Chocolate Fudge Walnut Sauce

By California Walnuts
Total Time
20 Mins
Serves
45
Serving Size
2 Tbsp
Meal
Breakfast Brunch Snack
Course
Beverages Desserts

DESCRIPTION

Velvety, glossy, and irresistibly rich, this chocolate sauce is pure indulgence — yet surprisingly dairy-free. Made in minutes with silky California walnut cream, it blends into a luscious sauce that’s as versatile as it is decadent. Drizzle it over pancakes, swirl it into smoothies, dip ripe strawberries, or enjoy it by the spoonful. This is chocolate magic, upgraded with the wholesome richness of walnuts.

Prep Time
10 Mins
Cook Time
10 Mins
Total Time
20 Mins
Calories
90
Total Fat
3.5
Saturated Fat
1
Trans Fat
0
Polyunsaturated Fat
1.5
Monounsaturated Fat
0.5
Cholesterol
0
Sodium
0
Carbohydrates
15
Dietary Fiber
2
Total Sugars
12
Added Sugars
11
Protein
1
Vitamin D
0
Calcium
10
Iron
0.8
Potassium
90

Ingredients

  • 1 ½ cups (150g) California walnuts
  • 1 ½ cups (350g) Water
  • 1 cup (225g) Sugar, granulated
  • 1 cup (360g) Corn syrup
  • 1 ½ cups (175g) Dutch cocoa powder
  • ¾ cup (125g) Semi-sweet chocolate, chopped or chips

Preparation

Preparation

  1. Combine walnuts and water in a professional blender.
  2. Start the blender on low, then quickly increase the speed to the highest speed.
  3. Blend for 3–5 minutes, scraping the sides as needed.
  4. Stop and check the walnut cream—it is ready when completely smooth AND between 140–160°F (60–70°C).
  5. While the blender is running, slowly add the chocolate and blend until melted and fully emulsified – about 30 seconds.
  6. Once the cream is hot, stop the blender and add sugar, corn syrup, cocoa powder, and chocolate.
  7. Cover the blender and blend until melted and fully emulsified – about 30 seconds.
  8. Cool over an ice bath, transfer to a container, and store in the refrigerator for up to 1-2 weeks.

Chef Tips

  1. If Thin Viscosity Walnut Cream is already prepared, it can be added to the blender while still hot, or chilled cream may be returned to the blender and blended until warm before adding the chocolate.
  2. Nearly any type of chocolate can be used for this sauce, depending on the desired color, sweetness, and flavor profile.