Dark Chocolate Sauce

And Variations

Preparation info
  • Makes about

    2 cups

    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

Smooth, with good body, this bittersweet chocolate sauce can be made with Dutch-process cocoa (our preference) or with pure, unsweetened cocoa powder. It will enliven a wide range of desserts: spoon it over ice cream (in or out of the Meringue Shells), pudding, or cream puffs, or dress up sliced plain cake with a dollop of it. It also makes old-fashioned chocolate milk (you’ll need less of this rich sauce than if you were using commercial chocolate syrup,