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Chocolate Sauce for Profiteroles with Chocolate-Macadamia Semifreddo

Use this recipe when making our Semifreddo Profiteroles.

  • Yield: Makes about 1 cup

Photography: Charles Schiller

Source: Martha Stewart Living, July 2004


  • 5 ounces bittersweet chocolate, melted
  • 1/4 cup light corn syrup


  1. Whisk chocolate, corn syrup, and 1/4 cup hot water in a small bowl until smooth.

Cook's Notes

If not using sauce immediately, refrigerate, covered, up to 3 days; bring to room temperature before using.

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