I love watching a hot chocolate sauce solidifying as it runs down ice cream. The sauce must be pure chocolate and a little added soured cream and cinnamon brings out the best in it. Be careful when you melt the chocolate that the hot water beneath never bubbles. If the chocolate does get too hot and it ‘seizes’ and thickens, briskly stir in a little warm water.
Put the chocolate into a heatproof bowl set over simmering water or in the top of a double boiler. Add the vanilla essence, soured cream and cinnamon and stir until melted and smooth.
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