INGREDIENTS
200g Dark Chocolate
50g Butter
35g Flour
3/4-liter Milk
METHOD
Whisk the sugar and chocolate with hot milk.
In another cooking pan, melt the butter over low heat. When it is bubbling, add the flour and whisk until it resembles wet sand and forms a golden paste, about 3 to 4 minutes.
Gradually whisk in the hot milk mixture in a steady stream, stirring constantly with a wooden spoon to prevent lumps and scorching on the bottom of the pan.
Once the sauce has come to a boil and has thickened enough to coat the back of a spoon, remove it from the heat.
Pour immediately into serving cups, let cool then lay a piece of plastic wrap directly on the surface to prevent a skin forming on top.
Refrigerate until ready to serve.
