Chocolate Sauce

Preparation info
  • Yield

    5 cups

    • Difficulty


Appears in

By Emily Luchetti

Published 1993

  • About

We love the flavor of pure chocolate, as do millions of other people. We added as little cream as possible to this fames Beard recipe to make it a truly chocolate chocolate sauce.


  • 21 ounces bittersweet chocolate
  • 3 cups heavy (whipping) cream


Coarsely chop the chocolate.

Pour the cream into a heavy-bottomed saucepot and scald it. Remove the pot from the stove and add the chocolate.

Cover the mixture and let it sit for 5 minutes.

Stir the chocolate cream until smooth. Serve the sauce warm or refrigerate for later use.

This will keep for several weeks in the refrigerator. To reheat, warm the sauce over