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Homemade Chocolate Sauce is incredibly easy to make and very much better than the store bought chocolate sauce. Whip up a batch in only 5 minutes and then drizzle it on all your favorite desserts!

Don’t have chocolate sauce at home and need it immediately? Don’t worry, you have landed at the right place. Try this extremely easy 5 minutes chocolate sauce. It is much better than the packaged chocolate sauce. I bet you’ll make them over again!

This is the BEST chocolate sauce recipe I’ve been making over the years. This is the absolute favorite in my repertoire. I came up with it years ago when I was compelled to create a chocolate sauce that was rich, thick, glossy for one of my favourite chocolate cake recipe.

You only need a few ingredients to make this homemade chocolate sauce and it tastes better than any chocolate syrup you can buy at the store. Silky smooth, glossy, not overly sweet, and incredibly chocolatey. This is the chocolate sauce I make each time I need it.

I love my chocolate sauce with chocolate. It makes the sauce richer in taste and texture. Many don’t use chocolate for making chocolate sauce. They make the work done with cocoa powder and cornstarch. To be honest I don’t like using cornstarch in my chocolate sauce.

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Here I have used Ossoro’s cocoa powder. You can use any brand of cocoa powder, but make sure to use unsweetened cocoa powder.

I used a bit of butter in my chocolate sauce which tends to give an extra gloss to the chocolate sauce, though adding butter is totally optional. You just need to use a good quality chocolate and cocoa powder. You’ll appreciate the difference in this intensely dark and flavorful chocolate sauce.

Then comes the essence, though you can skip the essence here. I have used Ossoro’s chocolate truffle essence. You can totally skip the essence or use vanilla or chocolate essence.

WHY YOU’LL LOVE THIS CHOCOLATE SAUCE

● Quick and easy
● Ready in 5 minutes
● No preservatives
● So smooth, thick and glossy
● It has chocolate which makes it chocolatey and richer.
● Requires only a handful of pantry items
● No plain flour or cornstarch used
● Better than packaged chocolate syrup

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Making homemade chocolate sauce is not only economical but also free from any preservatives. It is ridiculously easy to make at home and takes only few minutes of your time. It is also convenient for you that you don’t need to go to the store to buy the sauce when you need it, you could have already made some and be enjoying it. That’s how quick and easy this homemade chocolate sauce recipe is. Are you buying the chocolate sauce/syrup from store? Stop from now on and make your own chocolate sauce.

I have made a small batch of it. But of course you can double the recipe as needed.

I always keep a jar of chocolate sauce on hand to take a simple ice cream or a cake or dessert to the next level and make it an extra special treat. I also gulp a spoonful of the chocolate sauce when I carve something very chocolatey or to kill my sweet tooth carving. My little one is mad after this chocolate sauce.
You’ll find endless uses of it once you make it for yourself.

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What Ingredients do I need for this Homemade Chocolate Sauce recipe? LET’S TALK INGREDIENTS. You will need only few ingredients to make this super easy homemade chocolate sauce.
● Sugar – Granulated sugar is used here.
● Chocolate – I’ve used dark chocolate but you can also use milk chocolate.
● Cocoa powder – Ossoro’s unsweetened cocoa powder is used. You can use any brand of cocoa powder, but make sure to use unsweetened cocoa powder.
● Butter – Stir in a tablespoon of butter for an extra touch of richness. It also give a nice gloss to the sauce. Well using butter is optional here.
● Water – Used room temperature water.
● Chocolate truffle essence – Ossoro’s chocolate truffle essence is used in this chocolate sauce recipe. A few drops of this essence does the work.

INGREDIENT SUBSTITUTION
● Granulated sugar can be substituted with brown sugar.
● Use your choice of chocolate like milk chocolate, semisweet chocolate or bittersweet chocolate instead of dark chocolate.
● Ossoro’s chocolate truffle essence can be substituted with vanilla essence or chocolate essence.
● You can use milk instead of water. Use whole milk for extra richness.

