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Chocolate Sauce

A rich chocolate sauce made by boiling milk and chocolate, then mixing with beaten egg yolks, sugar, cream, and vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Chocolate Sauce

Ingredients

Directions

  1. Boil the milk and grated chocolate for 5 minutes.

  2. Beat the egg yolks with the sugar and cream.

  3. Strain the chocolate mixture into the egg mixture.

  4. Return to the heat and stir until thick as honey.

  5. Add the vanilla and mix well.

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. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  3. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  5. Chocolate + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Egg yolks
Thicken the sauce as they set with gentle heat, giving it a smooth, rich body.
Grated chocolate
Provides the main chocolate flavour and some body once melted into the milk.
Milk
Forms the liquid base that the chocolate melts into and the yolks thicken.
Sugar
Adds sweetness and balances the bitterness of the chocolate.
Cream
Adds fat for a richer, smoother mouthfeel.

The step that matters

Return to the heat and stir until thick as honey. Egg yolks thicken through gentle heat, but if they get too hot they can scramble and curdle. Keep the heat low and stir constantly so the sauce thickens smoothly.

“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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