Skip to main content
Epicurious
Cookbooks

Chocolate Sauce

Extra sauce may be refrigerated in an airtight container for up to 2 weeks.

Recipe information

  • Yield

    Makes 2 cups

Ingredients

1 can (14 ounces) sweetened condensed milk
2 ounces unsweetened chocolate, coarsely chopped
2 ounces semisweet chocolate, coarsely chopped
3/4 cup heavy cream

Preparation

  1. In a small saucepan, combine all the ingredients. Warm gently over medium heat, stirring constantly, until the chocolate is completely melted and the sauce is smooth. Allow the sauce to cool slightly before serving.

The cookbook cover with a blue background and fine typeface.
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. Buy the full book from Amazon.
TagsSauceChocolateSnackNut FreeVegetarianGluten Free5 Ingredients or FewerMake AheadCookbooks
Read More
31 Easter Desserts, Each One Better Than a Chocolate Egg
Like airy lemon chiffon cake and a Cadbury egg–inspired tart.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Most-Saved Recipes in the Epicurious App This Week
Like coconut lentil soup and chicken stroganoff.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
29 Ricotta Recipes for Dinner, Dessert, and More
Put that half-full tub to use with recipes that go beyond the Italian American classics.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Lemon Curd
Use this classic lemon curd on scones, in yogurt, or between layers of meringue.