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Bittersweet Chocolate Fudge Sauce

This is a very rich chocolate sauce that is good served hot or cold. I like this better than the store bought chocolate sauce because it is not as sweet and has a richer, darker chocolate flavor that makes even premium ice cream taste richer. It is especially good over ice cream with fruit like bananas, blueberries, strawberries or whatever is in season. It is good on cake and brownies too. Or just mix a spoon or two in a cold glass of milk including non-dairy milks like Coconut milk or Almond milk.


 1/2 cup unsweetened cocoa powder
 3/4 cup sugar
 1 cup water
 2 Tablespoons butter
 1 teaspoon vanilla
 1-2 ounces good quality 60-70% bittersweet chocolate


In a small sauce pan with no heat whisk the sugar and cocoa together until well combined. Add water and bring to a boil, stirring constantly to make sure everything dissolves. Boil gently for three minutes. Break the bittersweet chocolate into small same-sized pieces first so it melts quicker then add it with the butter to the pan. Boil while stirring another three minutes then remove from heat and add vanilla. Cool slightly then serve over ice cream or cake, whatever. Store leftovers covered in refrigerator then reheat or serve cold.

Serves: 6
Sugar Cocoa_Powder Butter Chocolate Stovetop

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You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.