Simple Chocolate Fudge Sauce (1, 2, 3 Sauce)

 Prep Time : 2 Minutes | Cook Time : 3 Minutes | Total Time : 5 Minutes | Difficulty : Easy

Simple Chocolate Fudge Sauce

I know, I know it’s Halloween this week so where are all the Halloween recipes? Well I am terrible about keeping track of the timing of holidays, and go off on tangents and my cookie cutters haven’t arrived from Australia yet….Keep an eye on Instagram though as there will definitely be some gruesome treats being made!

Anywho, you may remember that I have some ladies over from time to time for dinner and movies and this time we had a make your own ice cream sundae bar for dessert! Because one of my lovelies is allergic to eggs variations on this no-churn ice cream were the perfect solution. And since it’s not a sundae without hot fudge sauce…. here’s something that will CHANGE YOUR LIFE. If you have a tablespoon and can count to three then you can make this sauce.

I am struggling for a quip to get the method started so I’m just going to jump right in. Put all the ingredients in a small saucepan.

Simple Chocolate Fudge Sauce-2

Melt over a medium heat, whisking as you go. Once it’s all liquid bring it to a simmer and cook for about a minute. Keep whisking so it doesn’t catch on the bottom.

Simple Chocolate Fudge Sauce-3

Cool slightly and decant to a jug for pouring or a bowl for dipping.

Simple Chocolate Fudge Sauce

Improve your life instantly by pouring generously over ice cream. A little bit of ice cream melts. The sauce starts to set up thick and fudgy. Bliss.

Simple Chocolate Fudge Sauce

Prep Time : 2 mins | Cook Time : 3 mins | Total Time : 5 mins | Difficulty : Easy | Makes : approx 3/4 cup

Fudgy, almost instantaneous chocolate-y gratification.


  • 3 tablespoons (45 grams) butter
  • if using unsalted butter add a tiny pinch of salt
  • 3 tablespoons sugar
  • 3 tablespoons dutch processed cocoa
  • 3 tablespoons water

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 


  • Small saucepan and whisk


Put all the ingredients in the pot. Melt everything together over a medium heat. Bring the sauce to a simmer and cook for about a minute. Cool slightly before serving. Seriously, that’s it. Now go eat some ice cream.

Cook’s Notes:

  • Take this simple sauce to the next level by adding a drop of mint or orange essence, or a pinch of chili and cinnamon
  • This easy sauce is egg and gluten free
  • This sauce makes a great fondue for dipping fruit, marshmallows and cookie pieces
  • Use in place of ganache for a last minute chocolate topping for a cake
  • It will set up to a thick spreadable consistency when cold – just add a few teaspoons of water and reheat gently to bring it back to glory

 – storage notes usually go here but don’t be silly – 

Adapted from a piece of note paper taped inside my mother’s Edmonds Cookery Book

© 2015 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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