There are moments when you just need chocolate—and you need it now!  This fudgy chocolate sauce in less than a minute is my go-to recipe.  It's so simple that I never made it a blog post, but I realized recently that many people just don't realize how easy it is to make and once they know how, those store bought sauces with all the fillers will go right into the trash!

This chocolate sauce started several decades ago while "camping" in a caravan on a beach.  The host of the my parents' Power Squadron whipped up this fudgy chocolate sauce in less than a minute.  It was the BEST chocolate sauce I had ever tasted.  The flavor of the chocolate, the consistency and mouthfeel of the sauce, and the combination with ice cream was perfection! It's quick, reliable, and always satisfying.

What makes this recipe so special is its simplicity and flexibility. You can use whatever chocolate and milk you love and it results in a sauce that's somewhat thick and fudgy.

Tips for making Fudgy Chocolate Sauce in less than a minute

Chocolate

You can use either chocolate chips or eating chocolate.  I like to use good chocolate. The better the chocolate, the better the sauce. For chocolate chips, I use Hu's Kitchen Chocolate that boasts just 3 ingredients and is organic. There is also good eating chocolate like Lindt which has various percentages of cocoa as well as milk chocolate and very dark chocolate.  I would recommend about 78% cocoa, unless you really like dark chocolate!

Milk

Use whatever milk you drink and is readily available in your refrigerator.  Plant based milks are also an option.  The higher the fat content of the milk, the creamier the taste. The key to making this chocolate sauce is the ratio between chocolate and milk.  The weight of the milk should be approximately 2/3 of the weight of the chocolate. It is a lot easier and failproof to weigh the milk and chocolate rather than do it by volume!

Vanilla

Vanilla paste or extract can be used to give the sauce a different flavor.  This is optional. 

Procedure

Use a clear glass measuring cup that is big enough to allow the milk to boil.  Mix the chocolate and the milk together.  Place it in the microwave for a minute BUT observe the milk.  It will take a fraction of a minute to boil. When the milk starts to bubble up, immediately stop the microwave. Otherwise, you'll end up with a mess and possibly burned chocolate!

Slowly stir the mixture and add vanilla extract or paste for taste (optional).

Serving

This delicious fudgy chocolate sauce is AMAZING with ice cream but can also be served with pancakes, waffles, crepes and fresh fruit.  It is best served warm.  It can be reheated in the microwave in short bursts if needed.  NEVER add cold liquid to warm chocolate sauce.  If you want to thin out your chocolate sauce, heat up your milk in another container before adding it to the chocolate sauce.

If you make it, try it your way—different chocolate, different milk—and make it your own and let me know in the comment section.