Desserts, A Lifelong Passion
This collection of recipes contains 150 of Michel Roux’s favourite desserts, ranging from the simplest mixed-fruit recipes such as red berries with candied orange beads to dishes for special occasions such as the jewelled fruit gateau. The book includes an introduction on equipment and ingredients, and a source list of suppliers.
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Sauce chocolat (Chocolate sauce)
Melt the chocolate in a bain-marie set over medium heat, stirring from time to time. In a saucepan, bring to the boil the milk, cream and sugar, stirring gently with a whisk. Pour this mixture onto the melted chocolate, stirring continuously. Return the sauce to the pan and let it bubble for 15 seconds.
Off the heat, beat in the butter, a little at a time, until the sauce is smooth and completely homogeneous. Pass through a conical strainer and serve warm.
Notes; The sauce will keep in the fridge for 3 day; store in an airtight container or a bowl covered with clingfilm. Reheat gently before serving.
200g best quality bitter cooking chocolate, plain chocolate drops or couverture
2 tablespoons double cream
30g caster sugar
30g butter, diced