Chocolate is a global phenomena. One day, the Mayans decided to open up a cacao fruit that fell from the tree and eat it. This was the groundbreaking discovery of the Mayans that the rest of the world has continued to enjoy until now – and forever!

To enrich desserts, chocolate is usually added to it because it’s an easy winner. If your dessert is a little bit unelaborate, you can easier mix in chocolate or better yet, give the devourer the option to add as much as they want, as a sauce!

Chocolate sauce is often drizzled on desserts such as ice cream, cakes, cookies and other pastries. Don’t be shy to admit that you eat chocolate syrup alone because we do too.

Chocolate is so many things. It is enjoyable in so many forms – solid, liquid, an additive, in desserts, in savory foods and as a beverage.

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What is the difference between chocolate ganache and chocolate sauce?

There’s a thin line between chocolate sauce and chocolate ganache. That line is called corn syrup.

Chocolate sauce is a sauce meaning it is used to coat or add to other food. It is meant to be runny compared to a ganache. Chocolate sauces are often used to drizzle over cakes and dip pastries in to. It consists of cocoa powder or solid chocolate, heavy cream, corn syrup, sugar and butter.

Chocolate ganache is meant to be thick. It could be used as an alternative to frosting or filling for cakes and pastries. Chocolate ganache mainly consists of just 2-3 ingredients: solid chocolate, heavy cream and/or butter for sheen.

How do you make chocolate sauce with heavy cream from scratch?

To make a chocolate sauce with heavy cream from scratch, you may use solid or cocoa powder – whichever is readily available to you.

In a saucepan under low heat, melt the butter and then whisk in the cacao. Alternatively, if you’re using solid chocolate, in a double boiler, place the chopped solid chocolate and butter in the bowl over the hot water. Add the corn syrup and sugar and whisk until the sugars dissolve and create a nice, uniformed consistency. Finally, add the heavy cream and whisk. Keep in mind not to burn the mixture. Keep the heat low and continuously whisk but do not over mix.

Why does my chocolate sauce get grainy?

Chocolate can go wrong and we’re sad to admit this. Chocolate is a sensitive ingredient and could sometimes be frustrating to work with most especially if you’re aiming for the best results.

Chocolate can seize up meaning it can get grainy. Chocolate sauce is almost always made with cocoa powder and this cocoa powder has the ability to change the texture of the smooth sauce you’re aiming for, if you don’t make it right.

If your chocolate sauce is grainy, simply add a little bit more fat (butter) into the mixture. Don’t add the butter in one go but simultaneously and in small batches. The granules will then disperse and turn into a nice, smooth sauce.

Can chocolate sauce be frozen?

You can totally freeze chocolate sauce. To freeze cooked food is prolong its shelf life, we always say. You can make huge batches of chocolate sauce to save you time. All you need is a couple of airtight containers and cling film.

To store your chocolate sauce in a freezer, make sure that you use an airtight container for storing. Before covering the container with the lid, use a sheet of cling film to cover the chocolate sauce directly. This will ensure that air won’t penetrate into the chocolate sauce. It will also avoid discoloration of the chocolate.

Before using, thaw out the chocolate sauce for 1 hour. Reheat using a double boiler and serve!