Easy Chocolate Dipping Sauce
Submitted by patwad
Three-ingredient chocolate dipping sauce with melted milk chocolate, heavy cream, and hazelnut liqueur. A rich, silky fondue-style sauce ready in 20 minutes.
YIELD
4 servingsPREP
5 minCOOK
15 minREADY
20 minThree ingredients and a double boiler. Melted milk chocolate blended with heavy cream and a splash of hazelnut liqueur makes a rich, glossy dipping sauce that’s essentially a boozy ganache you serve warm.
The cream goes in after the chocolate has cooled to tepid, not while it’s still hot. This matters because scorching-hot chocolate can cause the cream to separate, leaving you with a greasy, broken sauce instead of a smooth, pourable one. Tepid chocolate absorbs the cream evenly and stays silky.
Hazelnut liqueur (like Frangelico) adds a warm, nutty sweetness that pairs naturally with milk chocolate. You don’t need much; a tablespoon or two rounds out the flavor without making it taste boozy. Serve immediately with strawberries, banana slices, marshmallows, or cubes of pound cake for dipping.
Chef Tips
- Use a double boiler, not a microwave; the gentle, indirect heat prevents scorching and gives you more control
- Stir the cream in gradually; adding it all at once can shock the chocolate and cause it to seize
- If the sauce starts to thicken, set the bowl back over warm (not boiling) water to loosen it
- This sauce also works poured over ice cream or drizzled on fresh fruit for a plated dessert
Variations
- Dark chocolate: Use bittersweet chocolate instead of milk for a more intense, less sweet sauce
- Orange liqueur: Swap the hazelnut liqueur for Grand Marnier for a chocolate-orange combination
- Non-alcoholic: Replace the liqueur with 1 teaspoon of vanilla extract and a pinch of instant espresso
Ingredients
Directions
Melt the chocolate in a double boiler and allow to cool until tepid.
Blend in the whipping cream and liqueur, mixing well and serve immediately.
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