Bethany’s Thick & Rich Chocolate Sauce Recipe

I just can’t keep out of the kitchen, apparently!  You up for one more recipe today?  So we were nearly out of chocolate sauce, which would be a SIN around here considering one of my favorite morning drinks is a mocha mint cafe-au-lait (about 1/3 hot milk, 2/3 hot drip brewed coffee, then add flavors).

Should be pretty simple, right?  All the recipes I found online showed a very nice and chocolatey but runny syrup.  So I played around a bit with one and WOWZA!  Just what I wanted!  🙂  The trick?  I’m surprised it’s not more common out there – cornstarch!  Of course!

And you know what?  It took all of TEN MINUTES to make, is delicious and ridiculously cheap.

Here’s my recipe:

Thick & Rich Chocolate Sauce RecipeBethany’s Thick & Rich Chocolate Sauce

  • 1 cup cold water
  • 2 Tbs cornstarch
  • 1/2 cup cocoa powder
  • 2 cups sugar
  • 1/8 tsp salt
  • 1/4 tsp vanilla extract

Mix the cold water and cornstarch in a saucepan.  Add the cocoa powder and mix until well dissolved.  Turn the heat on to medium high and add the sugar and salt.  Bring to a boil, then turn it down and simmer for 5 minutes.  Remove from heat and add vanilla extract (or you could add almond, or mint, or cherry… anything you want).  Syrup will seem runny but will thicken up quite a bit when it cools.

EDIT:  To keep the sugars from crystallizing, you can add about a half teaspoon of baking soda to the sauce during the cook.  It will foam up a LOT so you will want to use a pot quite a bit bigger than you’d think, at least three times as big.

This makes about 1 3/4 cups of chocolate sauce (14 fl oz).  Let it cool a bit in the pan, then pour it into a clean empty jar with a lid.  Store in the fridge for up to 2 months.  A little goes a long way – I just dip a spoon into it, let it drip for a second and then stir it into my 16oz sized coffee cup.

So that’s it!  Let me know how you  like my chocolate sauce recipe, I’d love to hear from anyone who makes it!  Now I just need to figure out white chocolate & caramel sauce…  🙂

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  1. HI, this is mamaof3peas from homesteading today! Love your blog, i also love the looks of this chocolate sauce! Im going to try it tomorrow! Thanks for the encouragement on my post about our new place! it meant a lot!


  2. Hi Heather! Nice to see you here 🙂 Yeah this chocolate sauce is really quick to make, too. Totally worthwhile. You know you should start a blog so we can see what all you do with your place! A big family in a small cabin… that’s something that would be interesting to read about. I think you will do just fine 🙂

  3. I’m going to save this recipe and give it a try the next time we run out of chocolate sauce. It’s nice to know it keeps for a little bit in the frig too.

  4. Hi Bev,

    You should, and let me know how it turns out! The sugar does tend to crystallize a bit on the sides of the container, but that’s just a benefit of not using High Fructose Corn Syrup 🙂

  5. Hmmm..intrigue. I weaned myself from the store bought flavored creamers recently and have been trying to drink my coffee black or with a little milk. This seems like a great replacement and I love the fact there is no HFCS etc involved. Do you use a canning jar or does any matter? Also do you have a cocoa preference?

  6. I just use a regular canning jar but you could use any container, pretty much. Canning jars are a little difficult to pour from cleanly if you end up pouring it, but if you use a spoon no big deal. Easy to clean!

    Something I’ve done is add flavoring extracts to the chocolate syrup with the vanilla and then I just add milk to my coffee. So instead of having, say, a peppermint mocha coffee creamer in my coffee, I make a cafe au lait (about 1/4 regular milk and the rest coffee) with peppermint flavored chocolate sauce. I’m still experimenting with proportions, and I want to try banana extract next! But it’s really good and low calorie. At least… lower. lol. My last attempt I added about a quarter tsp of peppermint and I think I might want to add more.

    OH and I need to edit the recipe – adding a tsp of soda helps keep the sugar from crystallizing.

    As far as cocoa, I just use what I have on hand, some dutch brand but I am not particular.

  7. Hello Beth,

    This is one good recipe, I’m very am happy to be able to visit your post even thou it took me nine months to know about this wonderful recipe I’m surely am going to try this at my kitchen. I’m also going to see more of your recent recipe list to add it to my menu I believe that kids will also love see me prepare this since it has some chocolate in the menu.

    Jac Morton would love for you to read..Home Renovation Costs – How to Lower your Home Renovation CostsMy Profile

  8. Hey Bethany,
    I found your recipe for the chocolate sauce via pinterest, I could’nt resist trying it out. Made it and it is awesome, too good just that I used a lil less sugar coz I prefer dark chocolate. I had tried making one earlier from compound chocolate but it hardened up again. Thanks for posting it 🙂

  9. Just waaw,i love this chocolate sauce,i really need this sort of sauce for my cake,by the way i am fan of your blog,i usually used it to take note of some recipe.Thank you so much for sharing with us all of this ideas.

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