Chocolate Sauce

Preparation info
    • Difficulty


Appears in
My Best: Pierre Hermé

By Pierre Hermé

Published 2014

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  • oz (130 g) 70% cocoa Guanaja chocolate from Valrhona
  • 1 cup (250


Break the chocolate into pieces; put it in a large saucepan with the water, sugar, and cream. Bring to a boil over low heat; continue to boil over low heat, mixing with a spatula until the sauce coats the spatula and becomes as smooth as desired.