Jill Dupleix

Hot chocolate sauce

Preparation info

  • Difficulty

    Easy

  • Makes around

    one cup

Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

Just what you want when you want a hot chocolate sauce to pour over vanilla bean ice cream, or poached pears, or just about anything, really.

Ingredients

  • 150 g (5¼ oz) dark bitter chocolate or couverture
  • 150 ml (5¼ fl oz) thickened (whipping) cream
  • ½ tsp vanilla extract
  • 2 tbsp butter

Method

Break chocolate up into small pieces. Combine chocolate, cream, vanilla and butter in a heat-proof bowl set over a pot of simmering water. Stir constantly as the chocolate gradually melts. Serve hot.

© 1998 All rights reserved. Published by Murdoch Books.