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  • Writer's pictureRuby Deubry

Chocolate Sauce

A hint of coffee in this chocolate sauce amps it up from delicious to delectable. And for a unique experience, add a touch of cayenne pepper!


1 small can (approx. 7 ounces or 200 grams) fat-free, sweetened condensed milk

1 1/2 ounces unsweetened chocolate

1 tablespoon unsalted butter ( you could use salted butter and omit the pinch of salt)

Pinch salt

1 tablespoon liquid coffee

1/4 cup heavy or table cream, room temperature


  1. Add the condensed milk, chocolate, butter, and salt to a saucepan. Heat on medium-low, stirring gently with a whisk until the chocolate melts Mix in the coffee. Reduce to low heat and continue cooking until the mixture is very thick, about 10 minutes.

  2. Remove the pan from the heat. And the cream and stir until very smooth. Allow to cool for 3 - 5 minutes then pour over your dessert. The sauce should have medium thickness and be pourable. Do not allow it to cool completely because it will become too thick to pour. If it gets too cool, you can re-warm it gently or use as a spreadable frosting instead!

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