To prepare chocolate dessert sauce need: 50 g of 80% bitter chocolate, milk chocolate 50 g, 4 egg yolk, 0, 75 cup sugar 1, 5 tablespoons wheat flour, 3 cups of milk, 0, 5 cups cream, vanilla sugar on the tip of a knife.
Chocolate. Chocolate - a convenient base to give the smell and taste a variety of desserts. Quality chocolate sauce depends on the quality of chocolate. Use two or more types of chocolate, and you get rich flavor gamut. Chocolate must grate. To make things easier, previously put chocolate in the freezer for 10-15 minutes. There also put the grater.
Egg yolks will increase the density of the sauce. They need to be with sugar until white. Yolks better pounded and whipped warm while whipping proteins need to be cooled. Therefore, in order to facilitate grinding yolk can put a bowl with the yolks in a bowl with hot water.
Flour for sauces, wheat is taken and the highest grade. Flour must fry to a light cream color. Then chill the flour and mix it with the yolks. Connect the yolks chocolate.
Milk, along with flour - one of the most common components of sauces. The same can be said about the cream. Milk should be mixed with cream and heat to 60-70 degrees.
Chocolate mixture dilute with hot milk, pouring it in a thin stream and the mixture stirring constantly. Add the vanilla sugar mixture.
Heat the sauce to a minimum heat until thick, not boiling. Ready sauce before serving to cool and serve either in a gravy boat or pour them food.