Cocoa sauce

4 servings

30 minutes

Cocoa sauce is an exquisite element of French cuisine that fills desserts with refined flavor and deep chocolate notes. This sauce likely originates from classic recipes of the 17th-18th centuries when cocoa became popular among European nobility. Its thick, velvety texture is created by a harmonious blend of milk, cocoa, sugar, and eggs, resulting in a soft, rich taste with delicate sweetness. Cocoa sauce pairs perfectly with biscuits, profiteroles, and vanilla ice cream, adding extra depth and chocolate richness. It can be used as a base for mousses or glazes, transforming simple desserts into culinary masterpieces. This sauce embodies the elegance of French gastronomy where each ingredient plays its role in creating a unique flavor.

Energy value per serving

• Calories: 271.1
• Proteins: 13g
• Fats: 12.7g
• Carbohydrates: 26.7g

Ingredients

• Milk: 1 l
• Sugar: 2 tbsp
• Cocoa: 3 tbsp
• Wheat flour: 1 tbsp
• Chicken egg: 1 pc

Cooking steps

1. Boil the milk. Mix cocoa with sugar, yolk, and flour, then dilute with milk in parts. Stir and heat the sauce until thickened.

   Required ingredients:

   • Milk: 1 l
   • Cocoa: 3 tablespoons
   • Sugar: 2 tablespoons
   • Chicken egg: 1 piece
   • Wheat flour: 1 tablespoon