Name: Chocolate Sauce
Ingredients: Or 3 ¼ oz. (90 g) bittersweet chocolate, 60 percent cocoa; 3 oz. (85 g) bittersweet chocolate, 70 percent cocoa; Or 5 oz. (140 g) white chocolate, 35 percent cocoa; Or 4 ¾ oz. (130 g) milk chocolate, 40 percent cocoa; A little sugar (optional); ½ cup minus 1 ½ tablespoons (100 ml) whole milk

Chocolate sauce makes everything better. It’s the finishing touch for any number of iced desserts and is the indispensable ingredient in classic dishes, drizzled over Poire Belle Hélène, banana splits, and profiteroles. The quality of your chocolate makes all the difference, so use the best you can.

Ingredients

Weigh the chocolate according to its cocoa content:

3 oz. (85 g) bittersweet chocolate, 70 percent cocoa
Or 3 ¼

Method

Chop the chocolate and melt it slowly in a bain-marie or in the microwave oven (on “defrost” or at 500 W maximum, stirring from time to time).

Bring the milk to the boil. Gradually pour one-third of the boiling milk over the melted chocolate. Using a flexible spatula, mix in energetically, drawing small circles to create an elastic, shiny “kernel.” Inc