Sauce au Chocolat

Chocolate Sauce

Preparation info
  • Makes

    475 milliliters

    • Difficulty


    • Ready in

      20 min

Appears in
The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

  • About


  • 300 grams (11 ounces) semisweet or bittersweet chocolate, chopped
  • 265


Prepare your mise en place.

Place the chopped chocolate in a medium stainless-steel bowl. Set aside.

Place the milk in a medium saucepan over medium heat and bring to just a boil. Pour the hot milk over the chocolate and let rest for about 30 seconds to allow the chocolate to begin to melt. Stir with a rubber spatula until the chocolate is completely melted. Set aside.