- 50g good-quality dark chocolate (use at least 70% cocoa solids)
Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 125ml double cream
- 1 tbsp caster sugar
- 1 tbsp Disaronno liqueur (optional)
Melt the chocolate in a bowl over a pan of barely simmering water until completely smooth (see step-by-step).
Heat all of the remaining ingredients in a small saucepan until evenly combined. Remove from the heat and stir through the melted chocolate. Serve warm over chocolate pudding, vanilla ice cream or both!
- Step 1Break chocolate into chunksBreak chocolate into smalleven-sized pieces – this is so thatitmeltsquickly andevenly. Addthe piecesto a large heatproofbowl. Add a little boiling waterto a saucepan and heat untilit is
Break chocolate into small even-sized pieces – this is so that it melts quickly and evenly. Add the pieces to a large heatproof bowl. Add a little boiling water to a saucepan and heat until it is just simmering.
- Step 2Heat over a pan
Place the bowl over the pan. Make sure that the water doesn’t boil or touch the base of the bowl, or the chocolate could get too hot and ‘seize’, becoming grainy and unworkable. Very gently heat for about 5 mins, stirring occasionally, until it is completely smooth. Remove from the heat and use as required.