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Chocolate sauce

Time 10 minutes
Yields Makes 1 1/2 cups
Chocolate sauce
1

In a medium heavy-bottomed saucepan over high heat, bring the cream, salt and one-half cup water to a simmer, stirring occasionally. Just before it starts to boil, turn off the heat.

2

Remove the pan from the stove and add the chocolate and butter, stirring constantly with a wooden spoon to incorporate. Keep stirring until the chocolate and butter melt and the sauce is perfectly smooth. Serve immediately, or reheat when ready to use.

Use a chocolate with 70% to 75% cacao. The sauce can be stored tightly covered in the refrigerator for several weeks. To serve, heat it in a double boiler, stirring occasionally.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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