Chocolate Sauce

Basic Recipe 91

Preparation info

  • Makes

    250 ml

    • Difficulty


Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About


  • 150 ml Milk
  • 50 ml Cream
  • 30 g


In a heavy-based saucepan bring the milk, cream and sugar to the boil over a medium heat. Remove from the heat and allow to cool slightly. Add the chopped chocolate, return to the heat until melted and whisk in the diced butter. When fully incorporated pass through a fine sieve. If the chocolate sauce should solidify, reheat in a bowl over a pot of simmering water.