White Chocolate Sauce
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Homemade White Chocolate Sauce is fantastic as a dip, drizzle, or stirred into your favorite coffee drink. It comes together in less than 10 minutes and uses only 4 ingredients!
Our white chocolate sauce is quite different from our regular chocolate sauce. We use fewer ingredients and opted for a thinner consistency so it’s more versatile.
White chocolate has a unique flavor and this sauce is so incredibly creamy. It is excellent drizzled over pancakes or waffles, as a dip for fruit or graham crackers, and it makes coffee taste 100 times better.
There are so many different ways to use this sauce! I’m certain once you try it, it will become a staple in your kitchen.
What You Need
Ingredients
- Half & Half: This adds the perfect amount of cream while allowing the sauce to stay on the thinner side.
- White chocolate: We love Ghiradelli baking chocolate. It melts smoothly and offers a rich, creamy texture to the sauce.
- Butter: The fat from the butter keeps the sauce creamy and smooth.
- Vanilla: Adds a hint of vanilla but this can be totally optional.
How to Make White Chocolate Sauce
This sauce is so easy and delicious to make!
Be sure to check out the full recipe and ingredient list below
- Warm the half and half in a small saucepan.
- Add the white chocolate and butter then stir until smooth.
- Stir in the vanilla.
- Cool and enjoy!
Tips For Success
- Chop the white chocolate up finely so it melts easily.
- Half & half is best! If you don’t have it, you can make it by mixing half heavy creamy and half whole milk.
- We prefer unsalted butter but if you only have salted, that will work fine.
Storage & Freezing
The sauce will keep for up to 7 days stored in the refrigerator.
We don’t recommend freezing the sauce.
White Chocolate Sauce
Ingredients
- ½ cup half and half
- 8 ounces white chocolate, finely chopped
- 1 tablespoon unsalted butter
- 1 teaspoon clear vanilla extract
Instructions
- Add the half and half to a small saucepan and bring to a boil over medium-high heat.
- Once it begins to boil, remove from heat and stir in the white chocolate and butter until the white chocolate is melted and smooth. Stir in the vanilla.
- Let cool slightly and enjoy as a dip, drizzle, or stir into your favorite coffee drink.
Notes
- Half & half: You must use half and half for the consistency to be correct. If you don’t have it on hand, you can mix equal parts of heavy cream and whole milk.
- White chocolate: Baking chocolate in bar form works the best. Avoid white chocolate chips if at all possible.
- Storage: Once cooled, place the white chocolate sauce in an airtight container and keep it refrigerated for up to 7 days.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.