The best chocolate sauce

Name: The best chocolate sauce
Prep time: 2 min
Cook time: 10 min
Total time: 12 min
Yield: 4
Ingredients: 75 g (3oz) good-quality dark chocolate, roughly chopped; 142 mL carton double cream

Good-quality chocolate and double cream are a magical partnership, and there’s nothing tricky about the melting process, as long as you follow our tried-and-tested advice

By The GH Consumer TeamPublished: 17 September 2005

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Food, Sweetness, Cuisine, Ingredient, Dessert, Frozen dessert, Ice cream, Tableware, Dairy, Dondurma,

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Yields:

Prep Time:

2 mins

Cook Time:

10 mins

Total Time:

12 mins

Ingredients

75 g (3oz) good-quality dark chocolate, roughly chopped
142 ml carton double cream

Directions

1. Step 1
  Put the chocolate into a small heatproof bowl over a pan of simmering water. Make sure the base of the bowl doesn't touch the water (this will stop the chocolate getting too hot). Pour the double cream over the top of the chocolate.
2. Step 2
  Leave the chocolate to melt at the lowest heat. It will take about 10min. Don't stir, or it will thicken to a sticky mess. Once melted, stir the chocolate and cream together gently until smooth and serve right away. Serve with fresh fruit, ice cream or poached pears.
3. Step 3
  Easy ways to jazz it up: 1 Add a shot of espresso coffee to the cream and chocolate while they're melting together. 2 Use a mint-flavoured chocolate instead of plain. 3 Pour a slug of orange or coffee-flavoured liqueur into the bowl while the chocolate and cream are melting together.