Chocolate Sauce (1)

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 3 oz. bitter chocolate or cooking chocolate or 1 heaped tablesp. cocoa
  • ½


Break the chocolate in rough pieces and warm them gently with a very little water. When melted, beat the chocolate mixture till smooth, adding the rest of the water gradually. Thicken the sauce with the cornflour or custard powder blended with a little cold water. Flavour and sweeten to taste.

If cocoa is used, mix it with the dry cornflour before blending with water.