How many times have you grabbed the ice cream from the freezer for a quick dessert, and suddenly found the chocolate sauce empty? Thanks to this easy microwave chocolate sauce, you can make homemade in just a few minutes with 4 ingredients you probably have on hand!
This microwave chocolate sauce is incredibly easy to make, nearly foolproof, and completely delicious. Plus, it only takes 4 ingredients that you’ve probably got in the pantry already.
Even if you don’t, there are a number of substitutions that will work, so you’re still probably going to be able to make something!
You can also scale up or down, so whether you’re making chocolate sauce for one, or preparing a batch to keep on hand, it’s convenient either way.
Chocolate sauce is perfect for topping ice cream, fresh fruit, cakes and other baked items, and even for dunking and dipping!
Ingredients to Grab
1 cup semi sweet chocolate chips
¼ tsp sea salt
½ cup evaporated milk
1 tsp vanilla extract
Ingredient Substitutions and Variations
You can substitute milk chocolate or dark chocolate for the semi sweet chips if preferred, or use bar baking chocolate of equivalent weight. Alternatively, do half peanut butter chips and half chocolate to make peanut butter chocolate sauce!
For salted chocolate sauce, double the sea salt to ½ tsp
The evaporated milk can be swapped for heavy cream, or even regular milk. However, the latter will produce a thinner consistency
You can use other extracts in place of vanilla for different flavor profiles! I also like almond, orange, and peppermint extract, depending what I’m using the chocolate sauce on
Variation of chocolate sauce for one: Use ¼ cup chips, 2 Tbsp evaporated milk, ¼ tsp extract, and ⅛ tsp of salt
Variation with cocoa powder: To use cocoa powder in place of the chips, swap in ½ cup cocoa powder, ½ cup sugar (or powdered sugar) and 3 Tbsp salted butter (omit the additional salt)
How to Make Chocolate Sauce in the Microwave
In a microwave-safe bowl, combine chocolate chips and evaporated milk
Cook on high in 30-second increments, stirring well after each, until chocolate is fully melted (mine was melted at 1 minute in a 1000W microwave)
Add additional cooking time in 30-second increments if you’d like a thicker sauce. I recommend an additional 1 minute total for a more hot fudge consistency
Stir in vanilla extract and sea salt
Enjoy!
What to Serve With Chocolate Sauce for Dipping or Drizzling
You can also use it to dress up a box mix cake to taste like homemade, which is one of my favorite Box Cake Hacks!
Recipe FAQs
Can I Reheat Chocolate Sauce?
Yes, you can reheat chocolate sauce. Place it in a microwave safe container and cook on high for 15-30 seconds, until it is smooth again.
If your chocolate is too thick or begins to seize, add some butter or coconut oil to it to thin it out.
How Long Can You Keep Chocolate Sauce in the Refrigerator?
Homemade chocolate sauce may be kept in the refrigerator for 2-3 weeks, if kept in a sealed container.
Commercial chocolate sauce lasts 8-12 months generally, due to the preservatives in it.
How Do You Keep Chocolate Sauce From Hardening?
To keep chocolate sauce from hardening, you add 1 Tablespoon or butter or coconut oil to it.
However, this is generally only required if you plan to reheat your sauce later, or to use it in a fountain which requires the sauce to stay in a more liquid form.
Recipe Pro Tips
If you plan to drizzle over ice cream, the cold ice cream will thicken the sauce instantly so you can likely skip additional cooking time
As pictured, this chocolate sauce was melted for 1 minute, then cooked to thicken for 1 minute, for 2 minutes in total in a 1000W microwave. Other wattages may vary slightly. Just remember to stir often to check for desired consistency
This homemade microwave chocolate sauce is incredibly easy, cooks in just about 2 minutes, and requires one bowl and 4 ingredients. Seriously, how can you go wrong?
Whether you’re making a late night sweet treat for yourself, or preparing a sundae bar for a crowd, this chocolate sauce is drool-worthy and totally delicious.
My favorite thing to do is top my ice cream with it, but there’s also something I love about the sweet and salty combo with dunking potato chips in it. Yum!
In a microwave-safe bowl, combine chocolate chips and evaporated milk
1 Cup semi sweet chocolate chips, ½ Cup evaporated milk
Cook on high in 30-second increments, stirring well after each, until chocolate is fully melted (mine was melted at 1 minute in a 1000W microwave)
Add additional cooking time in 30-second increments if you’d like a thicker sauce. I recommend an additional 1 minute total for a more hot fudge consistency
Stir in vanilla extract and sea salt
¼ Tsp sea salt, 1 Tsp vanilla extract
Enjoy!
Notes
You can substitute milk chocolate or dark chocolate for the semi sweet chips if preferred, or use bar baking chocolate of equivalent weight. Alternatively, do half peanut butter chips and half chocolate to make peanut butter chocolate sauce!
For salted chocolate sauce, double the sea salt to ½ tsp
The evaporated milk can be swapped for heavy cream, or even regular milk. However, the latter will produce a thinner consistency
You can use other extracts in place of vanilla for different flavor profiles! I also like almond, orange, and peppermint extract, depending what I’m using the chocolate sauce on
Variation of chocolate sauce for one: Use ¼ cup chips, 2 Tbsp evaporated milk, ¼ tsp extract, and ⅛ tsp of salt
Variation with cocoa powder: To use cocoa powder in place of the chips, swap in ½ cup cocoa powder, ½ cup sugar (or powdered sugar) and 3 Tbsp salted butter (omit the additional salt)
If you plan to drizzle over ice cream, the cold ice cream will thicken the sauce instantly so you can skip additional cooking time if desired
As pictured, this chocolate sauce was melted for 1 minute, then cooked to thicken for 1 minute, for 2 minutes in total in a 1000W microwave. Other wattages may vary slightly. Just remember to stir often to check for desired consistency
Exact nutritional values will vary based on brand of ingredients and quantity consumed, so please consider this a guideline only
I enjoy trying new recipes, creating my own, and dabbling with new techniques all the time. My husband loves to protest when I make him my guinea pig, but it’s all for the love of food!
My cooking philosophy is that great tasting food doesn't have to be complicated or time consuming to make. I'm a home cook with over 20 years of experience feeding myself and others. I've learned from a variety of different people, things I've learned online, and some trial and error as well.
I enjoy cooking a variety of foods, from convenience to comfort foods, as well as international cuisine. You can rest assured that all of my recipes have been actually made, thoroughly tested, and most importantly: tasted! I want you to enjoy my food as much as I do!
