Chocolate Dipping Sauce 2.000
Feb 22, 2006

The sauce may be made in advance, covered and refrigerated. When ready to serve, warm through.

Servings: 2 cups
  • 1 cup water
  • 1/4 cup semisweet chocolate chips
  • 1 cup sugar
  • 1/4 cup cocoa powder
  • 2 tablespoons cornstarch

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Combine all the ingredients in a medium, heavy-bottomed saucepan over medium heat. Whisk together until the mixture comes to a boil, then remove from the heat. Serve warm or at room temperature.

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Recipe Source

Adapted from pastry chef Amy Foster of Tallula.

Tested by Bonnie S. Benwick.

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