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Chocolate Drizzling Sauce

Drizzle this chocolate sauce over everything from cakes and puddings.

  • Yield: Makes about 1 1/4 cups

Source: Martha Stewart Weddings, Fall 2005


  • 6 ounces semisweet chocolate, coarsely chopped
  • 1 cup heavy cream


  1. Place chocolate in a small bowl. Heat cream in a small saucepan over high heat until almost boiling; pour over chocolate. Let stand 5 minutes, then stir until smooth. Refrigerate until thickened but still pourable, stirring occasionally.


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