VARIATIONS FOR CHOCOLATE SAUCE
● Use milk instead of water for a creamier texture.
● Turn it into mocha chocolate sauce by including a teaspoon of espresso powder or coffee powder.
● Give it a spicy Mexican flair by adding a dash of cayenne pepper or chili powder.
● You can make chocolate sauce with a combination of cocoa powder and cornstarch if you don’t want to use chocolate. Add 2 tsp cornstarch dissolved in bit of water and add. You will need to increase the liquid to 150-200 ml, depends upon the thickness of sauce you want. You can increase the sugar upto ½ cup (100 grams)

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I made a simple recipe video of this super easy chocolate sauce recipe for my readers which I have shared below. Please do watch and SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

HOMEMADE CHOCOLATE SAUCE VIDEO TUTORIAL

WHAT TO USE CHOCOLATE SAUCE FOR?
SOME SERVING SUGGESTION

● Drizzle the chocolate sauce on top of ice cream, cake, brownies, pancakes, waffles, donuts etc.
● Drizzle over pan cakes and waffles.
● Drizzle it over your favourite dessert
● Stir it into milk.
● Use it to make chocolate milkshakes.
● Drizzle it over tea cakes, donuts and brownies
● Layered it in a chocolate trifle.
● Use it as a dip for fruit.
● Spread a layer on top of cream in layer/frosting cakes
● Pour some in whipped cream to make chocolate flavor whipped cream.
● Use as a garnish on top of milkshake, cold coffee or smoothies.

So next time when your kid asks for chocolate milk, simply mix a tablespoon of this homemade sauce with a glass of milk. Voila, delicious chocolate milk is ready.

STORAGE SUGGESTIONS

Store the chocolate sauce in a jar or  container in the refrigerator for up to 2 weeks. Rewarm before serving if required.

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Love chocolate sauce? Give this super quick, easy and simple homemade chocolate sauce recipe a try which simply takes only 5 minutes to make. Top this hot chocolate sauce over ice creams or a favourite dessert or even into your milkshake at home. Satisfy your chocolate craving with this chocolate sauce – it’s guaranteed happiness!

SOME CAKE RECIPES YOU MIGHT LIKE TO TRY TO SERVE WITH THIS DECADENT CHOCOLATE SAUCE

● Whole Wheat Chocolate Cake
● Chocolate Sponge Cake
● Vanilla Sponge Cake With Condensed Milk
● Chocolate Chip Bundt Cake
● Moist Orange Cake
● Banana Walnut Cake
● Banana Chocolate Chip Mug Cake
● Chocolate Lava Mug Cake ( OTG version)
● Double Chocolate Coffee Cake
● Banana Chocolate Cake
● Eggless Lamingtons
● Gluten Free Vanilla Cake
● Custard Powder Cake
● Whole Wheat Carrot Cake
● Apple Cinnamon Cake
● Banana Nut Bread
● Banana Raisin Loaf Cake

Here are all my Bakes & Cakes recipes if you’re craving more baking inspiration.

All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.

I hope you love this quick and simple recipe. Do give it a try and don’t forget to share your thoughts about the recipe with me here. So let’s get started with the recipe.

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Preparation time: 5 minutes
Cooking time: 5 minutes
Serves: 150 ml Jar

☆ 1 cup = 240 ml
☆ 1 tablespoon = 15 ml
☆ 1 teaspoon = 5 ml

Ingredients to make homemade chocolate sauce:

67 grams / ⅓ cup sugar
60 grams / ¼ cup +2 tbsp dark chocolate
45 grams / ⅓ cup cocoa powder
1 tbsp / 15 grams butter (optional)
½ cup / 120 ml water
3-4 drops Ossoro chocolate truffle essence (optional)
(You can use vanilla essence or chocolate essence – 1 tsp)

Step by step pictorial instructions to make homemade chocolate sauce

Take sugar, cocoa powder and water in a saucepan.

Stir well to combine and make sure there are no lumps.

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Now turn on the heat to low-medium flame. Keep cooking stirring it constantly.

As soon as the mixture started to heat up, the mixture will thicken up and gets darker in color. It will take only approximately 2-3 minutes.

Once the mixture becomes thick (coat the spoon), reduce the flame to low and add the chopped chocolate, essence and butter. Stir it constantly for about a minute and once the chocolate started melting turn off the stove.

Continue stirring the mixture until the chocolate is completely melted and your thick, glossy and silky smooth chocolate sauce is ready.

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It will thicken more as it cools down. Allow to cool down completely and store in a sterilized jar.

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Well, if you make this easy homemade chocolate sauce, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

Love Akum

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Disclosure: At My Kitchen is an Amazon Affiliate, which simply means that if you make a purchase through these links, I will earn a very small commission at no additional cost to you!

Please click on the link if you wish to purchase these products from Amazon.

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Rasmalai Tres Leches Cake is the fusion version of the Mexican Tres Leches Cake. This is a super soft, moist and melt in the mouth cake. The ultimate perfect dessert for the festive season, mashup of Indian rasmalai and Mexican tres leches. If you love soft moist or fusion cake, then I’m sure you’ll absolutely love this one!

