Chocolate Sauce

  • Yield: Makes 2 cups

Photography: Maura McEvoy

Source: Martha Stewart Living, December 2002


  • 8 ounces bittersweet chocolate, finely chopped
  • 1 1/4 cups heavy cream


  1. Place chocolate in a metal bowl. Bring cream to a boil; pour over chocolate. Let stand 15 minutes; stir until smooth and combined. Store in an airtight container in the refrigerator, up to 1 week. Before using, reheat gently in a heatproof bowl set over a pan of simmering water.


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