Steak House Mocha Sauce Recipe

This is a straightforward homemade version of Ruth’s Chris Mocha Sauce — silky, bittersweet, and stupidly easy. Whips up in 10 mins and makes everything you drizzle it on taste like a love song.

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Quick Summary

Prep time: 5 mins
Cook time: 5 mins
Flavor: deep, chocolatey, rich with coffee notes
Great for: iced coffee magic, dessert upgrades, late-night spoonfuls

Why I Like This Recipe

This sauce? It’s the “you up?” text of the dessert world. I started making it after a dinner at Ruth’s Chris where they served it with a molten cake, and I couldn’t stop thinking about it. I legit came home and tried to remake it that night — in my pajamas, hair in a bun, chocolate on my cheek. And it actually worked. It’s now my go-to for everything. Ice cream, lattes, pancakes. Even straight from the jar. No judgment.

Ingredients

½ cup water or brewed coffee (go coffee if you’re feeling dramatic)
½ cup granulated sugar
½ cup unsweetened cocoa powder
1 tsp vanilla extract

How To Make Mocha Sauce

Toss water (or coffee), sugar, and cocoa into a small saucepan.
Whisk until the cocoa dissolves — no weird clumps.
Bring it to a simmer. Stir now and then so nothing sticks.
Once it bubbles gently, take it off the heat.
Stir in vanilla and let it chill out for 10 mins.
Pour into a jar. Hide it from yourself. Or don’t.

Tips for Success

Use brewed coffee if you want that extra mocha punch.
Whisk like you mean it — cocoa can be a lil clumpy at first.
Don’t boil too hard. Simmer is all you need.
Let it cool before storing or it’ll steam up your jar.
Keeps in the fridge for a week, but good luck making it last that long.

Storage and Reheating

Fridge: Store in a sealed jar or container. It’ll thicken up a bit. Still spreadable magic.
Reheat: Scoop into a bowl, zap for 10-15 sec in the microwave, stir. Boom — liquid gold again.

FAQs

Can I use Dutch cocoa powder?

Yes, and it’s delish. Just a deeper flavor.

Is this like Starbucks mocha sauce?

Pretty close. Less sweet, more intense. In a good way.

Can I use it in hot coffee?

Absolutely. Stir a spoonful into your coffee and thank me later.

Can I make it dairy-free?

Already is! Just check your cocoa powder is dairy-free.

What else can I use this on?

Ice cream. Brownies. Pancakes. Bananas. Fingers.

Common Mistakes and How to Dodge Them

Cocoa clumps → didn’t whisk enough. Fix: Sift or whisk vigorously.
Too thick → over-reduced. Fix: Add a splash of water or coffee.
Too sweet → taste as you go. You can scale sugar back a bit.
Stored hot → steams up jar. Fix: Let it cool fully.
Forgot the vanilla → don’t. That’s the soul of the sauce.

Nutrition Facts (Per Serving – 2 tbsp)

Calories: 62 kcal
Total Fat: 1 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 2 mg
Potassium: —
Total Carbohydrate: 16 g
Dietary Fiber: —
Sugars: 13 g
Protein: 1 g