Bittersweet Chocolate Sauce
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
- 12 ounces bittersweet chocolate, cut into small pieces
- 8 tablespoons (1 stick) unsalted butter
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).