Chocolate sauce
A simple but luxuriously silky chocolate sauce to top ice cream, chocolate cake, brownies or profiteroles.
By Simon Wood
Ingredients
- 200g/7oz good-quality dark chocolate, minimum 70% cocoa solids, chopped
- 175ml/6fl oz double cream
- 50ml/2fl oz full-fat milk
- 30g/1oz caster sugar
Method
Bring a saucepan of water to the boil, then reduce the heat until the water is gently simmering.
Place a heatproof bowl over the simmering water, making sure the base of the bowl does not touch the water. Put the chopped chocolate into the bowl and melt slowly, stirring occasionally, until very smooth. Remove the bowl from the heat.
In another saucepan on a medium heat, bring the cream, milk and sugar to the boil while whisking continuously.
Pour the boiling cream mixture slowly into the melted chocolate, whisking continuously until the sauce is smooth and well combined.
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