Chocolate Marmalade Sauce

Preparation info
  • About

    1 cup

    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 6 ounces semisweet chocolate morsels
  • cup hot water
  • cup

Method

Combine the chocolate and water in the top part of a double boiler. Heat over hot water until the chocolate is melted. Stir in the marmalade. Serve warm or cold over ice cream or cake.