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Connie’s Chocolate Sauce by Alex Hitz

Connie’s Chocolate Sauce

I was introduced to Connie Wald by friends when I first went to Los Angeles. For the past six or seven decades her lunches and dinners have included a who’s who of Hollywood. At Connie’s I have shared evenings with the varied likes of Olivia de Havilland, Gore Vidal, Natasha Richardson and Liam Neeson, Julian Sands, Samuel Goldwyn, Roddy McDowall, and on and on and on, if you see what I mean. Connie is generous, loyal, caring, and beloved. We often discuss food and recipes, and I am very lucky that she has shared some of her guests’ and my favorites with me for this book. Connie credits Mildred Knopf with this formula for the easiest and most delicious chocolate sauce, so scrumptious that Gloria Stewart (Mrs. Jimmy) “wanted to rub it in her hair!”

Connie’s Chocolate Sauce




YIELD: 1 cup


4 ounces unsweetened chocolate
1 tablespoon salted butter
1 cup sugar
¼ teaspoon salt
½ cup half-and-half
1 tablespoon vanilla extract



  • In a double boiler over medium-low heat, melt the chocolate and butter together.

  • In a mixing bowl, whisk together the sugar, salt, and half-and-half, then add it to the chocolate mixture, and cook until the sugar has fully dissolved.

  • Stir in the vanilla extract and serve the sauce over vanilla ice cream (or just about anything else).

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