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Chocolate Sauce

This sauce hardens into a shell on ice cream.

  • yield: Makes 1 3/4 cups

Ingredients

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

Cook's Note

Store in an airtight container, refrigerated, up to a week, and warm before serving.

Directions

  1. Step 1

    Combine chocolate and butter in a heat-proof bowl, or the top of a double boiler, over a pan of simmering water. Heat, stirring occasionally, until well combined, and serve.

Source
Martha Stewart Living, July/August 1999

Reviews (2)

  • 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 !

  • 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.