Vanilla sponge cake is soaked in rasmalai flavored mixture of three milk. It is then topped with vanilla whipped cream frosting. Here a fusion touch is given by adding rasmalia flavors in the milk mixture by adding cardamom, saffron and garnish the cake with pistachios, dried rose petals and saffron.

The cake taste amazing with rasmalai flavor blasting in every bite. It just taste like rasmalai and it was a melt in mouth dessert. Everyone in the home love this rasmalai flavored tres leches cake.

They are easy to make and perfect to bring to potlucks and parties.

Making tres leches has been on my to-do list from a while now. I came across a festive recipe contest using nestle milkmaid (condensed milk). That is when I decided to try my hands on tres leches and giving it a fusion touch. So making a rasmalai flavored tres leches seems perfect to try something new for the festive season. I decided to go fusion and hence this rasmalai tres leches was created.

WHAT IS TRES LECHES?

Tres Leches literally means three kinds of milk. Tres Leches cake is a ultra light vanilla sponge cake soaked in three different types of milk – whole milk, evaporated milk and condensed milk. A tres leches cake is very light with many air bubbles. This distinct texture is why it does not have a soggy consistency, despite being soaked in a mixture of three types of milk. It’s popular in Mexico and Latin America and throughout the United States as it’s often available at Mexican restaurants.

WHAT IS RASMALAI?

Rasmalai is a very popular and favourite Indian dessert. Almost all Indian love this dessert. For Indians this dessert needs no introduction. But for those not aware,  here’s a brief description. Rasmalai is made of homemade paneer/cottage cheese by curdling the milk. The curdled milk is sharped into balls which is then cooked in sugar syrup and then further soaked in sweetened evaporated milk which is flavored with saffron and cardamom.

Are you a big fan of desserts with an Indian twist? Then you should also check out my Mawa Pistachios Cake, Rasmalai Tart and Black Rice Pudding Tartlets.

COMPONENTS OF EGGLESS RASMALAI TRES LECHES CAKE

THE SPONGE

My vanilla sponge for making this tres leches is eggless but traditionally, a tres leches is made with eggs especially egg whites which result in airy, bubble and whitish sponge. I’ve made an eggless version which is equally good! I make this sponge using yogurt and baking soda- which acts as a perfect substitute for eggs! It is light, fluffy, and gets perfectly soaked in the milk mixture.

THE MILK MIXTURE

This milk mixture is the essence of our rasmalai tres leches. The sponge is infuse with three types of milk flavored with the goodness of saffron and cardamom. I infuse the three milks with saffron and cardamom powder to give  a rasmalai flavor.

TOPPING

Topping is simple whipped cream frosting. Then garnished with pistachios, kesar(saffron strands) and dried rose petals.

INGREDIENTS THAT GOES INSIDE THE RASMALAI TRES LECHES CAKE:

For measurements, see the recipe card below.

INGREDIENTS FOR SPONGE
All purpose flour
Baking powder
Salt
Baking soda
Curd / Yogurt
Sugar
Oil
Whole milk
Vanilla essence

INGREDIENTS FOR MAKING THE MILK MIXTURE

● Whole milk – used full fat milk.
● Evaporated milk (You can use fresh cream or heavy cream if you’re not able to source the evaporated milk).
● Condensed milk – Used nestle milkmaid. You can also use homemade condensed milkmaid.
● Cardamom powder – You can use cardamom pods if you dont have the powder. Pound them and add.
● Saffron – Use good quality saffron for rich flavor and colour.

The Rasmalai liquid is made with three types of milk- whole milk, evaporated milk and condensed milk. This milk mixture is further infused with saffron and cardamom powder to give a rasmalai flavor. Hence the rasmalai tres leches has so much flavor and adds a perfect flavor and texture to the cake.

INGREDIENTS FOR TOPPING
● Whipping cream (heavy cream)
● Pistachios chopped
● Saffron strands
● Dried rose petals

PROCESS OF MAKING EGGLESS RASMALAI TRES LECHES

● Start by Baking the sponge cake following the recipe.
● While the cake is baking, make the rasmalai flavored milk mixture.
● Once the cake is baked remove from oven, allow to cool down a bit and prick the cake all over with a fork.
● Pour the milk mixture, making sure it covers the entire cake.
● Allow the cake to set for atleast 1-2 hour.
● Whip the cream untill stiff peak.
● Pipe or spread the whipped cream and garnish it with chopped pistachios, dried rose petals and saffron strands.

