Skip to content

Foamy Chocolate Sauce

A historical recipe from Recipes, by Hershey Chocolate Corporation (1941).

A historical recipe

Recipes: Hershey's Baking Chocolate, by Hershey Chocolate Corporation (1941). Project Gutenberg eBook #65303.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Recipes, by Hershey Chocolate Corporation (1941). Digitised by Project Gutenberg, eBook #65303 (https://www.gutenberg.org/ebooks/65303). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. 3 eggs, separated ⅔ cup sifted confectioners’ sugar 1½ blocks (1½ ounces) HERSHEY’S BAKING CHOCOLATE, melted and cooled ¼ teaspoon vanilla Dash salt (1) Beat egg yolks until thick and creamy with rotary beater;
  2. gradually beat in sugar, then add salt and vanilla, and half the melted chocolate.
  3. Beat until blended;
  4. fold in remaining chocolate with spoon.
  5. (2) Beat egg whites until stiff but not dry, and fold into mixture.
  6. Blend thoroughly.
  7. (3) Serve at once.
  8. Makes 1¾ cups.