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Bittersweet Chocolate Sauce

4

This not-too-sweet sauce hardens when it comes in contact with ice cream, making it a "magical" way to pour on the fun.

  • Yield: Makes 1 3/4 cups

Source: Martha Stewart Living, July/August 1999

Ingredients

  • 12 ounces bittersweet chocolate, cut into small pieces
  • 8 tablespoons (1 stick) unsalted butter

Directions

  1. Combine chocolate and butter in the top of a double boiler or in a heatproof bowl, set over a saucepan of simmering water. Heat, stirring occasionally, until well combined, and serve. (or store in an airtight container, refrigerated, up to a week, and warm before serving).

Reviews Add a comment

  • Yvonnecb
    4 NOV, 2008
    I have looking for this a long time. It gives the perfect satin hard shell when in contact with the Ice Cream. I formed figures with Ice Cream, covered tem wit this sauce and then decorated each one and the looked like I ordered them from heaven directly ! ...jej Al the point IS THAT IT HARDENS !!! in order to get the professional Ice Cream pop effect. Thank you Martha Stewart !
    Reply
  • cmclaren7
    10 JUL, 2008
    This is a yummy chocolate sauce, but it isn't a very good one to use with ice cream as it hardens up as soon as it comes in contact with the cold ice cream. Perhaps bittersweet chocolate and heavy cream would work. I'm surprised this got past the test kitchen.
    Reply