This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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
2.10 €
500 g
5 IngredientsLast modified on: February 21th 2011
For 500 g, you will need:
- 1
200 g dark chocolate - 2
200 ml milk - 3
40 g butter - 4
40 ml liquid cream - 5
40 g caster sugar - Total weight: 520 grams
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 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 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.
How much will it cost?
- For 500 g : 2.10 €
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
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.
160 K4.6 1 hour 55 min.
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.
91 K4.7 20 min.
Profiteroles
Small choux pastry puffs, filled with vanilla ice cream and topped with a rich smooth chocolate sauce.
325 K 14.5 1 hour 35 min.
This recipe uses (among others)
Dark chocolate
Like these other recipes: Moist chocolate cake, Chocolate cream with a crunch, irish coffee mousse, Leopard cake, Viennese Shortbread, Chocolate mousse, ... See them all 38
Milk
Like these other recipes: Sardine and potato gratin, Dipping bread with cheese, Choux pastry (pâte à choux), Profiteroles, Mustard baps, ... See them all 63
Butter
Like these other recipes: Cannelés, Ardéchois, Bonnevaux apple tart, Boulangère tart tatin with vine nectarines, Spinach and Comté Loaf, ... See them all 481
Liquid cream
Like these other recipes: Crème de foie gras, Green beans "Napoléon", Baked eggs with chicken and spinach, Pan-fried fish fillets, braised cabbage with Noilly Prat, Beurre blanc sauce, ... See them all 171
Other recipes you may also like
How to fry eggs well
You've probably heard the expression: "S/he can't even cook an egg," suggesting that the person referred is a hopeless cook. In reality, frying eggs well isn't as easy as it might appear. The two most frequent errors: the white develops a brown crust around the outside which is unpleasant in the mouth, or the yolk is surrounded by white that is still raw and runny. Here is a foolproof and easy method that will help you avoid both. March 11th 2018522 K 14.6 20 min.
Stuffed baguette
This baguette is "stuffed", rather than merely filled: hollowed out and refilled with a tasty mix of sautéed onions, fried bacon bits and eggs, before browning in the oven. A useful way to use up a leftover baguette, even if it is already going dry. It makes a great dish that children love, and grown ups, too! September 11th 2019124 K3 55 min.
Chestnut and hazelnut biscuits
Here's a really simple recipe for little nutty biscuits, combining hazelnuts with a double dose of chestnut flavour: flour and purée (crème de marrons). February 28th 202144 K3 2 hours 1 min.
Pistachio cake
Here's a loaf-style cake made with a classic batter, flavoured with pistachio (of course), and with a crunchy "macaronade" topping. March 3rd 202150 K 1 hour 55 min.
"Moelleux" cake batter
This French-style "moelleux" cake batter gives a softer, moister texture than a classic cake batter. It can be made plain or varied with different flavourings. January 26th 202249 K5 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-23)
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