Michel Roux's chocolate sauce recipe is so easy to follow! Making your own chocolate sauce will impress your friends and family and it tastes better than the shop bought stuff too...
Michel Roux's chocolate sauce recipe is ideal for beginners and pros. Pour lashings of this rich chocolate sauce over ice cream, profiteroles, cakes and puds for an indulgent finish to your dessert. Homemade chocolate sauce tastes so much better than the shop-bought kind, plus you know exactly what is going into it! You can experiment with this chocolate sauce recipe by adding some booze for an adult twist... It's best to serve the sauce straight away or keep it warm on the hob.
- 200g good-quality dark bitter chocolate, 70% cocoa solids
- 175ml milk
- 2 tbsp double cream
- 30g caster sugar
- 30g butter, diced
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.
Top tip for making Michel Roux’s chocolate sauce
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 sauce