Chocolate Sauce

  • Serves

    makes 2 cups


This rich, dark, decadent chocolate sauce is adapted from one we found in Maida Heatter's Book of Great Desserts (Random House, 1991).


  • 12 cup half-and-half
  • 1 cup sugar
  • 2 oz. unsweetened chocolate, chopped
  • 2 oz. bittersweet chocolate, chopped
  • 8 tbsp. butter
  • 2 egg yolks, lightly beaten


Step 1

Heat half-and-half and sugar together in a heavy saucepan over medium-low heat, stirring until sugar dissolves. Add chocolates and butter and whisk until smooth. Set aside to let cool briefly.

Step 2

Stir in egg yolks and cook over low heat for 3 minutes, stirring constantly. Set aside to let cool slightly. Serve over or ice cream, if you like.

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