1 1/4 cup water.

This recipe was so easy and it was exactly what I was looking for. I have tried 3 others before this one, and when you put them in the fridge they are too thick (consistency of peanut butter). ...

A rich chocolate flavor, definitely will come in handy for all sorts of things =) I used 1 cup water. It also thickens as it cools, so don't worry if it seems runny at first.

After reading the reviews, I cut the water down to a cup & simmered it (over low heat so as not to burn) for about 5 minutes. It was still pretty thin but OK. Poured it into a hershey's chocolat...

This sauce is wonderful! Add a pince of cinnamon for a little mexican touch. It takes a few minutes of stirring to is well worth any efforts put forth in stirring.

This was really easy to put together and tasted good too. I used milk instead of water and spread this over a shortbread crust. I was out of vanilla so I substituted almond extract and had goo...

Good taste. Cook in a pot big enough to avoid boiling over. The best part - low fat.