250ml double cream
200g dark chocolate
1 tsp honey
1 tsp butter
- Break choc up into squares and put into a heatproof bowl, adding the honey and butter.
- Gently melt the dark choc, honey and butter together either over hot water (taking care not to let the steam or water anywhere near the melted choc or it will clag up) or in a microwave (using a gentle power and in short bursts as it can overcook very rapidly
- Once it has all melted together, let it cool down a little before slowly adding in the cream and stirring in to make a sauce. Use a metal spoon (less waste OR when you lick it seems to work much better)
- Check several times to make sure that you don't need more honey in the mix.
- Put in the fridge until needed and then gently rewarm so you end up with a very runny hot choc sauce that will go fudgy when poured on anything cold like ice cream.
Have yet to come across anybody who doesn't like it, everybody thinks it is a posh expensive sauce but it is so crazily easy it's fab. If you do get any left over you can store it in the fridge and it will last a good week (unless you have dippy-finger-itis and you suddenly notice the sauce seems to evaporate and leave faint marks on your finger). It turns into a yummy choc gunge (or ganache if you like posh chocolates) that you can use as the basis for making truffles and posh chocs with.