How to make chocolate caramel sauce
This chocolate caramel sauce is a rich and smooth dessert sauce. Use it hot over ice-cream, or let it thicken and cool to pour over puddings, cakes or cheesecake. It’s so easy to make and only needs 4 ingredients!
Watch how to make chocolate caramel sauce
180g bar Caramello chocolate, broken into pieces
½ cup firmly packed brown sugar
¾ cup thickened cream
Place Caramello, brown sugar, cream and butter in a small saucepan. Cook over low heat, stirring, for 3-4 minutes or until smooth and combined. Transfer to a heatproof jug. Refrigerate for 30 minutes or until thickened and cool
Tips for making choc-caramel sauce
Keep your heat low
Avoid scorching the chocolate by starting in a cold saucepan and using a low heat. You only need to melt the chocolate and dissolve the sugar, once the chocolate is melted take the sauce off the heat and stir well until smooth. Do not allow it to boil.
Try it hot or cold
This sauce is great hot on top of ice-cream and puddings. Let it cool and have with fresh berries and fruit. If you’re making it to top cakes with icing or cheesecake, allow the sauce to cool first to avoid melting the icing or heating up the cheesecake.
Turn it into salted caramel chocolate sauce
If you like salted caramel, try adding a generous pinch of salt. This will add another dimension of flavour.
How to reheat choc-caramel sauce
If you make this sauce ahead of time it will harden in the fridge. To reheat and soften, heat in the microwave on high in 30 second intervals, stirring until it’s the desired temperature and thickness.
Baked cheesecake with choc-caramel sauce
Top this baked cheesecake with choc-caramel sauce! Make this to celebrate the chocolate lover in your life, for an Easter dessert or simply to treat yourself.
Get the recipe: Baked Vanilla Cheesecake with Choc-Caramel Sauce
More dessert recipes
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