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Chocolate Sauce

    • Photo: Maura McEvoy
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    Martha Stewart Living, December 2002
    • Yield Makes 2 cups
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    Ingredients

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

    Directions

    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.

    Recipe Reviews

    Reviews (1)

    • mmsrjs
      31 Dec, 2007

      Have made Chocolate Sauce before, but find this recipe much better. Thanks Martha.

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