By Tessa Kiros
This is ideal for making ice cream sundaes, or just pouring over vanilla ice cream or warm brownies.
Put the butter, sugars and cream in a pan and heat gently, stirring a few times, until the butter has melted. Add the cocoa and cook, stirring all the time now until the sauce is smooth and glossy. Use hot, warm or at room temperature. You can keep this in a covered container in the fridge for a couple of weeks.