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Bittersweet Chocolate Sauce

Yield: Yields about 2 cups.

Everybody’s favorite. Use top-quality chocolate for the best-tasting sauce. Pour over ice cream; drizzle on plain cakes and pastries; or pipe onto a shallow pool of crème anglaise for a black-and-white presentation.


  • 1 cup heavy cream
  • 1 Tbs. light corn syrup
  • 1/2 lb. bittersweet chocolate, chopped into small pieces
  • 4 Tbs. unsalted butter, cut into pieces, at room temperature
  • Pinch salt


  • In a heavy-based saucepan, combine the heavy cream and corn syrup over medium heat until hot, but not boiling. Reduce the heat to medium-low and add the chocolate pieces, whisking until they melt and the sauce is smooth, about 5 minutes. Take the pan off the heat and whisk in the butter and the salt. Stir until the sauce is smooth and glossy.

Mocha: Make the basic recipe, substituting 1/2 cup very strong coffee for half of the cream.

Chocolate-Mint: Make the basic recipe adding 1/2 tsp. mint extract to finish.

Milk Chocolate: Make the basic recipe, substituting milk chocolate for the bittersweet.

Chocolate-Orange: Make the basic recipe, substituting 1/2 cup orange juice for half of the cream and adding 2 Tbs. Grand Marnier or Cointreau to finish.


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