Richard Whittington, Alastair Little
By Alastair Little and Richard Whittington
Put the chocolate in a pan with 350 ml/ 12 fl oz water and the caster sugar. Bring to the boil, stirring. The instant it bubbles, turn down the heat to very low and simmer for 15 minutes.
Stir in the cream and immediately pass through a sieve. You can serve this hot or cold, as it will not solidify.
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.