HOW TO MAKE EGGLESS RASMALAI TRES LECHES:

This section shows how to make eggless rasmalai tres leches cake, with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of rasmalai tres leches cake for my readers which I have shared below. Please do watch and SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

Rasmalai Tres Leches Cake Video Tutorial

https://youtu.be/ZkLb7cc1sVY

HERE’S A STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE EGGLESS RASMALAI TRES LECHES

MAKING THE CAKE:

Pre -heat the oven to 180° C for 10 minutes. Grease and line 7 inches square cake pan with parchment paper.

In a mixing bowl add in the curd and baking soda. Whisk well and keep aside for 5 minutes to foam up.

Now add in sugar, oil, vanilla essence and milk in the same mixing bowl. Mix together until well combined.

Sift in the flour, baking powder, salt and sieve them.

Gently fold mix until everything is well combined and form a smooth batter without lumps. Do not over mix at this stage.

Transfer the batter to the prepared cake pan and tap the pan to release any air bubbles.

Bake at preheated oven at 180° C for 30-35 minutes or until a skewer inserted in the center comes out clean.

MAKING THE MILK MIXTURE:

Meanwhile make the milk mixture.  In a mixing bowl add in warm milk, saffron strands, cardamom powder, heavy cream and milkmaid (condensed milk). Whisk well until well combined. Your rasmalai flavored tres leches is ready.

MAKING THE WHIPPED CREAM:

In a mixing bowl add in the chilled whipping cream.

With electric hand beater start beating the cream on low-medium speed for 1-2 minutes. Your cream will start to thicken but not fluffy or peaks.

Increase the speed to medium and continue to beat the cream about 1-2 minutes. Your cream will starting forming soft peaks.

Increase the speed to high and beat until you get a stiff peak approximately a minute or little more. Your whipped cream is ready.

SOAKING AND DECORATING:

Take the cake out of the oven and allow to stand for 5-10 minutes.

Now prick it with a skewer or fork all over.

Pour the milk mixture on the cake and tilt the pan so that the milk covers the entire cake. You can do in 2-3 batches allowing the cake to absorb the milk mixture nicely.

Let it set in the fridge for 1-2 hours and then decorate the cake with whipped cream.

Garnish with pistachios, rose petals and saffron strands. Cut into slices, drizzle some milk mixture and serve.

TIPS FOR MAKING PERFECT EGGLESS RASMALAI TRES LECHES

● All ingredients to be at room temperature for baking the sponge.
● Always bake at preheated oven so don’t forget to preheat your oven before starting to bake.
● It is important to line your baking tin with parchment paper. If you don’t have parchment paper, you can brush the pan well with oil or butter.
● Pour the milk mixture onto the cake while it is still warm. Allow the cake to stand for few minutes after taking out from the oven and then pour the milk mixture.
● Don’t forget to prick the cake before adding the milk mixture. You poke holes into the cake before pouring over the syrup so every bite is decadently moist.
● Pour the milk mixture and tilt the pan so that the entire cake is covered with the milk.
● Soak the cake well with the milk mixture. It is best to pour the milk in batches so the cake absorb the milk nicely.
● Once the cake is topped with cream allow the rasmalai tres leches to set in the fridge for sometime, doing this will allow the cream to set well and you get a clean cut.

RECIPE CARD

HOW TO STORE RASMALAI TRES LECHES CAKE?

This cake needs to be stored in the refrigerator. Cover the cake, to help keep in the moisture, and store in the fridge.

HOW LONG CAN THIS CAKE BE STORED?

This cake can be stored in the refrigerator for up to 3-4 days. It is best when eaten within 2 days.

CAN I FREEZE THIS RASMALAI TRES LECHES?

Yes!! You can freeze this cake but without soaking and the frosting. Before you drench it with the milk mixture. So once the cake has been baked, you can wrap with cling film and place in a airtight container or zip lock bag and freeze it for upto 3 months. Then when you are ready to use, bring to room temperature, drench with the milk mixture, let it soak for few hours and then top with the whipped cream.

YOU MIGHT ALSO LIKE

■ Banana Walnut Cake
■ Banana Nut Bread
■ Whole Wheat Carrot Cake
■ Whole Wheat Chocolate Cake
■ Apple Cinnamon Cake
■ Moist Orange Cake
■ Double Chocolate Coffee Cake
■ Eggless Chocolate Sponge Cake
■ Chocolate Banana Caramel Cake
■ Chocolate Wine Fruit Cake
■ Chocolate Ganache Cake
■ Christmas Fruit Cake ■ Eggless Lamingtons
■ Dutch Truffle Cake
■ Eggless Pineapple Cake
■ Glazed Orange Bundt Cake
■ Tutti Frutti Cake
■ Custard Powder Cake

Well, if you make this eggless rasmalai tres leches cake recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum