Dessert

Cocoa and Cream Chocolate Sauce

Sift the cocoa before mixing so it blends into the liquid without lumps. A gentle simmer thickens the sauce for pouring over a separately prepared dessert.

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Cook Mode

Yield: 1 batch
Cuisine: French-inspired

Bring it to the table

Whisk at the start

Mix the cocoa and sugar first, then add the liquids gradually to make a smooth mixture.

At the table

Spoon warm sauce over ice cream, cake or cream puffs.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

94 g water
188 g heavy cream
69 g granulated sugar
31 g unsweetened cocoa powder — sifted

A few useful notes.

This is the chocolate sauce component; cream puffs are prepared separately.

The control represents one small batch.

The cooking plan

How to make Cocoa and Cream Chocolate Sauce.

Whisk sifted cocoa and sugar in a saucepan. Gradually whisk in the measured water and cream until smooth.
Bring to a gentle simmer over medium heat, stirring. Lower the heat and simmer gently, stirring often, until glossy and slightly thickened, using about 15 minutes as a guide. Do not let it catch on the bottom.
Serve warm. For later use, cool promptly in a shallow container and refrigerate covered. Rewarm gently, stirring until smooth.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale