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How To Thicken Chocolate Sauce ⋆ 4 Perfect Solutions ⋆

What’s better than chocolate sauce. Whether it’s used as a dip or drizzled over your favorite dessert? But let’s be honest, chocolate sauce has to be the right consistency to truly deliver. So if you’ve noticed that your chocolate sauce is runny and not up to your expectation, you’re going to need to fix it. Well, you’ll be glad you landed on the right page. Today, I am going to walk you through all of the options with some useful tips and tricks along the way.

So, how do you thicken chocolate sauce? Allowing your chocolate sauce to simmer on low heat is an easy but time-consuming solution. Alternatively, the other option involves the addition of ingredients that bring about thickening – more chocolate, more whipping cream, or an agent like cornstarch (or potato/tapioca starch).

Getting the desired consistency takes some practice, experimenting with the ingredients, and mastering the cooking temperatures.

However, it doesn’t take long to remedy that thin sauce. 

After you’ve checked the ingredients, you might have in the kitchen, and how soon you want it, you can then choose a method based on your personal preferences.

One disadvantage of working with chocolate is that it requires a great deal of attention to avoid burning it.

Therefore, chocolate must be melted gently and gradually due to its temperature sensitivity.

Are you ready to drill down further and learn about these methods to see how they may help you?

We’ll soon cover it.

But first, I’m sure you’re curious as to why your chocolate sauce is so thin, to begin with.

Besides, I’m sure you want to prevent this from happening again!

Why Is My Chocolate Sauce Thin?

A likely reason that your chocolate sauce is too runny and thin is that the recipe was off or not followed accurately. It could be due to insufficient cooking time and/or incorrect technique. Equally, the recipe itself may produce a thinner sauce than you prefer.

Keep in mind that the heat distribution of your stove and the type of pot/pan you’re using can both affect the cooking conditions, which can, in turn, affect the outcome of the sauce.

As discussed earlier, a runny sauce can be fixed by concentrating it further – gently simmering it or by adding additional ingredients.

How Thick Should A Chocolate Sauce Be?

Rich, smooth, glossy, velvety, creamy, sticky, thick, and flowing describe a wonderful chocolate sauce. It should drip slowly and not fall. It’s nothing but gooey goodness!

The consistency can vary depending on how you want to use it – as a pastry glaze, a rich center of a truffle, a cake filling or decoration, or simply as a drizzle for your dessert.

So, it comes down to personal preference, recipe requirements, and what you’re serving it with.

A great way to tell if the sauce is thick enough is to do the spoon test. 

When the spoon is dipped in the sauce and then taken out, the sauce coats the back of the spoon nicely.

The thickness of the chocolate can be easily adjusted by modifying the cooking conditions and incorporating other ingredients.

What Can You Use To Thicken Chocolate Sauce?

If you don’t like the thin and runny consistency of your chocolate sauce, you can use one of two methods – the first involves time and heat (simmering on the stove for a few minutes). The second one involves adding ingredients – more chocolate, cream, or a starch (such as cornstarch, potato starch, or tapioca starch.)

The goal here is to reduce the liquid in order to increase the concentration of the sauce.

Before adding any ingredient, remember to always start with smaller ingredients and adjust the consistency as you go.

You may need to use one or more methods in tandem to achieve the needed consistency.

And if you do need some additional ingredients, these are the ones to get from Amazon 👇

In the following section, you’ll learn how each method will help in thickening the sauce.

How To Thicken Chocolate Sauce – Step by Step

If you want to make your chocolate sauce thicker, try one of the methods below, depending on how much time and the ingredients you have on hand.

Also, bear in mind that a typical chocolate sauce should thicken as it cools. 

So, if the time is not of concern, just let your sauce cool before attempting other options.

Let’s have a look at how each approach works now. It may require a few trials before you can get the right thickness, though.

If you’re unsure about how thick the sauce must be, perform the spoon test to check the consistency.

Method # 1: Simmering

If your sauce is way too thin, it was most likely not cooked long enough.

If this is the case, you must give it extra simmering time to allow some of the liquid to evaporate.

