This recipe is best with
- 300g chocolate (half dark and half milk), roughly chopped
- 30g Unsalted Butter
- 3 tbsp Honey
- 200g UHT Cream
- Place chocolate, butter, honey and cream in a bowl and melt in the microwave or in a glass bowl sitting in a pan of water. Keep the heat low and melt slowly to ensure the chocolate does not become sticky.
- Continue to stir until mixture is smooth and glossy.(This sauce keeps well for 4 or 5 days in the fridge covered with cling film.)
- If you plan to make the chocolate sauce a day or 2 ahead, leave out the cream and when ready to serve, heat up the chocolate sauce in the micro, and then add the cream and stir well to blend. Make sure the chocolate sauce does not reach boiling point, just hot enough to melt.