This Quick 3 Ingredient Chocolate Sauce is created with water, maple syrup, and cocoa powder. Perfect drizzled over ice cream, brownies, and to make homemade hot chocolates!
This easy chocolate sauce recipe is great drizzled over fluffy pancakes, these dairy-free fudgy vegan brownies, and homemade hot chocolate!
Table of Contents
🍫 Why You Will Love This Recipe
- Quick and easy to make.
- Only 3 ingredients are needed.
- Free from dairy and gluten.
🍦 Serving Suggestions
You can use this quick homemade chocolate sauce recipe in so many ways! Here are a few ideas to get you started:
- Pour it over ice cream.
- Drizzle it over ice cream topped with leftover puff pastry with cinnamon sugar.
- Use it to make chocolate milkshakes and hot chocolates.
- Chocolate dipping sauce for fresh fruit such as strawberries, bananas, and apples.
- Dipping sauce for warm churros and hot jam doughnuts.
- Drizzle it over blender crepes for dessert.
📋 Ingredient Notes & Substitutions
- Water - use filtered or tap water.
- Maple syrup - use good quality pure maple syrup, preferably without any added sweeteners.
- Cocoa powder - You can use either Dutch-process cocoa powder or regular natural unsweetened cocoa powder.
🥣 Step By Step Instructions (with photos)
Step one: Pour water and maple syrup into a medium-sized pot. Bring to a boil then reduce heat to low and bring to a simmer.
Step two: Add cocoa powder and vigorously whisk through.
Step three: Bring to a rapid simmer/soft boil, over medium heat. Gently boil for 8-10 minutes, whisking occasionally while keeping a watchful eye on it to ensure it doesn’t boil rapidly or burn.
Step four: To test when it's ready, dip and coat the back of a spatula or wooden spoon and draw a line through the mixture with your finger, if the line stays, it’s done. It will continue to thicken as it cools.
Step five: Remove from heat and allow it to cool in the pot for 10 minutes.
Step six: Use it straight away or store it in a glass jar or sealed container in the fridge for up to 2 weeks. It will continue to thicken as it chills.
💭 Tips For Recipe Success
- Using pure maple syrup without added sweeteners works best.
- Be sure not to rapidly boil your sauce whilst it’s on the stove cooking. A slow simmer/soft boil is all you need otherwise it will thicken too fast and can burn.
- This homemade chocolate recipe will continue to thicken as it cools and whilst it’s stored in the refrigerator.
- If the sauce is too thick when you go to use it from the refrigerator, simply pour some into a small pot or heat-proof bowl and warm it gently on the stovetop or microwave to your desired consistency and temperature.
⏲️ Storage Instructions
Store this chocolate sauce in an airtight glass jar (mason jar) or sealed container, refrigerated, for up to 2 weeks.
💬 Recipe FAQ's
This quick chocolate sauce recipe will last for up to 2 weeks in the refrigerator stored in an airtight glass jar, such as a mason jar or Tupperware container.
Simply pour the amount of chocolate sauce you need into a small pot or heat-proof bowl and warm it gently on the stovetop or microwave to your desired consistency and temperature.
No, this sauce will not turn grainy because it uses cocoa powder instead of solid chocolate such as chocolate chips or a block/bar of chocolate.
🥄 Related Recipes
Recipe Card
Quick 3 Ingredient Chocolate Sauce
Ingredients
- 1 cup filtered water
- ¾ cup pure maple syrup
- ½ cup dutch process cocoa powder or natural unsweetened cocoa powder
Instructions
- In a medium size pot, pour in water and maple syrup.
- Turn heat to high and bring water and maple to a boil, whilst whisking.
- Once boiling, reduce heat to medium-low until it comes to a simmer.
- Add cocoa powder and vigorously whisk through.
- Bring mixture to a rapid simmer/soft boil, over medium heat.
- Cook mixture for 8-10 minutes, keeping a watchful eye on it to ensure it doesn’t boil rapidly or burn. It will begin to slightly thicken after 5 minutes. Whisk the mixture every 30 seconds.
- To test it, coat the back of a spatula or wooden spoon and draw a line through the mixture with your finger, if the line stays, it’s done. NOTE: the mixture is on the thinner side so it’s ok if it hasn’t thickened completely during cooking as it will continue to do so in the refrigerator later on.
- Remove from heat and allow to cool down slightly in the pot for 10 minutes.
- You can use this sauce whilst it’s still warm or store it for later.
- Pour into a heat-proof glass jar, I use a mason jar. Pop on the lid and place it in your refrigerator for 2+ hours until it’s thickened up slightly. You can also leave it overnight before using it.
- Serve over ice cream, in milkshakes, make chocolate milk, and much more!
Did you make this recipe? Let me know!