My F&W
quick save (...)

Bittersweet Chocolate Sauce

  • FAST
  1. 1/2 cup heavy cream
  2. 4 ounces bittersweet chocolate, coarsely chopped
  3. 1 teaspoon pure vanilla extract
  1. In a medium saucepan, heat the cream just until small bubbles appear around the edge. Remove from the heat, add the chopped chocolate and let stand for 1 minute. Add the vanilla and stir until smooth; serve warm.
Make Ahead The chocolate sauce can be refrigerated in an airtight container for up to 1 week. Serve With Chocolate Soufflé Sundae
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.