Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.


Nutty Chocolate Sauce

  • Yield: 3/4 cup


  • 1/2 cup heavy cream
  • 4 ounces semisweet chocolate, chopped
  • 1 teaspoon Nocello or other nut-flavored liqueur


  • In a small, heavy saucepan, bring the cream to a bare simmer over low heat. Place the chocolate pieces in a medium bowl. Remove the cream from the heat and whisk slowly into the chocolate. Add the liqueur and continue whisking until the chocolate melts and the sauce thickens.
  • Serve the chocolate sauce warm, or let cool to room temperature.