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You are going to love how lusciously creamy and decadent my White Chocolate Sauce recipe is! Using just two ingredients and ten minutes of cook time, this is the perfect white chocolate sauce for coffee and desserts. It's much more flavorful than store-bought white chocolate syrup!
Jump to:
- White Chocolate Syrup
- Why You'll Love this My White Chocolate Sauce
- White Chocolate Sauce Ingredients
- How to Make White Chocolate Sauce
- White Chocolate Syrup Recipe Expert Tips
- Dessert Topping Recipes
- How to Save Seized Chocolate
- Storing and Reheating White Chocolate Sauce
- White Chocolate Syrup Recipes FAQ
- Chocolate Recipes
- White Chocolate Sauce
- Reviews
White Chocolate Syrup
I have a problem: I think someone installed magnets in my feet that naturally pull me towards the closest coffee shop. I didn't think it was that bad until I went to a beautiful ski resort in Whistler and found myself pointing out every single cafe we passed, with a hot coffee already in my hand.
It may not have been my best moment, but it did teach me something: I needed to learn to make my favorite coffee drinks and frappes at home! And that started with my favorite flavor ever: white chocolate. So I whipped out my favorite white chocolate chips (I prefer Ghirardelli for melting) and got experimenting!
After a million attempts and a ton of special ingredients, I came to a humbling realization: I was thinking way too complicated. Sure enough, when I stripped the recipe down to the bare basics, all the natural flavors came through. The rich white chocolate was perfectly smooth and creamy. Smoothies, pancakes, ice cream and white chocolate mochas have never been the same since! (Don't tell, but I put it in my morning oatmeal, too!)
Why You'll Love this My White Chocolate Sauce
Just Two Ingredients
My recipe for white chocolate sauce only uses two ingredients. It is the easiest white chocolate syrup to make!
Rich and Flavorful
My white chocolate syrup is a tasty addition to coffee, desserts, and even as a coating for chocolate berries.
Make It Your Own
You can customize it easily. Add some peppermint to make a peppermint white chocolate syrup, or some salt to balance out the sweetness. Get as creative as you like!
White Chocolate Sauce Ingredients
- White Chocolate: Chips or bars both work great for this recipe! If you're using chips, just measure out the right amount in a measuring cup. For bars, chop the bars up into small chunks before adding them to the cup.
- Whole Milk: It's important to use whole milk, not skim! You could even use half and half. Avoid heavy cream, as it's so thick, the syrup might not be able to be poured once it's cooled!
- Optional: Add extra flavor by adding just a few drops of extract of choice! I love making peppermint white chocolate syrup with a few drops of peppermint extract (just be careful not to use too much, it's strong). You can also add a few flakes of salt.
How to Make White Chocolate Sauce
- Add the milk and white chocolate to a small saucepan over medium-low heat, stirring continuously. The chocolate should start to melt very slowly.
- Keep stirring until the chocolate has completely melted and no clumps remain. As soon as it's melted and smooth, remove the pot from the heat; you never want to over-heat chocolate, as it can seize and become clumpy!
- Let the sauce cool completely, then pour into a glass jar with a lid and store in the fridge, or serve immediately!
Isabel's Top Tip
Chocolate seizes when it reaches temperatures above 130°F, which is well below boiling. To make sure it doesn't seize, heat it very slowly and stir constantly. But if it does seize, check out my guide below for how to fix seized chocolate!
White Chocolate Syrup Recipe Expert Tips
- You can make Non-dairy white chocolate syrup by replacing the milk with canned coconut milk. It will have a mild coconut flavor, but the texture will be delectable!
- For a thicker, more indulgently sweet syrup, you can use half Sweetened Condensed Milk and half whole milk.
- This sauce was designed to be a white chocolate coffee syrup, but you can also use it to top your favorite breakfasts (try it on waffles, seriously!) or desserts, such as using it to top cakes, shakes, or use it as a base for hot chocolate!
- Use an instant-read thermometer to make sure the chocolate never comes above 130°F, and stir constantly with a whisk. If it seizes, follow my instructions below for how to save it!
Dessert Topping Recipes
How to Save Seized Chocolate
If your white chocolate seizes, don't worry; you can still save it! Seized chocolate requires added fat to help it get creamy again, as well as very low heat and constant stirring.
Turn the heat down to low. Stirring nonstop, add in 1 teaspoon of butter or a flavorless oil such as coconut or avocado oil. Stir until the chocolate has melted and become creamy again and the butter or oil has completely combined, which may take up to five minutes.
Storing and Reheating White Chocolate Sauce
Refrigerator: Pour room-temperature chocolate syrup into a glass container such as a syrup glass or mason jar. Store in the fridge for up to one week. To ensure that it's nicely mixed, give it a shake every now and then.
Due to the chocolate content, this sauce may get too thick once cooled, especially if cream has been used. To make it thin enough to pour, heat it for 25 seconds at a time in the microwave, stirring or shaking the jar well after warming it.
White Chocolate Syrup Recipes FAQ
My easy white chocolate syrup recipe contains milk, so I don't recommend any method of storing it long-term. This delicious chocolate sauce is best served right away, or consumed within the first week.
You can absolutely make a vegan white chocolate sauce! Replace the white chocolate chips with a vegan variety of choice (yes, white chocolate contains dairy!), and use canned coconut milk instead of the heavy cream. It may have a mild coconut flavor, but it will be almost entirely covered up by the sweet white chocolate.
Absolutely! The sugars in this sauce are almost entirely from the chocolate, and luckily, brands like Lily's provide a sugar-free alternative. I like to buy Lily's white chocolate bars and break them up if I want to make a low-carb chocolate sauce.
Chocolate Recipes
If you enjoyed the recipe, leave a comment and a rating below!
White Chocolate Sauce
Equipment
- Glass bottle for storing
Ingredients
- 1 cup Whole milk
- 3 cups White chocolate chips
Instructions
- Add: Add the milk and chips to a saucepan over medium-low heat, and stir constantly to slowly melt the chocolate.1 cup Whole milk,3 cups White chocolate chips
- Melt: Keep stirring until the chocolate is fully melted, then remove immediately, and let cool.
- Serve: Bottle, then use immediately or store in the fridge. Enjoy!
Notes
- You can make Non-dairy white chocolate syrup by replacing the milk with canned coconut milk. It will have a mild coconut flavor, but the texture will be delectable!
- For a thicker, more indulgently sweet syrup, you can use half Sweetened Condensed Milk and half whole milk.
- This syrup was designed to be a coffee syrup, but you can also use it to top your favorite breakfasts (try it on waffles, seriously!) or desserts, such as using it to top cakes, shakes, or use it as a base for hot chocolate!
- Use an instant-read thermometer to make sure the chocolate never comes above 130°F, and stir constantly with a whisk. If it seizes, follow my instructions below for how to save it!
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