With two ingredients and thirty seconds, you can make this decadent Easy Chocolate Sauce, perfect for serving over ice cream, brownies, and whatever else your heart desires.
Looking for more indulgent treats? Check out my No-churn Peanut Butter Oreo Ice Cream, Homemade Pudding Pops, and Salted Caramel Snickerdoodle Milkshake.
Hey, so you know those times when you find yourself desperately reaching for that pint of ice cream in the freezer, but it’s been A Day, and you really need something more than just ice cream? Like, ice cream’s a great healer of many things, but some days call for the big guns.
Some days call for ice cream + chocolate sauce.
And if you’re like me, trying, sometimes succeeding, to eat healthy most of the time, you probably don’t just keep chocolate sauce in your fridge. You could whip out a pot and make a traditional homemade hot fudge sauce on the stove–it’s pretty easy. You should do it sometime. BUT there’s a chance that if this is a day that requires ice cream and chocolate sauce, it is not a day for cooking.
So for those days, here’s a two-ingredient fudge sauce recipe you can make in the microwave in 30 seconds. If you have cream or milk, some chocolate chips, and a functioning microwave, there’s nothing standing between you and a hot fudge sundae.
And it’s going to be a superb hot fudge sundae. Technically this easy chocolate sauce is a chocolate ganache, but it’s chocolatey, amazing, and so there for you when you need it. It starts out warm and gooey, and by the time your ice cream is all melty and the chocolate has cooled a little bit, it thickens up and becomes almost fudge-like pooled at the bottom of your bowl (or mug, or whatever ice cream dispensing container you are eating out of).
What I’m saying is that basically, it’s heaven, and after the week we’ve just had (seriously, F this week), we deserve oodles of it.
For More Easy Ice Cream Toppings Try
30-Second Easy Chocolate Sauce
Ingredients
- 2 tablespoons heavy cream or milk *
- 1/4 cup (1.5oz) chocolate chips
Instructions
- In small microwave-safe bowl, microwave cream or milk for 30 seconds, until simmering. Remove from microwave and stir in chocolate until melted and smooth (the mixture may look quite thin at first, but just keep stirring. It will come together!) Pour over ice cream and enjoy!
Notes
This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.
JoAnn says
I used dark chocolate chips and half and half (all I had in the house), and I heated it on the stove instead of the microwave. It was FABULOUS!
Donna says
This was good but it didn’t thicken up, Maybe it was the 1% milk.
Karen Violette-Cubbison says
I used cream and dark chocolate and due to the positive comments, I quadrupled this recipe and it came out delicious! Thank you!
Nandini says
Just tried it and loved it! ! I added a little vanilla essence too. Thank you for a great 30 second recipe!!
Sarah says
Mmm, this is the best chocolate soup I’ve ever had! 😉
Tracy says
Lol!! So glad you enjoyed it!
Carol Bisig says
It is Christmas Eve and I finally found a Dark Chocolate Cake to bake for Christmas Day, It’s A Wonderful Life is playing, our tree is lit, my puppy is taking a nap, my husband is wrapping presents, into this lovely atmosphere, what should appear, The NASTIEST WORD IN THE WORLD! The f word, for shame! People who have to resort to that word, or any profanity, have poor vocabularies, are tacky, not professional, and have no class; in other words, not anyone I would support in any form or fashion, you should write an apology, what would have happened if a child was reading out the recipe to me? As a Sunday School Teacher, I am beyond appalled, I pray that your advertisers realize we won’t buy anything associated with this site.
Kevin C says
Hi!
I’m making this for me and Dad tomorrow for thanksgiving. Super excited! It’s gonna be so yummy!
Robert says
Yes nice and simple.
What I often do– use a 100gm milk dairy bar and a 100 gm dark bar 70 or 80% cacao broken up in a double boiler….along with 3 or 4 oz of 35% cream (known as whipping cream). Stir till melted. Remove from the heat and add 1 tablespoon of Napoleon Brandy (not the sweet liquor). This adds that special and unique flavour. The alcohol evaporates, so don’t worry about giving it to kids. You can adjust the thickness with the cream. I use it on everything that works with chocolate. Lots of room to experiment. Sauce to ganache.
Vivian says
This works very well with undiluted evaporated milk which I always have in the pantry . Love the flexibility of the quantity 2:1 ratio for larger amounts.
Shane says
Put it on a cheesecake my girlfriend made she loved it
Tracy says
So glad to hear it, Shane!!
Heather says
I did this with semi-sweet chocolate chips (because I didn’t have anything else) and just added in some confectioner’s sugar. Perfect!!
Danah Alfares says
Life saver !! Thank YOU
I used swiss chocolate chunks .. superb result in absolutely NO time
Tracy says
So happy to hear this worked out for you!!
Hannah says
Ummm so this actually worked! No offense, but I was doubtful it would be good since it was so simple but it was! I had to make it with milk but definitely trying cream next time. Thank you!
Tracy says
LOL! So thrilled to hear it, Hannah!
Ann says
I made 6 servings for dessert. I added 1T salted butter to the milk and 1t vanilla to the milk and butter mix after microwaving and before c.chips. It worked out well, much faster than standing over the stove!
Tracy says
So glad you enjoyed it!!
Dino Stavros says
Try adding clarified butter to the mixture, will knock your sox off……
Dunja says
Hi,
Can this recipe be used as a cold chocolate sauce as well?
Cheers
Tracy says
Hi, Dunja, unfortunately no. It will harden and set when it gets cold.