Monday, December 3, 2012

Chocolate Fudge Sauce

Before I get into today's recipe, I would just like to mention that my overwhelming sweet tooth does not always rule my snacking choices. Right now I'm actually craving something salty and savoury and am even considering buying a bag of crisps, even though I don't really like crisps that much. It's probably because I didn't have enough for lunch today, but it's OK because I have a yummy dinner waiting for me at home, and dessert too. Not this dessert though, this was something that I made last week - and easy chocolate brownie with frozen yoghurt and warm chocolate fudge sauce. The sauce is the reason for today's post - it's simple and so delicious. I've had the recipe for years now; in my third year of university I was living with a girl who shared some of her best recipes with me and this is one of them. She didn't like custard based sauces so this was her go-to chocolate sauce recipe. You can have it warm or cold and even use it as a base for a hot chocolate. However, you cannot use it as the surprise in surprise muffins - turns out that it's too runny and just leaks out the bottom of the muffin as it bakes. So instead pour it over some yummy dessert like this and spend the rest of your evening in a warm cosy food coma.

Chocolate Fudge Sauce

1/4 cup cocoa powder
1 cup soft light brown sugar
50 grams butter
1/2 cup milk
1/2 teaspoon vanilla essence

Place the cocoa and the sugar in a heavy-bottomed saucepan and mix until there are no lumps.

Add the butter, milk and vanilla. Turn on the heat and bring to the boil, stirring constantly until the sugar has dissolved.

Let the sauce boil for two minutes without stirring, then remove from the heat and let it cool.


  1. How much is 50 grams of butter in tablespoons? This sounds good.

    1. A tablespoon is 15 mL and a teaspoon 5 mL, and if scooped up when semi soft (not melted) the weight of butter is similar to its volume, so 50 grams should be roughly 3 tablespoons plus 1 teaspoon. The recipe doesn't have to be precise though, I often just take a guess and it works fine - too little butter and it will be runnier, too much and it will be fudgier, but it will still be chocolate sauce :)

  2. Hi Jaimie,
    This looks like a very rich and creamy Chocolate Fudge Sauce, we will love it. Hope you have a great week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen


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