chocaholics - if I do this, will I get a decent, thin, dark choc sauce?

[mumonthenet]

bring cream to the boil,

add a couple of bars of dark choc,

take off heat,

stir til melted and allow to cool

???

don't know but can i share please

You can just melt choc with a little water but the cream sounds lovely!!!

please dont add chocolate to hot liquid

it will all go tits up

you need to melt the chocolate over water, like a double boiler or a glass bowl over a pan of simmering water being careful not to get any water in the chocolate and then add the cream to it once melted stirring constantly.

good chocolate is a highly fragile and sensitive beast.

but suzy, the recipe for choc pots (which I think I got off here!) has me bringing cream to boil and then melting the choc into it - after taking it off the heat! Will try to find the recipe to show you. The choc pots were fab! That's why I thought I could make a choc sauce that way. Will try your way too.

I want a choc sauce that won't solidify when it cools. What do you reckon?

Thanks all.

I 'll have a think today, but I suppose it will be too late for your meal by then

let us know how you got on

well, I made the white choc cheesecake - it was absolutely fabuloso - as usual - everybody loves it, kids and adults alike.

Twas to take to someone's house for an informal supper in the garden. Didn't make any choc sauce at all, didn't matter. I think the sauce is an optional extra...the cheesecake is so rich anyway.

But next time, to really put the icing on the cake so to speak, I would like to find an thin choc sauce that can be made in advance. I have this idea that a dark choc would be good...maybe even laced with a little rum! What do you think?