Warm Cocoa Sauce for the Profiteroles

Preparation info

  • Yield

    1¾ cups

    • Difficulty


Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About


  • ½ cup plus 2 tablespoons cocoa powder
  • cups water
  • 1 cup sugar
  • 6 tablespoons (¾ stick) sweet butter
  • 2 tablespoons heavy (whipping) cream


    To make the cocoa sauce

    Mix the cocoa powder with ½ cup of the water in a large bowl to make a thick paste.

    Place the remaining cups water and the sugar in a heavy-bottomed saucepot and bring to a boil.

    Stir into the cocoa paste.

    Transfer the cocoa mixture back to the pot and simmer, stirring occasionally, for approximately 15 minutes, until it thickens enough to coat the back of a metal spoon.

    Cool slightly and then whisk in the butter and cream.

    Serve warm.

    This sauce can be reheated in a double boiler.