Chocolate Marmalade Sauce

Preparation info

  • About

    1 cup

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 6 ounces semisweet chocolate morsels
  • ⅓ cup hot water
  • ⅓ cup orange marmalade


    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.