IN A heavy saucepan, mix together thoroughly the cocoa and sugar. Add a teaspoon of water, and mix to a paste. Place over moderate heat, gradually add the cream, and stir with a whisk until the mixture is well blended.

Then increase the heat, and keep stirring until the cream thickens. It tends to boil over easily, so the pan will have to be lifted from the heat from time to time. When the mixture bubbles thickly and you see that the cream is considerably reduced, remove it from the heat and pour it into a china or earthenware bowl. Cool completely before storing in the refrigerator.

If the chocolate cream is to be used immediately, put the bowl in a larger bowl of cracked ice, and stir until the cream is cold.

The amount of cream in this recipe may be varied-less cream for a more strongly chocolate flavored sauce, more cream for a milder one; the cooking time will vary accordingly. The recipe, of course, may easily be halved.










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La Cuisine Chantraine