Cooking-ez.com

1,016 easy and fully explained recipes, with 12,353 photos and 77 videos

Chocolate sauce

This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts.

207,3464.6/5 for 16 ratings

Last modified on: February 21^th 2011

For 500 g, you will need:

1 200 g chocolate
2 200 ml milk
3 40 g butter
4 40 ml liquid cream
5 40 g caster sugar
Total weight: 520 grams

Change for:

Measures:

How long does it take?

Time required

Preparation	Cooking	Start to finish
22 min.	10 min.	32 min.

Keeping:

Several days in the fridge, in a closed jar.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Step by step recipe

Stage 1 - 10 min.

Break 200 g chocolate into small pieces, and melt in a bain-marie

Stage 2 - 7 min.

In a pan pour 200 ml milk and 40 ml liquid cream.

Bring to the boil on low heat.

Stage 3 - 7 min.

Add 40 g butter and 40 g caster sugar, mix well and bring back to the boil again.

Stage 4 - 2 min.

Pour in melted chocolate.

Stage 5 - 3 min.

Then over low heat, mix with a whisk or a maryse to get a smooth sauce.

Stage 6 - 3 min.

Bring to the boil one last time, it's ready.

Remarks

You can easily make this sauce in advance, and then reheat it: low heat, bain-marie or microwave oven. It's really delicious hot or warm.

This recipe is warmly dedicated to Eric, a great chocolate lover, to whom I promised it a (too) long time ago.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 500 g : 5.35 €

Note : These prices are only approximate

Change currency:

Recipes which use this 3

Source

After G. Lenôtre.

More recipes?

This recipe uses (among others)

	Chocolate: You can get more informations, or check-out other recipes which use it, for example: Chocolate mug cake, Chocolate eclairs, Hot chocolate, Chocolate ganache, Chocolate mousse with hazelnuts, ... All
	Milk: You can get more informations, or check-out other recipes which use it, for example: New hamburger buns, "Psychedelic" sandwich bread, How to heat milk without it catching on the bottom of the pan, Two-cheese quiche, Buckwheat pancakes, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Quiche Bretonne, Filet mignon with mustard and tarragon sauce, Polenta with spinach and soft-poached egg, Filo leeks and cheese tart, Artichoke hearts forestier , ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Frozen cottage cheese with strawberries, Mini palmiers, Breton sablé biscuit dough, Chocolate eclairs, Cherry clafoutis, ... All

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

Follow this recipe (as 5 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your email with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.