Chocolate Sauce
This chocolate sauce needs only four ingredients and one saucepan, and it is ready in the time it takes to melt and cool them. Equal weights of butter, sugar and plain chocolate, loosened with double cream, give a glossy sauce that thickens as it cools. Letting it bubble until it darkens adds a caramel note that plain melted chocolate lacks. Spoon it over éclairs or any dessert that needs it.
Instructions
Put the butter, caster sugar, double cream and plain chocolate into a saucepan together and set it over heat until everything has melted into one mixture.
Let the sauce bubble for a while, watching it closely. It is ready when the colour has darkened slightly.
Take care that the chocolate does not burn, as it can catch quickly once the sauce is bubbling.
Remove the pan from the heat and leave the sauce to cool. As it cools it will thicken to a pourable coating, ready to spoon over éclairs or other desserts.
Make it personal.
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