Chocolate Sauce Recipe - Perfect Chocolate Sauce
How To Make Chocolate Sauce

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This recipe is from the Los Angeles Times, December 5, 2007 article by Amy Scattergood, Los Angeles Times Staff Writer.

Making a Perfect Chocolate Sauce couldn't be easier! No vanilla and no sugar is added, just high-quality chocolate with cream, water, and a little butter to give just the right texture and taste. This truly is chocolate sauce perfection! Once you fall in love with this chocolate sauce, you might want to keep a jar of it handy in your refrigerator. The velvety sauce is amazingly versatile.

Perfect Chocolate Sauce

Check out Linda's Butters, Condiments, Sauces, Relish & Jelly Recipes for more great ideas.

Perfect Chocolate Sauce Recipe:

Recipe Type: Condiments and Sauces, Chocolate, Cream
Yields: 1 1/2 cups
Prep time: 10 min
Cook time: 10 min


1/2 cup heavy cream
1/2 cup water
Pinch of coarse salt or sea salt
8 ounces dark chocolate, coarsely chopped*
2 tablespoons unsalted butter

* Use a chocolate with 70% to 75% cacao. Chocolate bars in the 70% to 75% range have a wealth of flavor that comes through more clearly than bars with a lower percentage of cacao - and a higher percentage of sugar.


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

Add the chocolate and butter, stirring constantly with a rubber spatula to incorporate. Keep stirring until the chocolate and butter melt and the sauce is perfectly smooth.

Serve immediately, or reheat when ready to use.

NOTE: The sauce can be stored, tightly covered, in the refrigerator for several week. To serve, heat it in a double boiler, stirring occasionally.

Makes 1 1/2 cups.

Each tablespoon: 74 calories; 1 gram protein; 3 grams carbohydrates; 1 gram fiber; 7 grams fat; 4 grams saturated fat; 9 mg. cholesterol; 8 mg. sodium.


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