You only need four pantry ingredients and a few minutes to make Mississippi Mud Sauce. This rich, fudgy chocolate sauce is a quick, elegant dessert fix that transforms plain ice cream or simple desserts into something sublime.
Every kitchen benefits from a dependable cupboard dessert that impresses at a moment’s notice. This is the kind of recipe you can pull together when guests arrive unexpectedly, or when you need a quick finish to a week of entertaining. It’s also perfect for late-night chocolate cravings when rifling through baking supplies just won’t do.
This sauce is remarkably versatile and forgiving: just four staple ingredients and a carton of good vanilla ice cream make a decadent treat. In our family it’s been a favourite for years—Andreas calls it a classic. I don’t remember its exact origin; I likely clipped it from a magazine as a teen and copied it into my handwritten recipe book when I married. The name stuck, and the kids still cheer when they hear it’s on the stove.
We pour Mississippi Mud Sauce over ice cream (definitely), pancakes, waffles, and crepes. It’s delicious spread on bread once cooled and thickened, and irresistible straight from the spoon. A spoonful stirred into morning porridge is a small, delightful indulgence. It also makes a wonderful hot fudge sundae—add a handful of salted roasted peanuts for a Peanut Buster-style treat.
The batch shown above looks especially dark because I used a deeper-toned cocoa powder from a health food store, but it tastes just as rich and chocolatey as when made with standard grocery cocoa.
* * * * *
Kitchen Frau Note: I usually make this with evaporated milk, but whipped cream works just as well if you prefer. Don’t use sweetened condensed milk—that will be too sweet. For a dairy-free option, full-fat canned coconut milk is an excellent substitute. Smooth, popular brands of peanut butter give the best texture; natural peanut butters can be grainy and affect the sauce’s appearance. If you do use a natural peanut butter, add a pinch of salt to balance the flavor.
Mississippi Mud Sauce
- ¾ cup (170 g) sugar
- ⅓ cup (30 g) unsweetened cocoa powder
- ⅔ cup (160 ml) canned evaporated milk (or whipping cream or coconut milk)
- ¼ cup (60 ml / 65 g) smooth peanut butter
In a small saucepan, whisk the sugar and cocoa powder together until evenly combined and free of lumps. Gradually whisk in the evaporated milk, stirring to form a smooth mixture.
Place the pan over medium-high heat and cook, stirring constantly, until the mixture comes to a boil. Remove from the heat and whisk in the peanut butter until the sauce is glossy and smooth.
Serve warm over ice cream, pound cake, pancakes, or waffles. Reheat leftovers gently before serving—the sauce thickens as it cools.
Makes about 1½ cups.
Guten Appetit!
If you’d like new Kitchen Frau recipes sent to your email, sign up for the newsletter to receive recipes and a helpful kitchen tip with each one.
Enjoy more recipes and inspiration from the blog, and follow along on social media for updates and ideas.
You might also like:
Decadent Little Truffles
Gingerbread Rice Krispie Squares with Chocolate Cinnamon Ganache
Homemade Ice Cream Cake
Nutty Monkey Smoothie
Chocolate-Almond Tapioca Pudding