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Dessert

Chocolate Sauce for Ice Cream

A simple chocolate sauce made by melting sugar and chocolate, then simmering with boiling water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and chocolate 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 ↓

Chocolate Sauce for Ice Cream

Ingredients

Directions

  1. In a saucepan, combine sugar and grated chocolate.

  2. Stir over medium heat until melted.

  3. Add boiling water and simmer for 10 minutes.

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. Sugar + chocolatetop 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

Sugar
Adds sweetness and helps thicken the sauce as it dissolves and simmers.
Plain grated chocolate
Provides the chocolate flavour and, as it melts, the body of the sauce.
Boiling water
Thins the melted chocolate and sugar into a pourable sauce while it simmers.

The step that matters

Melting the chocolate over medium heat. Chocolate can seize or scorch if overheated, so stirring over moderate heat until smooth keeps the sauce glossy and free of grainy or burnt bits.

“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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