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Chocolate Sauce


  • 2 cups milk
  • 1 1/2 tablespoons corn-starch
  • 2 squares Baker's chocolate
  • 4 tablespoons powdered sugar
  • 2 tablespoons hot water
  • 2 eggs
  • 2/3 cup powdered sugar
  • 1 teaspoon vanilla


Scald one and three-fourths cup milk, add corn-starch diluted with remaining milk, and cook eight minutes in double boiler; melt chocolate over hot water, add four tablespoons sugar and hot water, stir until smooth, then add to cooked mixture; beat whites of eggs until stiff, add gradually powdered sugar and continue beating, then add unbeaten yolks, and stir into cooked mixture; cook one minute, add vanilla, and cool before serving.


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The Boston Cooking-School Cook Book (1896).

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