Bittersweet Chocolate Sauce

By David Tanis

Bittersweet Chocolate Sauce
Karsten Moran for The New York Times
Total Time
30 minutes
Rating
5(185)
Comments
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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.

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Ingredients

Yield:2 cups
  • ⅓cup brown sugar
  • ¾cup heavy cream
  • 4ounces bittersweet chocolate, chopped or broken into small chunks
  • 2tablespoons unsalted butter
  • 2tablespoons Grand Marnier
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

403 calories; 31 grams fat; 19 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 2 grams dietary fiber; 28 grams sugars; 2 grams protein; 24 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

Ratings

5 out of 5
185 user ratings
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Comments

Margaux Laskey, Staff Editor @ NYT Cooking

Any liqueur you like would work well or a teaspoon of vanilla. You could also leave it out.

Carol

Have made this luscious sauce successfully several times. I microwave the sugar, cream and chocolate for a couple of minutes at 70% power. David, although you claim to not be a chocaholic, I have made several of your chocolate recipes to rave reviews: chocolate chestnut cake, bourbon truffles and this yummy sauce! Actually, every recipe of yours that I've tried has been wonderful. Thank you!

Pat

Measurements in grams 28 grams butter 65 grams brown sugar 255 grams, or 9 oz., heavy cream 4 oz., or 112.5 grams 2 TBSP Grand Marnier

RD

Wondering about the storage options for the sauce? Could we keep leftovers in a sterilized jelly jar and keep in fridge? Would this make a good hostess gift?

Jennifer

Delicious! Replaced Grand Marnier with 1/2 tsp orange extract; could have gone with a little less but it was great flavor with the chocolate (Scharffen Berger bittersweet). Served over a delicate vanilla panna cotta, IMO it overpowered the subtle flavor of the custard, but others thought it was perfection. Would be terrific on something more substantial like ice cream or angel food cake. Will definitely be making this again.

Meitra

I too prepared this in the microwave. Perfect accompaniment to my profiteroles.

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