Bittersweet Chocolate Sauce

  • Servings: MAKES 2 1/2 CUPS

Related Video

More Videos
How to Poach Eggs in a Strainer


  • 1 cup heavy cream
  • 1/3 cup sugar
  • 1/3 cup light corn syrup
  • 3/4 pound bittersweet or semisweet chocolate, chopped
  • 2 teaspoons pure vanilla extract
  • Pinch of salt

How to make this recipe

  1. In a medium saucepan, combine the heavy cream with the sugar and corn syrup and cook over low heat, stirring, just until the sugar dissolves. Bring to a boil, then remove from the heat. Add the chocolate and let stand for 3 minutes. Add the vanilla and salt and stir the sauce until smooth.

Make Ahead

The chocolate sauce can be refrigerated for 3 weeks. Rewarm before serving.

Contributed By Published December 2001

463432 recipes/bittersweet-chocolate-sauce-malgieri 2013-12-06T23:12:06+00:00 Nick Malgieri desserts|sauces-and-condiments|fast|make-ahead december-2001,nick malgieri,dessert recipe,chocolate sauce,bittersweet chocolate,condiment recipe,ice cream topping recipes,bittersweet-chocolate-sauce-malgieri 463432

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5