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Chocolate sauce
Method:
1. Break 100 g of white or dark chocolate into a heat-resistant bowl, e.g. a Pyrex bowl, and
add 125 ml of double cream.
2. Cover and steam for 4-6 minutes at 90°C.
3. Leave to cool, stirring it from time to time.
4. Serve with puddings, fruit and ice cream.
Melting chocolate
Method:
1. Break the chocolate into a heat-resistant bowl, e.g. a Pyrex bowl.
2. Cover with heat-resistant clingfilm or foil.
3. Steam for 1 minute at 100°C.
