Knowing how to make a fabulous chocolate sauce can multiply your dessert repertoire instantly!


  • 125g dark chocolate

  • 150ml double cream

  • 150ml milk

  • 1 tbsp caster sugar


  • 1.

    All you have to do is heat together the chocolate, cream, milk and sugar until melted. Serve hot!

  • Tips for melting chocolate:

  • 1.

    Chocolate can be melted over a pan of gently simmering water, an oven, or in a microwave. You must avoid overheating, or water coming into contact with the chocolate, otherwise it is liable to become grainy, or ‘seize’ into a solid mass. Even condensation can cause chocolate to seize. Particular care must be taken when melting white chocolate which is very sensitive to heat.

  • To melt chocolate in a bain marie:

  • 1.

    Break the chocolate into pieces and put into a heatproof bowl set over a pan of gently simmering water, making sure that the bowl does not touch the water otherwise the chocolate will get too hot. Leave undisturbed until melted, then stir until smooth and remove the bowl from the pan.

  • To melt chocolate in the microwave:

  • 1.

    Break the chocolate into pieces, put into a bowl and microwave on high allowing about 2 minutes for 125g (4 oz) chocolate. It is safer to melt white or milk chocolate on a low setting, allowing about 4 minutes for 125g (4oz).

  • To melt chocolate in the oven:

  • 1.

    For the oven method, place the chocolate in a moisture-free heat proof bowl, and set it in a low oven (50 – 100C) for five minutes. Check with a fork and leave for another minute if not completely melted.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 212kj
  • Fat Total 16g
  • Saturated Fat 10g
  • Protein 2g
  • Carbohydrate 17g
  • Sugar 15g
  • Sodium 23mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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