Bitter Chocolate Sauce

Sauce au chocolat amer

Preparation info

  • Difficulty


  • For

    five or six


Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About



  • 100 g ( oz) bitter chocolate
  • 1 teaspoon caster sugar
  • 2 tablespoons whipping cream
  • 20 g (¾ oz) butter
  • 6 tablespoons milk


  • 1 earthenware bowl
  • 1 saucepan large enough to serve as a bain-marie for the bowl
  • 1 medium saucepan


Put the chocolate in the bowl over a saucepan of water and put it to melt over a gentle heat. Bring the milk to the boil in the saucepan together with the whipping cream, 1 teaspoon of caster sugar and 20 g (¾ oz) butter. When the mixture comes to the boil add it to the melted bitter chocolate, mix it in well and then transfer to the saucepan and bring to the boil. Pour immediately back into an earthenware bowl and allow to cool away from the heat, whisking from time to time.