Chocolate Sauce (2)—Rich

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ¼ lb. chocolate
  • ½ pt. milk
  • 2–3 egg yolks


Dissolve the chocolate in the milk. Make a custard with the egg yolks and the chocolate-flavoured milk—see Custard Sauce. Flavour and sweeten to taste. If liked one egg white may be whipped to a stiff froth and folded into the finished sauce.