Chocolate sauce is easy to make, but it’s a good idea to do so in a double boiler, which eliminates the possibility of accidentally burning the sauce. If you don’t have a double boiler, improvise one by placing a heatproof bowl over a saucepan of simmering water. Use high quality dark chocolate, not generic “baker’s chocolate,” for the best results.
Ingredients
- ⅓ cup brown sugar
- ¾ cup heavy cream
- 4 ounces bittersweet chocolate, chopped or broken into small chunks
- 2 tablespoons unsalted butter
- 2 tablespoons Grand Marnier
- Nutritional Information
Nutritional analysis per serving (16 servings)
106 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 8 grams sugars; 0 grams protein; 19 milligrams cholesterol; 6 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 cups
Preparation
- Place double boiler (or a makeshift version) over medium heat and bring water to a simmer. Put sugar, cream, chocolate and butter in top part of double boiler. Let simmer, without stirring, for about 15 minutes, until cream is hot, sugar is dissolved and chocolate has completely melted.
- Add Grand Marnier and whisk until glossy and smooth, about 1 minute. Remove from heat and keep warm. Sauce may be refrigerated for later use, but cool completely first, then reheat in a double boiler.
30 minutes
Dining and Cooking