Vegan Classic Chocolate Sauce

Total time13 min

Prep time5 min

Cook time8 min

Deep, glossy, and unmistakably chocolatey, this sauce comes together in one small saucepan with cocoa powder, sugar, and a pinch of salt whisked into a smooth, pourable base. A gentle simmer thickens everything until it coats the back of a spoon, and a splash of pure vanilla extract rounds out the flavor right at the end. The result is a rich, glossy pour perfect for drizzling over ice cream, swirling into a milkshake, or spooning straight from the jar. It sets up thicker as it cools, so keep it warm for that classic fudgy drizzle or chill it for a spoonable topping later. This one's an easy staple to keep stocked in a vegan kitchen for whenever a chocolate craving hits.

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Ingredients

8 servings

½ cup heavy cream
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Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
¼ cup water
½ cup granulated sugar
⅓ cup unsweetened cocoa powder
¼ tsp fine salt
2 tbsp unsalted butter, cut into pieces
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tsp pure vanilla extract

Instructions

1
Whisk together the heavy cream, water, sugar, cocoa powder, and salt in a small saucepan until the cocoa is mostly dissolved and no large lumps remain.
2
Set the saucepan over medium heat and cook, whisking frequently, until the mixture comes to a gentle boil and the sugar is fully dissolved, about 4–5 minutes.

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