Back to Recipe Menu

A New York favourite - chocolate-egg cream

Method

  • Gently melt the chocolate with 1/3 cup water and the sugar in a double boiler, stirring now and again. Remove from the heat.
  • In another bowl, whisk the cornflour, Dutch cocoa and the remaining water until well combined. Then add to the melted chocolate mixture and stir well with a wooden spoon.
  • Pour the chocolate mixture through a sieve into a bowl and chill over an ice bath or in the freezer.
  • For each serve, mix 3 tbsp of the chocolate sauce with 3 tbsp milk. Then pour into a glass and top with soda water.

 

Ingredients

  • 80 gm dark cooking chocolate
  • 2/3 cup cold water
  • 1 cup white sugar
  • 2 tbsp cornflour
  • 6 tbsp Dutch cocoa
  • milk
  • soda water

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm