Warm Chocolate Sauce

Use this recipe as a topping for our Pain Perdu, Meringue Cups, and Almond-Polenta Cake.

  • Yield: Makes 3 cups

Source: Martha Stewart Living, February 2003


  • 8 ounces bittersweet chocolate, finely chopped
  • 1 cup heavy cream
  • 3 tablespoons amaretto or Frangelico (optional)


  1. Place chocolate in a large heatproof bowl. Bring cream and liqueur, if using, to a simmer over medium-high heat; pour over chocolate. Let stand 10 minutes; stir to combine with a rubber spatula. Serve, or transfer to an airtight container. Refrigerate up to 3 days; warm by setting container in a bowl of hot water.


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