Chocolate sauce with dark chocolate
4 servings
20 minutes
Chocolate sauce with dark chocolate is an exquisite detail of French cuisine, filling desserts with a rich cocoa flavor. Its history dates back to when chocolate was considered a delicacy for aristocrats. The velvety texture and delicate balance of bitterness with gentle sweetness make this sauce an ideal complement to baked desserts, ice cream, and fruits. It is easy to prepare: melted chocolate is mixed with milk, starch, and sugar, achieving smoothness and thickness. This sauce adds a touch of sophistication and warmth to any dish, highlighting the harmony of flavors.
1
Break the chocolate into pieces and place it in a saucepan. Add 4 tablespoons of water and slowly heat, stirring until the chocolate melts and the mixture is smooth.
- Dark chocolate: 200 g
- Milk: 600 ml
2
In a cup, mix starch with 1 tablespoon of milk. Slowly, while constantly stirring, pour the remaining milk into the pot with chocolate. Add sugar — previously ground in a mortar — and the starch mixture. Cook, stirring, for 2 minutes, then remove from heat and let the sauce cool slightly.
- Potato starch: 1 teaspoon
- Milk: 600 ml
- Sugar: 4 tablespoons
3
Strain the sauce through a sieve into a sauceboat. Serve with baked desserts, ice cream, or baked apples and pears.
