Chocolate sauce with the Thermomix® is ready in 23 minutes and gives you a hot, pourable coating that goes straight from the mixing bowl over ice cream, pancakes or crepes. The base: dark chocolate and unsweetened cocoa powder. Using only sweetened cocoa gives you a sweeter sauce, but no deeper chocolate note.
Chocolate Sauce with the Thermomix®
Ingredients 0 / 6 ✓
- 130 g soft brown sugar
- 20 g vanilla sugar
- 300 g milk
- 1 pinch salt
- 100 g dark chocolate
- 1 tsp cocoa powder (unsweetened)
Instructions 0 / 3
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1
Pulverise the sugar.
Add sugar and vanilla sugar to the mixing bowl and pulverise for 10 seconds / speed 10.
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2
Cook down.
Add milk and salt and cook for 9 minutes / 95°C / speed 2. Place the steamer basket on the mixing bowl lid as a splash guard instead of the measuring cup.
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3
Cook in the chocolate.
Break the chocolate into pieces and add. Add the cocoa powder and cook with the steamer basket as a splash guard for 5 minutes / 120°C / speed 2.5. Fill the chocolate sauce into a sterilised bottle or screw-top jar.
The Thermomix® chocolate sauce keeps in the fridge for one week. Before serving, we recommend leaving it to come to room temperature.
Video
Nutrition per serving
Dark chocolate and cocoa powder: two chocolate sources with different jobs
The recipe card works with two types of chocolate at the same time. The dark chocolate provides meltability and body, while the cocoa powder (unsweetened, 1 tsp) pushes up the bitterness without adding more fat. If you want a more intense sauce, increase the cocoa powder to 2 tsp. Soft brown sugar and vanilla sugar are already quite sweet on their own, so no extra sugar is needed. To lower the sweetness level, reduce the brown sugar.
Steamer basket instead of measuring cup on the lid
When cooking at 95°C and then at 120°C, the sauce spatters if the measuring cup sits closed in the lid. We place the steamer basket on the mixing bowl lid as a splash guard instead. This protects the work surface while still allowing steam to escape. Anyone who forgets it the first time notices immediately from the brown splatter. It is a trap almost everyone falls into at least once.
Fill the finished sauce directly while hot into a sterilised screw-top jar or bottle. It keeps in the fridge for one week. Leave the sauce to come to room temperature before serving, otherwise the coating sets on the cold ice cream too quickly and you end up with chocolate icing rather than a flowing sauce.
The recipe works on the TM5, TM6 and TM7 without any adjustments. On the TM31 the manual temperature is limited to 100°C. For the step at 120°C, use the Varoma setting.
For desserts based on this sauce, we also recommend a vanilla sauce with the Thermomix®, which works well as a contrast alongside the chocolate coating on the plate.
Why 120°C instead of 80°C as Vorwerk recommends?
Goes well with: vanilla ice cream, waffles and pancakes.
The official Cookidoo chocolate sauce cooks at 80°C on speed 2.5 and stays thin and milky as a result. We deliberately use two stages: first 95°C, then 120°C via the Varoma function. The hotter step lets the sugar and milk caramelise lightly, the sauce becomes denser in texture and develops a deeper chocolate note without needing any cream. That is exactly why the steamer basket is used as a splash guard, because at 120°C the mixture would otherwise shoot out of the mixing bowl. Anyone who wants a creamier version can replace 100 g of milk with whipping cream and reduce the brown sugar by half.
