Skip to main content
Dessert

Chocolate Sauce

A creamy chocolate sauce made with heavy cream, sugar, almond extract, and grated chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Almond and chocolate are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 1,733 recipes. Both carry 2,3-pentanedione, which smells butter, sweet. The science ↓

Chocolate Sauce

Ingredients

Directions

Make the sauce

  1. Beat the cream until thick.

  2. Add the sugar and almond extract.

  3. Dissolve the grated chocolate over hot water.

  4. Gradually beat the melted chocolate into the cream.

Serve

  1. Serve with frozen puddings or Bavarian creams.

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. Almond + chocolatetop 9% of all pairs
    Smell alikemoderate
    Cooked together1,733 recipes

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

  2. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  3. Cream + chocolatetop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

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

  4. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Cream + almondtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,130 recipes

    Shared aroma: 2-heptanol (bitter, floral).

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

What each ingredient does

Heavy cream
Whipped to thickness, it forms the light, creamy body of the sauce.
Grated chocolate
Melted into the cream, it supplies the chocolate flavor and richness.
Sugar
Adds sweetness and balances the bitterness of the chocolate.

The step that matters

Gradually beat the melted chocolate into the cream. Adding warm melted chocolate all at once can cause it to seize into lumps or deflate the whipped cream. Adding it slowly lets it blend smoothly while the cream keeps its body.

Swap the almond

How well each one fits the dish's main ingredients (cream, sugar, chocolate):

  1. Almondthe original
  2. Hazelnutfits about as well
  3. Pistachiofits about as well
  4. Chestnutfits less well

Fit is the average pairing score against cream, sugar, chocolate. Candidates are from the same food group and used in at least 100 recipes.

“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.

More chocolate sauce recipes

Hot 40for Ice Cream 9 See all 106 →

You might also like

Chocolate CreamChocolate Cream171 recipesChocolate CookiesChocolate Cookies76 recipesChocolate FudgeChocolate Fudge55 recipesChocolate Drop CookiesChocolate Drop Cookies50 recipes