Chocolate sauce masterclass

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

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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.

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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.

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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).

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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.