A very simple but delicious chocolate sauce. This recipe’s success depends on both the quality of the chocolate used and the method of making an emulsion with the chocolate and liquids. As always with chocolate, never put the chocolate into the pan with hot liquid, or in contact with direct heat, as the chocolate will be ruined in both instances.
This chocolate will keep for a day or two in the refrigerator but it will have to be reheated in a bain marie.
Chop the chocolate as finely as possible; the pieces should not be any larger than peas. Place in a heatproof bowl.
Bring the cream and milk to a boil. Add the hot liquid little by little to the chocolate, beating constantly to make an emulsion, as if making mayonnaise. Serve immediately.
© 1993 Chantal Coady. All rights reserved.