This glossy milk chocolate sauce comes together in minutes and stays perfectly pourable at room temperature. Use it anywhere you want a hit of rich, mellow chocolate flavor—drizzled over ice cream, pancakes, or fruit, whisked into warm milk for instant hot chocolate, or doused on homemade French crepes.
The key is choosing high-quality milk chocolate and gently heating the cream—boiling can cause the chocolate to seize. Whisk gently, just to bring the sauce together; you don’t want to incorporate too much air, which would take away from the sauce’s silky texture. With minimal hands-on time and maximum payoff, this is the kind of dessert sauce you’ll want to keep on standby.
Tips & FAQs for the best milk chocolate sauce
Why did my chocolate sauce turn grainy?
Graininess usually happens when the cream gets too hot. If it boils, the chocolate can seize. To fix, whisk in a splash of warm cream until the sauce loosens and smooths out.
What’s the best chocolate to use for milk chocolate sauce?
We like using “dark milk chocolate” here—a chocolate with a higher cacao percentage than the average milk chocolate. Look for something between 50% and 70% such as Fruition Chocolate Works 68% or Moka Origins 58%.
Can I use chocolate chips instead of a chopped bar?
You can, but the texture won’t be as silky. Chocolate chips contain stabilizers that help them hold their shape under heat, so they don’t melt as cleanly. For the most luxurious sauce, use a chopped chocolate bar.
Can I make this sauce with dark chocolate?
We think you’re missing the point, but sure…. Swap in your favorite bittersweet or semi-sweet chocolate bar (use the same amount). You might want to adjust the amount of sugar to taste.