Chocolate Fudge Sauce
Use to make an Almond-Coconut Shake.
The Martha Stewart Show, October 2010
Yield Makes about 1 1/2 cups
- 8 ounces semisweet chocolate, chopped
- 6 tablespoons unsalted butter
- 1/3 cup sugar
- 1/2 cup heavy cream
- Pinch of coarse salt
- Set a large heatproof bowl over (but not touching) simmering water. Add chocolate, butter, sugar, cream, and salt to bowl and cook, stirring, until melted and well combined. Let cool. If sauce firms up too much before using, microwave for a few seconds to soften.
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