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A New York favourite - chocolate-egg cream


  • 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.



  • 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.

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