One way is to allow the temperature to come down; when hot, the sauce will be much runnier, but at room temperature or chilled it will be much thicker.u003cbr/u003eu003cbr/u003eYou could also take about a tablespoon of corn starch, dissolve it in water, and stir it into the sauce. This will probably work best in the heating step, but play around with adding it afterward as well and see what happens!u003cbr/u003eu003cbr/u003eFinally, if you include more chocolate morsels, odds are the sauce will be on the thicker (and more chocolate-y!) side.