Cookbook:Chocolate Sauce
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[edit] Ingredients
- 1½ oz butter
- 1½ oz caster sugar
- 1½ fluid oz (70ml) double cream
- 1½ oz plain chocolate
[edit] Procedure
- Melt all the ingredients in the sauce pan 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.
A simple recipe that is a delicious sauce for Éclairs and other desserts.
