3 Easily-Made Chocolate Sauces That Taste Better Than Store-Bought

These sweet chocolate sauces are especially good with puddings, ice creams and dessert pastries.

1) Chocolate Sauce with Cocoa


  • 1 tablespoon Cocoa
  • 2 tablespoon Granulated Sugar
  • 280 millilitres Water
  • 3 drops Vanilla Essence


  1. Mix the cocoa and sugar with the water in a deep saucepan until smooth.
  2. Bring slowly to the boil, stirring occasionally.
  3. Simmer gently for 10 minutes.
  4. Remove from the heat and immediately add the vanilla essence.

The sauce can be served immediately.

2) Rich Chocolate Sauce With Coffee Flavour


  • 55 grams Plain Block Chocolate (roughly chopped)
  • 2 tablespoons Brown Sugar
  • 1 teaspoon Cocoa
  • 1 teaspoon Instant Coffee granules
  • 280 millilitres Water
  • 1 Egg Yolk
  • 1/2 teaspoon Vanilla Essence


  1. Put all the ingredients except for the egg yolk and vanilla essence into a saucepan.
  2. Heat slowly while stirring until it is the consistency of a thin cream.
  3. Take the pan off the heat.
  4. Blend the yolk with two tablespoons of the hot sauce and then mix the yolk back into the saucepan.
  5. Replace the pan on the heat and simmer gently until the sauce is slightly thicker.
  6. Now stir in the vanilla essence.

The sauce can be served immediately.

3) Suchard Sauce

Suchard sauce is really good with rich puddings, ice creams and chocolate profiteroles.


  • 170 grams Plain Block Chocolate
  • 280 millilitres Water
  • 115 grams Brown Sugar
  • 1 Vanilla Pod (split)


  1. Dissolve the sugar in the water over a gentle heat.
  2. Add the vanilla pod.
  3. Simmer for 5 minutes and then remove the pod.
  4. Melt the chocolate on a plate over a pan of warm water.
  5. Discard the water and put the melted chocolate into the pan.
  6. Beat in the sugar syrup 1 tablespoon at a time.
  7. Simmer until you have a thick, rich chocolate sauce.

Suchard sauce can be used hot or cold.

Alicia D. Walker

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