Thin Chocolate Truffle Sauce

  • Active Time 10m
  • Total Time 10m

Makes about 1 1/2 cups (Serves 12)


  • 3/4 cup half and half
  • 1 tablespoon unsalted butter
  • 2 tablespoons unsweetened Dutch processed cocoa powder, such as Droste or
  • Hershey's European Style, sifted
  • 8 ounces (1 1/3 cups) semisweet chocolate chips or semisweet chocolate,
  • chopped
  • 1 teaspoon vanilla extract


Put the cream and butter or half-and-half and butter in a medium saucepan

and heat over medium-low heat until the cream is hot and the butter is

melted. The hot cream mixture will form tiny bubbles and measure about

175 degrees F on a food thermometer. Do not let the mixture boil. Remove the pan

from the heat. Add the chopped chocolate and cocoa powder, if using, and

let it melt in the hot cream mixture for about 30 seconds to soften. Add

the vanilla and whisk the sauce until it is smooth and all of the chocolate

is melted and any cocoa powder is incorporated.


  • Stir the chocolate gently into the hot cream so that it does not splash

    out of the pan.

  • Stir the sifted cocoa powder into the hot half-and-half with a whisk,

    and it will dissolve easily.


    Double or triple the ingredients.


    Pour the sauce into a plastic freezer container leaving 1 inch of space at

    the top of the container. Loosely cover and cool for an hour at room

    temperature. Press a piece of plastic wrap onto the top of the sauce and

    cover the container tightly. Or divide each batch of sauce between two

    plastic containers. Label with date and contents. Freeze up to 2 months.


    Remove as many containers of sauce from the freezer as needed. Defrost the

    sauce in the covered container overnight in the refrigerator. Warm the

    sauce in a medium saucepan over low heat, stirring frequently. Use the

    sauce warm as hot fudge sauce or as directed in the recipes in this book.

    If you need the sauce in a hurry and don't have time to defrost it, run hot

    water over the covered container and remove the frozen sauce from the

    container. Warm the sauce in a heatproof container placed over (not

    touching) barely simmering water, stirring often. Leftover sauce can be

    stored up to 2 weeks in the refrigerator.

    Serving Size = 2 tablespoons

    Recipe reprinted by permission of Doubleday. All rights reserved.

    RecID 1643

    nutrition information per serving

    122 calories; 8g total fat; 8mg cholesterol; 9mg sodium; 13g carbohydrates; 1g fiber; 1g protein

    These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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