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
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.
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