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Wendy's Honey-Chocolate Sauce

by Stephanie Zonis

4 ounces best-quality bittersweet chocolate, very finely chopped
1 Tbsp. unsalted butter, cut into small bits
Few grains of salt
1/2 cup heavy cream
2 Tbsp. mild, light honey

In small heatproof bowl, combine chopped chocolate, butter bits, and salt. Set aside.

In small, heavy-bottomed saucepan over low heat, heat cream until very hot, stirring often (cream can also be heated in the microwave). Remove from heat. Immediately pour half of hot cream over chocolate mixture. Allow to stand for a minute or two, then stir or whisk gently until smooth. Add remaining cream in several additions, stirring gently after each addition until smooth. Stir in honey. Cool briefly, then chill, covering tightly when cold.

To serve, scrape only as much sauce as you use (repeated heating and rechilling can make the sauce grainy) into a small heatproof bowl. Place over simmering water on low heat (water should not touch bottom of bowl); stir only until melted and warm. Remove from heat and hot water. Alternatively, scrape only as much sauce as you’ll use into a microwaveable bowl. Microwave at medium (50%) power for short intervals, stirring well after each, only until melted and warm.

Serve as desired. Sauce will harden somewhat over ice cream or sorbet.

About 1 cup sauce
© Stephanie Zonis, 2002

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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