Chocolate Sauce

Preparation info
  • Serves


    • Difficulty


    • Ready in

      15 min

Appears in
Students' Cookbook

By Sophie Grigson

Published 1993

  • About

This is wonderful poured over vanilla ice cream. If you double the quantity you will need to simmer the sauce for an extra 2 minutes. Any leftovers can be kept in the fridge for a week (if you can resist!).


  • 175 g (6 oz) caster sugar
  • 300 ml (½


Put all the ingredients in a saucepan and stir over a low heat until the sugar and chocolate have completely dissolved. Raise the heat and bring to the boil, then reduce the heat again and simmer for 8 minutes, stirring occasionally.

Serve hot or cold.