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Dessert

Hot Chocolate Sauce

A warm chocolate syrup made by melting chocolate with sugar and boiling water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Chocolate and sugar are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 15,404 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Hot Chocolate Sauce

Ingredients

Directions

Make the sauce

  1. In a double boiler, combine chocolate, sugar, and boiling water.

  2. Cook until it thickens into a syrup.

Serve

  1. Serve hot over vanilla ice cream.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chocolate
Provides the main flavor and, as it melts, body to the sauce.
Sugar
Adds sweetness and helps the sauce thicken into a syrupy texture.
Boiling water
Melts the sugar and chocolate and loosens them into a pourable liquid.

The step that matters

Cook until it thickens into a syrup. Heat must be gentle and the sauce kept moving or over the double boiler, since chocolate can seize or scorch if overheated. Sugar concentrates as water evaporates, so the sauce thickens as it cooks.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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