Deep and Glossy Chocolate Sauce

Preparation info

  • Makes about

    2 cups

    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Our all-time favorite chocolate sauce is made with two kinds of melted chocolate, lots of cream, and sometimes a splash of brandy. This low-fat sauce made with cocoa doesn’t stint on chocolate flavor.


  • 1 cup sugar
  • 1 cup cold water
  • 1 teaspoon lemon juice
  • ¾ unsweetened cocoa powder
  • tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract


    1. Stir the sugar, water, and lemon juice together in a heavy saucepan over medium heat until the sugar has dissolved. Boil the syrup, uncovered, for 1 minute. Remove from heat.
    2. Sift the cocoa powder and whisk it into the syrup with the butter until mixture is smooth. Add the vanilla, and cool to lukewarm or room temperature. Store, refrigerated, in a tightly covered jar or container. Rewarm or serve cold.