Recipes > Sauces & Spreads > Dessert Sauces > Chocolate Sauces > Chocolate Sauce

Chocolate Sauce


  • 1/2 cupful of sugar
  • 1/2 cupful of water
  • 4 ounces of unsweetened chocolate
  • 1/2 teaspoonful of vanilla
  • 1/2 cupful of cream or of milk


Put the sugar and water in a saucepan and let boil five minutes. Let the syrup cool, then stir it slowly into the chocolate melted; add the vanilla. Let it stand in a pan of hot water until ready to serve; then add the cream or milk.

This sauce should be smooth and of the consistency of heavy cream. If it is to be used with ice-cream, omit the cream or milk and make it of the right consistency with water.


Print recipe/article only


The Century Cook Book (1901).

comments powered by Disqus