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450 ml
Easy
By Gary Rhodes
Published 1996
Chocolate sauce is very easy to make. However, when using chocolate, it’s important never to overheat it as this will leave you with a grainy texture. Instead, what we are after is a rich thick glossy sauce. Here are a couple to choose from. The first has been taken from More Rhodes Around Britain and the second, well, this must be the ultimate thick chocolate sauce. It’s very rich and tasty. It can be thinned out with the addition of more cream or milk.