This sauce hardens into a shell on ice cream.
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 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.
Store in an airtight container, refrigerated, up to a week, and warm before serving.
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