4357 Sauce au Chocolat

Chocolate Sauce

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Dissolve 250 g (9 oz) chocolate in 4 dl (14 fl oz or U.S. cups) water; add 1 tbs vanilla sugar and allow to cook gently for 25 minutes. Finish at the last moment with 3 tbs cream and a walnut-sized piece of best butter.

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