This post may contain affiliate links. Please read my disclosure policy.
Chocolate Peppermint Sauce ~ a silky smooth, rich, multi-purpose chocolate sauce with bright peppermint flavor. This just may be the highlight of your holiday dessert table!
I’d love to know what you would do with a big scoop of this wonderful Chocolate Peppermint Sauce! Besides eating it straight from the jar with a spoon (yes I did) there are so many ways to enjoy this deliciously perfect sauce. Don’t forget, this Chocolate Peppermint Sauce is only as good as the chocolate you use to make it, so don’t skimp! No chocolate chips here folks, invest in the best.
Here’s a fun way you can use this luscious Chocolate Peppermint Sauce.
First I guess it’s a bit ‘captain obvious’ but our Chocolate Peppermint Sauce is fantastic slightly warmed, then poured over peppermint ice cream. The texture of the sauce is like sweet velvet, and well, it tastes absolutely amazing. Can’t find peppermint ice cream? Take a half-gallon of your favorite vanilla ice cream, soften it a little, then scoop it into an airtight, freezer safe container. Layer the ice cream with crushed peppermint candies and you have instant peppermint ice cream. You can also dollop this sauce in between scoops for a fudgy, rippled peppermint ice cream, ready for company.
We have a wonderful recipe for homemade Peppermint Ice Cream that would be great served with this sauce. Ice cream is great all year!
Here’s another great way to build an amazing dessert around our Chocolate Peppermint Sauce
Stir a few tablespoons of our Chocolate Peppermint Sauce (more or less to taste) into 3/4 to 1 cup of hot milk. Add peppermint schnapps or Mocha Peppermint Kahlua if desired, and top with whipped cream and crushed peppermint. So good!
Keep this sauce refrigerated until needed, then serve slightly warmed.
This recipe makes about 3 cups of Chocolate Peppermint Sauce so it’s also perfect for gifting. I bet you know somebody who’d love a jar for the holidays!
Thanks for PINNING!
Let’s be cooking friends! When you try our recipe please leave a comment on this post. If you loved this recipe we’d appreciate a 5-star rating! Sharing your experience, variations and insights will help all our readers, and it helps me too. If you’re on Pinterest feel free to leave a comment and photo there if you have one. If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love. And we’d be very happy if you’d FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates. Thank you!!!
PRINT THE RECIPE!
A silky smooth, rich, multi-purpose chocolate sauce with bright peppermint flavor
- 1 (14-ounce) can sweetened condensed milk
- 2 tablespoons unsalted butter
- ½ cup light corn syrup, or golden syrup (like Lyle’s)
- ¼ cup Dutch-Process cocoa powder
- 6 ounces good quality semi-sweet or bittersweet chocolate, finely chopped
- 1 teaspoon pure vanilla extract
- pinch of sea salt
- ½ to 1 teaspoon pure peppermint extract
- 1-3 tablespoons heavy cream, half-n-half, or milk
- Place the sweetened condensed milk, butter, syrup and cocoa powder in a heavy bottom medium saucepan. Heat on medium-low, stirring occasionally, until the butter is melted and the mixture is hot. Remove from the heat, add the chopped chocolate and stir until blended. Allow the mixture to rest for 1-2 minutes, then stir again or until the chocolate is completely melted and the mixture is velvety smooth. Add the vanilla extract, salt and peppermint extract. Stir until well blended. Add 1 tablespoon of cream and stir to incorporate. Add 1 or 2 more tablespoons of cream as needed for desired consistency.
Store in a jar in the refrigerator until ready to use. This sauce will keep for 10 days.
Rewarm in the microwave on 50% power, at 15-second intervals stirring in between. My preferred method to rewarm the sauce is to set a sealed jar of chocolate sauce in a bowl of hot tap water. It won't be overly hot but just warmed enough to drizzle.
- Add 2-3 tablespoons of the chocolate sauce to 3/4 cup of hot milk. Add peppermint schnapps or peppermint Kahula to taste. Top with whipped cream and shaved chocolate.
- Drizzle on ice cream and top with crushed peppermint
- Drizzle on pound cake or cookies
I start by adding 1/2 teaspoon of peppermint extract to the sauce and taste to see if I want more. Peppermint extract is very strong so be sure to take care before adding more.
The moisture in chocolate varies from brand to brand, so depending on what you use, you may not need 3 tablespoons of cream. I would start by adding 1 tablespoon, see how quickly it drizzles off a spoon while warm, then add 1 or 2 tablespoons as needed. Or, add additional cream or milk (1 tablespoon at a time) when re-warming the sauce to serve.
We love our little tulip Weck jars – click on the photo for more information:
If you decide to purchase something at Amazon after following my affiliate link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.
Chocolate and peppermint are the classic holiday flavor combo. If you want a just little more inspiration, check out our Peppermint Pie with chocolate crumb crust, and our roundup of Festive Holiday Treats with Peppermint. I love these Chocolate Peppermint Sandwich Cookies from The View from Great Island and these super easy Peppermint Oreo Truffles from Recipe Girl. And talk about gorgeous … check out this Chocolate Peppermint Roll from Bakers Royale. So many festive, delicious recipes to try this time of year.
Thanks so much for stopping by!