The Washington Post

Multipurpose Chocolate Sauce

Multipurpose Chocolate Sauce 2.000
Dec 17, 2003

This recipe can also be made in the microwave. Simply heat the cream and butter in a glass bowl for 2 minutes or so, and then add the chocolate and set aside until softened.

Servings: 2 cups
  • 3/4 cup heavy (whipping) cream
  • 2 tablespoons unsalted butter
  • 12 ounces (2 cups) semisweet chocolate, chopped, or chocolate chips

Related Recipes


In a medium saucepan over medium-low heat, heat the cream and butter until the cream is hot and the butter melts. Do not let the mixture boil. Remove the pan from the heat. Immediately add the chocolate and set aside until softened, about 30 seconds.

Using a large spoon or whisk, stir the sauce until the chocolate is completely melted and the mixture is smooth. The sauce can be used warm, set aside at room temperature to thicken, or refrigerated until firm. (It may be covered and refrigerated for up to 2 weeks. Cold sauce should be reheated in a bowl placed over, but not touching, simmering water.)

Rate it

Recipe Source

From cookbook author Elinor Klivans.

E-mail questions to the Food Section.

E-mail questions to the Food Section at

Avg. Rating (0)

Rate this recipe

Nutritional Facts

Calories per 1/4-cup serving: 300

% Daily Values*

Total Fat: 24g 37%

Saturated Fat: 14g 70%

Cholesterol: 39mg 13%

Sodium: 13mg 1%

Total Carbohydrates: 26g 9%

Dietary Fiber: 2g 8%

Sugar: n/a

Protein: 2g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

Most Read Lifestyle
Show Comments