This sauce goes very well with pear sorbet, banana ice-cream, Vanilla Ice-cream, or a steamed chocolate pudding.
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,
© 1994 Gary Rhodes. All rights reserved.