Total Time
Prep 7 mins
Cook 8 mins

This silky rich sauce goes well over all kinds of desserts -- cakes, ice cream, puddings & custards as well as cooked fruits! The recipe was found in the 2005 cookbook, Get Saucy.

Ingredients Nutrition


  1. In a medium-sized, heavy saucepan, combine cream, corn syrup, sugar & zest, & cook over medium-high heat, stirring, until sugar dissolves & liquid is slightly reduced, about 3 minutes.
  2. Remove from heat & let cool.
  3. When cooled, remove zest & cook over metium heat just until hot.
  4. Turn off the heat, then add chocolates & let sit for 5 minutes without stirring, until melted.
  5. Whisk until smooth, then add butter & whisk again until smooth.
  6. If using the Grand Marnier, whisk it in, at this time, then serve hot or warm.
  7. Will keep, tightly covered, in the refrigerator for up to 2 weeks, but it will need to be reheated before serving.
Most Helpful

Nicely done, Syd. This is the perfect chocolate sauce. Love the tang from the orange peels. I had an extra large orange and used all of the peel, because I knew it would give an extra kick of flavor. Will use this again and again. Thnx for posting. Made for PRMR recipe tag game.

Darkhunter April 02, 2010

PRMR March 09: SydMike - EXCELLENT SAUCE!! I served over fresh strawberries!!

Mom2Rose March 03, 2009

This was a very tasty rich sauce. I tried to make this a bit more figure friendly, so I used skim milk mixed with corn starch and also used margarine. This sauce also keeps in the fridge for quite a while and still tastes great when you re-heat it.

anme January 10, 2009