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Chocolate Dessert Sauce

Scott Phillips

Yield: Yields about 8 cups.

Kathleen Stewart uses Callebaut chocolate to make her sauce, but any high-quality chocolate would work.


  • 2-2/3 cups heavy cream
  • 1-1/3 cups water
  • 1/4 cup light corn syrup
  • 1-3/4 lb. bittersweet chocolate, chopped into small pieces
  • 8 oz. (16 Tbs.) unsalted butter, cut into pieces
  • Pinch salt


  • In a 4-qt. heavy-based saucepan, combine the cream, water, and corn syrup over medium heat until hot; don’t let this mixture boil. Turn the heat to medium low and whisk in the chocolate until it melts and the sauce is smooth, about 5 minutes. Take the pan off the heat and whisk in the butter and salt, stirring until the sauce is smooth and glossy.
  • Let cool slightly, pour into jars, cover, and chill. The sauce will keep in the refrigerator for two weeks but can be frozen indefinitely.


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