Chocolate Sauce

Preparation info

  • Makes about

    350 ml

    • Difficulty


Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

  • About

This sauce goes very well with pear sorbet, banana ice-cream, Vanilla Ice-cream, or a steamed chocolate pudding.


  • 225 g (8 oz) plain chocolate
  • 150 ml (5 fl oz) milk
  • 75 ml (3 fl oz) double cream
  • 40 g (1½ oz) caster sugar


    Melt the chocolate in a bowl over a pan of hot water. Do not allow it to get too hot or this will make it grainy. Boil the milk, double cream and sugar together and stir into the chocolate. Allow the mixture to cool, stirring occasionally. The sauce is now finished and ready to use.

    To enrich the taste and consistency, 25 g (1 oz) of unsalted butter can be added while the sauce is still warm.