Chocolate Sauce
A dish with milk and corn-starch at the center.
contains dairycontains eggs
Ingredients
US
Metric
- 470 ml milk
- 22 ml corn-starch
- 2 squares Baker’s chocolate
- 59 ml powdered sugar
- 30 ml hot water
- 2 eggs
- 160 ml powdered sugar
- 5 ml vanilla
Make it lactose-friendly
- 2 cups milk → lactose-free milk, oat milk, or almond milk
Steps
- Scald one and three-fourths cups 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.
Nutrition (estimated, per serving)
| Calories | 421 |
|---|---|
| Protein | 10.8 g |
| Fat | 16.5 g |
| Carbs | 57.0 g |
| Fiber | 2.1 g |
| Sodium | 122 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States