This Ridiculously Easy Hot Fudge Sauce is seriously some of the silliest, smoothest, most delicious chocolate sauce you’ll ever have the pleasure of meeting!
Every word in the title of this recipe, Ridiculously Easy Hot Fudge Sauce, is true, although I didn’t include one most important word… DELICIOUS. It’s also ridiculously delicious!
This Hot Fudge Sauce definitely falls into our special category of recipes that we call Ridiculously Easy. You can read more about these recipes in this post and check out the whole collection here but, to sum things up briefly, our Ridiculously Easy Recipes are the ones “that make you look like a kitchen rock star with minimal effort on your part”.
This is how this sauce comes together – throw all the ingredients in a blender except the half and half. Heat the half and half in the microwave till it’s good and hot, then quickly added to the blender contents.
Cover and push the ON button while you slowly pour in the hot cream. I like to place a small funnel into the opening of the blender container. It makes it super easy to add the hot liquid plus it gives the steam a chance to escape, preventing a combustion issue with the blender.
Less than 2 minutes later you’ll be staring at the most luscious, deep, dark, rich, silky-smooth chocolate sauce you’ve ever had the pleasure of meeting!
See what I mean, easy! Ridiculously easy! But you know what? I won’t tell a soul if you don’t. We’ll just keep this magically delicious, super simple secret to ourselves and enjoy the accolades, okay?
The better the chocolate, the better the sauce!
Oh, and speaking of secrets; there is one important little detail I need to share regarding this recipe. Use good quality chocolate. It can be semisweet or bittersweet, I’ve had good results with both. Good quality chocolate chips will work as well as bars of good chocolate or chocolate feves (pictured above in the blender images).
I’ve made this dessert sauce a zillion times and I have to say it’s delicious with everyday chocolate chips like Nestle or Hershey. But if you can invest a bit more and use really good quality chocolate (example below in the Café Tips), the results are AMAZING.
An easy dessert solution!
If you’ve got a get-together coming up and you don’t have time for a fancy dessert, don’t worry, no one will care. Pick up a carton of your favorite vanilla ice cream and whip up a batch of this Ridiculously Easy Hot Fudge Sauce. Add a few raspberries and a sprig of mind to each bowl and, guaranteed, there will be lots of oohs and ahhs and happy faces around the table!
This chocolate sauce also pairs nicely with shortbread cookies or some good chocolate chip cookies alongside a bowl of vanilla ice cream. Or try it drizzled over This Sugar Glazed Ricotta Pound Cake with a dollop of whipped cream on the side… delish!
No matter what you serve it with, everyone will think you’re a culinary whiz for making this heavenly, homemade chocolate sauce – just don’t tell them about the ridiculously easy part!
Café Tips for making this Ridiculously Easy Hot Fudge Sauce
- You can make this easy hot fudge sauce with any type of chocolate bars or chocolate chips. There are lots of options. Use your favorite and what you can afford. I’ve used Nestles and Hershey’s with good results. If you want to go with a more gourmet chocolate, Ghiradelli bars and chips, Lindt, Guittard, Green and Black’s and Valrhona will all give wonderful results.
- For those of you living outside the U.S., you might be wondering what half and half is. Half and half is an American convenience product that’s often used in coffee. It’s a simple combination of half milk and half cream.
- If the sauce seems too thick, you can always thin it out with some extra half and half.
- The sauce will get thicker when chilled in the refrigerator but will thin out nicely when it’s warmed.
- You can warm the sauce in the microwave at 50% power for 1-2 minutes (just make sure you’re using a microwave-safe container) or on the stovetop in a small saucepan over low heat.
- This Ridiculously Easy Hot Fudge Sauce will keep well in the refrigerator for 10 days to 2 weeks.
- Add a half teaspoon of mint extract with the ingredients in the blender and you have a delicious Chocolate Mint Fudge Sauce.
- If you don’t have a microwave, you can heat the half and half in a small saucepan on the stovetop. Heat until it boils and gets nice and bubbly.
- Don’t attempt this recipe if you don’t have a blender with a center cap that can be removed.
Thought for the day:
Satisfy us in the morning with your unfailing love,
that we may sing for joy and be glad all our days.
What we’re listening to for inspiration:
If you enjoy this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
Best Ever Hot Fudge Sauce
Just like the name says, this stuff is seriously the best ever hot fudge sauce. What the name doesn’t say is now super easy it is, so easy you’ll hardly believe it!
Servings: 16 1 tablespoon servings
Calories: 96 kcal
good quality semi-sweet or bittersweet chocolate
coarsely chopped (you also can use good quality semi-sweet chocolate chips)
I used salted
vanilla bean paste or vanilla extract
I like to use a flaky sea salt
half & half
a bit more to thin, if needed
Place all ingredients except half and half into a blender container.
Measure half and half into a medium-size microwave-safe bowl or measuring cup. Heat in the microwave on high power for 60-90 seconds or until it’s boiling. Make sure to use a large enough container to allow the liquid to boil without rising over the top.
Immediately pour over contents into a standard blender container and cover with the blender center cap removed. Holding several thicknesses of paper toweling over the center hole (to allow the steam to escape), blend on medium-high speed for 1 minute. You can also place a small funnel over the opening on the blender cap which will allow the steam to escape and makes for easy pouring.
Remove the cover carefully and scrape down the sides of the blender container with a rubber spatula. Cover and blend again for another minute. The sauce should be smooth, silky and thick. Depending on the type of chocolate you use, the sauce may be too thick at this point. If you want to thin it a bit, add more half and half, 2-3 teaspoons at a time and blend briefly till combined. Continue until desired consistency is reached.
Store in the refrigerator in an airtight container or glass jar. Keeps for 1-2 weeks. The sauce will get thicker when chilled but will return to a looser consistency when warmed. Heat before serving on medium power in the microwave, stirring every 15 seconds until the desired temperature.
Makes approximately 1 cup of chocolate sauce
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
Saturated fat 3g
Vitamin A 75%
Vitamin C 0.1%