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