Chocolate Sauce
A simple recipe that is a delicious sauce for Éclairs and other desserts.
Ingredients
- 1½ oz butter
- 1½ oz caster sugar
- 1½ fluid oz (70 ml) double cream
- 1½ oz plain chocolate
Steps
- Melt all the ingredients in a saucepan and allow to bubble for a while until the mixture darkens in colour slightly. Be careful not to let the chocolate burn.
- Remove from the heat and allow to cool until it thickens.
More recipes with butter, cream or chocolate
Adapted from “Chocolate Sauce” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.