Deep Chocolate Sauce (made with cocoa powder)

This lightened-up version of our chocolate sauce uses milk and sweetened cocoa powder for a thinner sauce that is still packed with flavor -- a simple, rich, bitters-laced treat that is versatile for many desserts. Drizzle over brownies, pound cake, ice cream and custards. Serve as a warm dip for biscotti, macaroons, sliced apples, pears, bananas, and summer fruits – strawberries, peaches etc!


1/4 cup whole milk
2 tsp. ANGOSTURA® aromatic bitters*
or 2 tsp. ANGOSTURA orange bitters*
2 tsp. brandy
1 cup sweetened cocoa powder*


Combine milk, Angostura and brandy in a 2-cup glass measuring cup or microwaveable bowl. Microwave until very warm. Gradually add cocoa powder, whisking after each addition, until smooth. Drizzle in additional milk if needed.

Sauce will thicken considerably when chilled, but will warm up nicely in the microwave or on the stovetop. Recipe may be doubled.Makes about 1 cup 

  • If you have not used Angostura bitters in recipes before, start with 1 teaspoon. Taste and add the 2nd teaspoon if desired.
  • Brands of cocoa powder differ in density and weight. This recipe was developed using Ghirardelli Sweet Ground Chocolate & Cocoa, and/or Ghirardelli Premium Hot Cocoa--Double Chocolate. If you use Guittard Grand Cacao Drinking Chocolate, stir in additional warm milk to desired consistency. Both cocoa powders make a delicious chocolate sauce!


Not available because brands of cocoa powders differ.
Deep Chocolate Sauce (made with cocoa powder)
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