• August 11, 2011

    Cocoa Hot Fudge Sauce



    Cocoa Hot Fudge Sauce Recipe

    Homemade hot fudge sauce takes ice cream, brownies, or your favourite spoon to a whole new level of deliciousness.

    Warm and gooey.

    The best possible way chocolate can behave.


    This particular recipe is a favourite. One that my ten-year-old self wrote carefully on an index card in her neatest handwriting. The hearts dotting the i’s must have only started when I turned eleven.

    It has been made so often, and is so very loved, that I’m shocked it has not yet made an appearance.


    Many hot fudge recipes call for melted chocolate and corn syrup. I find the cocoa-based version has a thicker texture and better flavour.

    As it cools, it becomes almost chewy. And you don’t have to worry about tempering chocolate or having it seize. Easy peasy.

    Also, you wanna talk about making a killer ice cream cake? Just spread a layer of softened ice cream in the bottom of a springform pan. Freeze. Make cocoa hot fudge sauce, cool slightly, and spread on frozen ice cream layer. Top with crushed chocolate wafers and another layer of softened ice cream, in a complementing flavour. Freeze again.

    Or just pour it all over chocolate and bananas.


    My recipe is made in the microwave. But you could make it on the stove if you prefer. Either way, watch it closely and stir often. Unless you enjoy scraping chocolate from all your kitchen crevasses. Boiling cream + sugar = sticky volcano.

    Speaking of chocolate mess, in this photo I am pouring hot fudge sauce all over the floor.

    Oliver was thrilled.



    Cocoa Hot Fudge Sauce

    This warm, gooey cocoa hot fudge sauce recipe takes ice cream to a new level. It's rich, deeply chocolatey and can be made in the microwave or stovetop.
    Course: Dessert
    Cuisine: American
    Author: Jennifer Pallian BSc, RD


    • 3/4 cup sugar
    • 1/2 cup cocoa
    • 1/2 cup heavy cream or milk
    • 4 tbsp butter
    • 1 tsp vanilla
    • pinch of salt


    • In a large microwave-safe bowl, combine sugar, cocoa and cream. Cook on high 2-3 minutes, until sugar dissolves and mixture boils.
    • Stir in butter and cook on high 2-4 minutes more, watching closely and stirring every 30 seconds or so, until mixture thickens. Stir in vanilla and a pinch of salt.

    Hi, I'm Jennifer Pallian, BSc, RD. I studied cooking, baking and food chemistry in a university lab, have years of experience as a professional test kitchen recipe developer and providing technical baking support to bakeries and home bakers. Want to know why your bread didn't rise? I've got your back.I now work full-time as a blogger, putting the years of science and baking to work right here. On Foodess, I share the best recipes in my arsenal - tested-till-PERFECT recipes for cozy baking, easy recipes for weeknight meals and delicious globally-inspired comfort food, plus lots of science-based cooking and baking tips. Welcome!

    Review this recipe


    1 Comment threads
    0 Thread replies
    Most reacted comment
    Hottest comment thread
    1 Comment authors
    Kelly Recent comment authors
    newest oldest most voted
    Notify of

    THIS hot fudge sauce is a snap to put together, and when warm creates a super sensual experience!! I prefer it all by itself via spoon (or whatever!!). Ooo-la-la!! I have found my favorite. Thank you.


    Thanks for signing up! Check your inbox to confirm.
    January 14, 2020
    Easiest Chocolate Tart with No-Bake Creamy Filling

    This easy chocolate tart recipe features a crumbly oreo cookie crust and a to-die-for creamy, no-bake filling that’s as easy as boiling water.

    December 5, 2019
    Toblerone Cookies

    Chewy golden cookies studded with chunks of Toblerone that melt into puddles of nougat and milk chocolate.

    Homemade Ice Cream Sandwiches August 18, 2019
    Ice Cream Sandwiches with Homemade Chocolate Wafers

    The best ice cream sandwich out there – a soft and chewy, brownie-like cookie base with vanilla ice cream in the perfect filling-to-cookie ratio.