To prevent the sauce from burning, simmer it on low heat with brisk stirring.

I suggest you use a wide pan if you are short on time. By increasing the surface area, you can drastically reduce cooking time.

Perform the spoon taste and taste test to determine whether the sauce has reached the desired consistency.

Simmering is by far the best way to thicken a chocolate sauce naturally without the addition of any thickening agents.

Method # 2: Add More Chocolate

You can add chocolate to the sauce if you have any on hand. It will not only give a richer mouthfeel to the sauce, but it will also thicken it.

There is no such thing as more chocolate!! 

Just follow the steps below.

  1. Break or chop the chocolate and add to the sauce
  2. Gently cook the sauce with continuous stirring.
  3. Check for the desired consistency. 

You can use a combination of chocolate and cocoa powder if you don’t have enough chocolate. Also, chocolate chips work well too!

If your chocolate isn’t the best quality, it’ll contain more sugar instead of cocoa. 

This will leave you with a watery sauce and prevent it from thickening, 

Method # 3: Add Cream

You might already know this, but if you don’t– get the cream out.

Heavy cream should have a fat percentage of roughly 40%. 

The high-fat content will add density and richness to your sauce, thereby increasing the stability.

If you run out of heavy cream, you can substitute whipping cream, but you’ll need more.

The steps to use cream are as under:

  1. Pour the cream into the thin sauce 
  2. Whisk it thoroughly, so the mix is homogenized
  3. Cook it on a gentle heat, stirring it frequently to the desired consistency.

Pouring the cream in small increments is recommended because too much cream can cause the sauce to solidify when it cools. 

Method # 4: Add Starch

Starch, such as Cornstarch can be readily found. You likely have some already.

Starch thickeners are made into a slurry before being added to a sauce to thicken. This will prevent clumping.

The steps for Cornstarch are described below.

  1. Add 1 tablespoon of cornstarch to ¼ cup of milk in a bowl.
  2. Quickly whisk the contents until a smooth slurry is formed.
  3. Cook this slurry until it boils.
  4. Pour this slurry into your sauce while stirring, and check for the thickness desired.

To avoid lumps in the sauce, make sure to add a small amount of slurry at a time.

Use potato or tapioca starch in place of cornstarch.

Does Chocolate Sauce Thicken As It Cools?

If the chocolate sauce has been properly cooked, it will thicken naturally as it cools.

To expedite the cooling process, place your chocolate sauce in the refrigerator.

Also, keep the chocolate sauce in an air-tight container to prevent moisture from getting into the sauce.

Other Suggestions To Avoid A Watery Chocolate Sauce

If your chocolate sauce is still too thin. Don’t get too worked up over it! Examine the recipe to see if you precisely measured your ingredients and followed all the instructions.

Ingredient Quality

The quality of the ingredients used in the recipe can have an impact on the finished product.

Chocolate Choice

Pick your chocolate carefully—a higher cocoa percentage in the chocolate results in a thicker sauce.

Cooking Technique

Cutting the chocolate and then melting it will prevent it from burning and result in a smooth, creamy emulsion.

Use The Fridge 

But this can take a while, so chill your chocolate for about 15-20 minutes in the refrigerator.

Thereafter, place the cold chocolate in a zip lock bag and break it into small pieces with a rolling pin.

Lower Heat

However, make a note that the lower the cooking temperature, the thicker the sauce will be.


So, the next time you have a craving for some scrumptious chocolate sauce for your favorite indulgence, I hope you remember and apply the tips and tricks we discussed.

And I’m convinced you’ll find the one method that’s ideal for your requirements.

If you are hesitant to try any of the methods listed, try cooling the sauce first. The sauce will thicken as it cools slowly.

However, if that isn’t producing the desired results, double-check the recipe’s ingredients, as well as the cooking technique and time.

If still the consistency of your chocolate sauce does not improve, try applying low heat or adding a thickening agent!

Just remember “STRESSED” when spelled backward gives “DESSERTS.” So, stop stressing and start thickening your chocolate sauce!

Want to learn how to thicken any type of sauce? Then check out my definitive guide: