Bitter Chocolate Sauce

Sauce au chocolat amer

Preparation info

  • Difficulty

    Easy

  • For

    five or six

    people

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About

Inexpensive

Ingredients

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

Equipment

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

Method

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.