Michel Roux's chocolate sauce
Skill level: Easy peasy
Pour lashings of this rich chocolate sauce over ice cream, profiteroles, cakes and puds
- 200g good-quality dark bitter chocolate, 70% cocoa solids
- 175ml milk
- 2 tbsp double cream
- 30g caster sugar
- 30g butter, diced
Try adding a dash of Grand Marnier (liqueur) to add extra flavour or infuse the cream mixture with a good pinch of crushed cardamom seeds for a light spicy sauceMichel Roux, celebrity chef
- Chop the chocolate and place it in a heatproof bowl. Set over a pan of gently simmering water and allow to melt slowly, stirring occasionally until very smooth. Take off the heat.
- Combine the milk, cream and sugar in a saucepan, stir with a whisk and bring to the boil.
- Still stirring with the whisk, pour the boiling milk mixture onto the melted chocolate, then return the mixture to the pan and let it bubble over the heat for a few seconds, stirring continuously.
- Turn off the heat and whisk in the butter, a little at a time, to give a smooth sauce. Pass it through a fine-meshed conical sieve. Serve at once or keep warm in a bain-marie.