Go Back
+ servings

Chocolate Peppermint Sauce

A silky smooth, rich, multi-purpose chocolate sauce with bright peppermint flavor
Prep Time10 mins
Course: Dessert
Servings: 12
Author: Tricia


  • 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.


Serving suggestions:
  • 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.