Hot Chocolate Sauce
Ingredients
Directions
Make the sauce
Melt 1/4 cake unsweetened chocolate with 1/4 cup powdered sugar and 1/2 cup boiling water, stirring.
Cook in double boiler to the consistency of molasses and serve hot.
Serve
Pour over vanilla ice cream to serve as dessert.
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. See the original page.
Explore the science
What each ingredient does
- Unsweetened chocolate
- Provides the main chocolate flavour and body of the sauce.
- Powdered sugar (in the method)
- Adds sweetness and dissolves easily into the hot liquid for a smooth sauce.
The step that matters
Cook in double boiler to the consistency of molasses. Gentle indirect heat in a double boiler keeps the chocolate from scorching or seizing. Cooking it until thick like molasses lets the sauce coat the ice cream rather than run off.
“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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