Two Chocolate Sauces: Water-based chocolate sauce

Preparation info
  • Makes

    200 ml

    • Difficulty


Appears in
Rococo: Mastering The Art Of Chocolate

By Chantal Coady

Published 2012

  • About


  • 100 ml water
  • 100 g Grenada Chocolate Co. chocolate


Bring the water to the boil in a small saucepan, add the chocolate, and whisk until it thickens. Serve immediately. This sauce does not keep very well, though can be made into Hot Chocolate a l’Ancienne if you have lots left over.