RecipesDairyFreezer FriendlyGluten FreeHealthy

Chocolate Honey Sauce

Name: Chocolate Honey Sauce
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 4 tablespoons butter; 2 cups whipping cream; 1 pound bittersweet chooclate (chopped); 1¼ cup honey

Ronnie Fein • Sep 1, 2010 (Updated: Sep 1, 2022)Comment Jump to Recipe

I use this as a honey-sweet ending to the High Holidays, on ice cream after a dairy break-the-fast. Also terrific as a dipping sauce for cut up fruit! It’s incredibly easy to make, you can cook it in advance and it tastes rich and wonderful

Chocolate Honey Sauce

Prep Time 5

Cook Time 5

Total Time 10

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Servings

Ingredients

4 tablespoons butter
2 cups whipping cream
1 pound bittersweet chooclate chopped
1¼ cup honey

Instructions

Place butter and cream in a sauecpan over medium heat. Bring liquid to a boil, stirring the ingredients occasionally. Remove pan from heat.
Add chocolate and honey. Stir until mixture is smooth and uniform and chocolate has melted.
Let cool.
Serve at room temperature. Refrigerate unused sauce. Rewarm over low heat to pourable consistency.

Category: Recipes

Cuisine: Middle Eastern · Israeli

Holidays: HanukkahPassoverRosh HashanahShavuotYom Kippur

Diets: DairyFreezer FriendlyGluten FreeHealthy

Styles: Cook For A CrowdKid-Friendly

About Ronnie Fein

Ronnie Fein gave up a fast-track, high-pay job as an associate at a major Wall
Street law firm to become a freelance food and lifestyle writer. She never looked
back, no regrets. Over the years she has written for the food sections of daily
newspapers including Newsday, The Connecticut Post, Stamford Advocate and
Greenwich Time, and for numerous publications including the New Jewish Voice,
Connecticut Bride, Connecticut Magazine, Jewish Woman Magazine, Westport
and Greenwich Magazines, Consumer’s Digest, New Canaan Advertiser and
others. She writes for on-line sites including The Jewish Week and JoyofKosher.
She has her own food blog, called Kitchen Vignettes, at www.ronniefein.com and
has been a guest blogger at Kveller.com, Koshereye.com,
ThisAmericanBite.com, KosherLikeMe.com, BeyondBubbe.com and
Culinate.com.
Ronnie is the author of four cookbooks: The Complete Idiot’s Guide to Cooking
Basics, The Complete Idiot’s Guide to American Cooking, Hip Kosher, and The
Modern Kosher Kitchen. She was also a contributing editor to The New Cook’s
Catalogue, the 25th anniversary edition of the James Beard original.
Ronnie gives cooking demonstrations for large groups and operates the Ronnie
Fein School of Creative Cooking in Stamford, Connecticut, where she lives with
her husband. She has two married daughters and five grandchildren.