Recipe information
Yield
Makes 1 cup
Ingredients
2 1/2 ounces good-quality unsweetened chocolate, coarsely chopped
2 1/2 tablespoons good-quality Dutch-process cocoa powder
1/2 cup sugar
1/2 cup heavy cream
Preparation
Step 1
Melt the chocolate with the cocoa powder in a heatproof bowl set over a pan of simmering water, stirring constantly, until mixture is thickened and becomes difficult to stir.
Step 2
Remove from the heat; continue to stir, and add the sugar. Return the bowl to the pan of simmering water. Heat, stirring constantly, until the sugar has dissolved and the sauce is smooth. Add the cream; stir until smooth. Remove from heat. Let cool completely. The sauce can be refrigerated in an airtight container up to 1 day; before using, warm the sauce in a bowl set over a pan of simmering water until pourable.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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