New This Month

Chocolate Sauce

This decadent sauce is perfect for drizzling over our Chocolate and Mint Parfaits.

  • Yield: Makes about 1 cup

Source: Martha Stewart Living, April 2002


  • 4 ounces bittersweet chocolate, finely chopped
  • 1/2 cup plus 2 tablespoons heavy cream


  1. Place chocolate in a large heat-proof bowl. Bring the cream to a boil over medium-high heat; pour over chocolate. Let sit 10 minutes; stir until smooth and combined with a rubber spatula. Serve.

Cook's Notes

Sauce can be made up to a week ahead and stored in refrigerator; gently reheat over a pan of simmering water before serving.


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