Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

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.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.