The Culinary Professional 2023

Chocolate Sauce

Category:
Dessert Sauces

Equipment:
Saucepan, spoon

No. Servings:
32

Serving Size:
1 fl. oz. (30 mL)

View measurement units by

Yield:
1 qt. (960 mL)

8 oz.

* milk

8 oz.

* cream

7 oz.

sugar

pinch

salt

2 oz.

cocoa powder

5 oz.

semi-sweet chocolate, chopped into small pieces

1 oz.

butter

In a saucepan, bring milk, cream, sugar, and salt to a boil.

Remove from heat and add cocoa powder, chocolate, and butter. Stir until completely melted and homogenous.

**Chill sauce at or below 41°F (5°C) and serve.

Nutrition Information

Calories

Fat (g)

Protein (g)

Carbohydrate (g)

Cholesterol (mg)

Sodium (mg)

Key

* =

Time/Temperature Control for Safety Food

** =

Critical Control Point

† =

Ingredient/Method Note

Variations

—For warm chocolate sauce, double the amount of chocolate. Hold the sauce in a bain marie until needed. Do not boil the sauce.