Chocolate Sauce

This sauce hardens into a shell on ice cream.

  • Yield: Makes 1 3/4 cups

Source: Martha Stewart Living, July/August 1999


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


  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.

Cook's Notes

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


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