CookEat Recipe
Chocolate Sauce
Warm strained chocolate egg custard sauce made with 60-70% dark chocolate and two egg yolks, cooked to 74 degrees C. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0406. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use fresh food-safe milk, not intentionally aged/spoiled milk. Use pasteurized yolks or cook sauce to 74°C while whisking; printed five-minute final heat is a guide. Refrigerate leftover sauce promptly. Limites : This documented adaptation uses 60-70% dark chocolate; the source gives no cocoa percentage. Use two egg yolks and cook the sauce to 74 degrees C. The printed final five minutes is a guide; final yield and the time needed to reach the endpoint are unknown. The source scan specifies cold milk. No physical cooking trial is claimed.
Method
Steps
Step 1
Slowly boil about 237 mL cold fresh milk with 57 g grated plain food-grade 60-70% dark chocolate for the printed two-minute guide, stirring sometimes.
Step 2
In second saucepan whisk 57 g sugar, two yolks and quarter teaspoon vanilla for printed two minutes. Gradually add hot chocolate milk while whisking.
Step 3
Heat over gentle fire, whisking for printed five-minute guide, until egg sauce reaches 74°C. Strain through fine conical sieve and use warm.
Cooked it? Rate it.
Cooked 0 times