Chocolate Sauce

Basic Recipe 91


  • 150 ml Milk
  • 50 ml Cream
  • 30 g Castor sugar
  • 250 g Dark chocolate, with at least 60% cocoa solids, chopped
  • 30 g Whole unsalted butter, diced


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.