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.
35 min.
Easy
250 g
5 IngredientsLast modified on: February 21th 2011
For 250 g, you will need:
- 1
100 g dark chocolate - 2
100 ml Milk - 3
20 g butter - 4
20 ml liquid cream - 5
20 g caster sugar - Total weight: 260 grams
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 25 min.
Cooking: 10 min.
All in all: 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 10 min.
Stage 2 - 7 min.
Stage 3 - 7 min.
Add 20 g butter and 20 g caster sugar, mix well and bring back to the boil again.
Stage 4 - 2 min.
Pour in melted chocolate.
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.
This recipe is warmly dedicated to Eric, a great chocolate lover, to whom I promised it a (too) long time ago.
Keeping: Several days in the fridge, in a closed jar.
Source: After G. Lenôtre.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 7 RDI=3 % | 90 RDI=8 % | 60 RDI=9 % | 900 RDI=50 % | 3,770 RDI: 50 % |
| Per 100 g | 2 RDI=1 % | 30 RDI=3 % | 20 RDI=3 % | 350 RDI=20 % | 1,450 RDI: 20 % |
How much will it cost?
- For 250 g : 1.05 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
Poire Belle Hélène
Poire Belle Hélène is a fairly simple cold dessert. The pears are poached in a vanilla-flavoured syrup, then served on top of vanilla ice cream with hot chocolate sauce poured over.
75 K4.7 20 min.
Profiteroles
Small choux pastry puffs, filled with vanilla ice cream and topped with a rich smooth chocolate sauce.
306 K 14.5 1 hour 35 min.
Like Bounty
You will no doubt be familiar with Bounty, the chocolate-covered coconut bar. Here's a melt-in-the-mouth version "on a plate" for a chic dessert.
146 K4.6 1 hour 55 min.
This recipe uses (among others)
Milk
Like these other recipes: Choux pastry (pâte à choux), Liège waffles, Chocolate eclairs, Polpete, Doughnuts, ... See them all 60
Dark chocolate
Like these other recipes: Mint and chocolate cream, "BN style" chocolate-filled biscuits, Chocolate madeleines, Chocolate Chantilly , Paris flan filling, ... See them all 36
Butter
Like these other recipes: Roasted Cauliflower, Elsa's Comtoise galette, Spinach and hard-boiled egg gratin, Spinach and Comté Loaf, Comtoise apple charlotte, ... See them all 450
Liquid cream
Like these other recipes: Pasta with mustard-cream sauce, Moist chocolate cake, Pork medallions with "full" turnips, Spinach and ricotta ravioli, Sausage with duchess potatoes and a Mont d'Or fondue , ... See them all 165
Other recipes you may also like
Oat shortbread biscuits
Little biscuits with home-made oat flour (made from rolled oat flakes).February 21th 2011275 K 15 2 hours 45 min.
Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid.November 8th 20172.42 M 14.8 1 hour 15 min.
New leavened bread
This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page.December 30th 2019903 K 34.3 7 hours
Bechamel sauce
Bechamel sauce is a classic, made from a cooked butter-flour mix called "roux", where milk is added and slowly cooked. We get a thick sauce, used in many recipes.June 13th 2024423 K4.3 20 min.
Pistachio powder or paste
Pistachio paste has a similar texture to almond paste, but the similarity ends there, as its flavour and colour are quite characteristic.October 13th 2010370 K 154 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
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 e-mail address 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.
The 2 comments already posted on this recipe