Sauce au Chocolat (Chocolate Sauce)
Origin: Paris, France
Source: Auguste Escoffier, 1903
Ingredients
- 250 grammes chocolate
- 4 décilitres water
- 1 ordinary spoonful vanilla sugar
- 3 spoonfuls cream
- extra-fine butter
Instructions
- Dissolve the chocolate with the water.
- Add the vanilla sugar.
- Cook gently for 25 minutes.
- At the last moment, finish with the cream and the piece of butter.