Chocolate Sauce

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 2 cups milk.
  • tablespoons corn-starch.
  • 2 squares Baker’s chocolate.
  • 4 tablespoons powdered sugar.
  • 2 tablespoons hot water.
  • 2 eggs.
  • cup powdered sugar.
  • 1 teaspoon vanilla.


    Scald one and three-fourths cup milk, add corn-starch diluted with remaining milk, and cook eight minutes in double boiler; melt chocolate over hot water, add four tablespoons sugar and hot water, stir until smooth, then add to cooked mixture; beat whites of eggs until stiff, add gradually powdered sugar and continue beating, then add unbeaten yolks, and stir into cooked mixture; cook one minute, add vanilla, and cool before serving.