CHOCOLATE SAUCE, No. 2
This classic chocolate sauce recipe from the early 1900s offers a rich and decadent flavor, perfect for topping ice cream, cakes, or other desserts. The sauce combines the smoothness of melted chocolate with the sweetness of sugar and the creamy texture of milk and eggs. This recipe creates a satisfying, homemade chocolate sauce that is sure to be a crowd-pleaser.
Ingredients
- 2 cups Milk
- 2 tablespoons Cornstarch
- 1/2 cup Cold milk
- 3 squares Unsweetened chocolate squares
- 3 tablespoons Sugar
- 3 tablespoons Hot water
- 3 units Egg whites
- 3/4 cup Powdered sugar
- 3 units Egg yolks
- 1 teaspoon Vanilla extract (Quantity estimated (not specified in original recipe))
Instructions
- 1In a saucepan, scald 2 cups of milk over medium heat. In a small bowl, whisk together 2 tablespoons of cornstarch with 1/2 cup of cold milk until smooth. Add the cornstarch mixture to the hot milk and cook for 10 minutes over medium heat, stirring constantly, until the mixture thickens. (175°F / 80°C)
- 2In a heat-safe bowl set over a pot of simmering water (double boiler), melt 3 squares of chocolate. Add 3 tablespoons of sugar and 3 tablespoons of hot water. Stir until the mixture is smooth and glossy.
- 3Add the melted chocolate mixture to the cooked milk mixture and stir to combine.
- 4In a clean bowl, beat the whites of 3 eggs until stiff peaks form. Gradually add 3/4 cup of powdered sugar, continuing to beat until the mixture is glossy and holds its shape.
- 5Gently fold the egg yolks into the cooked mixture. Then, fold in the beaten egg whites. Stir in 1 teaspoon of vanilla extract. Allow the sauce to cool completely before serving.