I talk alot about  ganache on here but what about How to Make Chocolate Sauce?

we all know that chocolate ganache is traditionally a 1:1 ratio of chocolate and double cream, and it’s typically used as a filling.

You can make a looser ganache by adding more cream and less chocolate and get a sauce like consistency.

Adding butter makes it shiny and with the sugar extend the shelf life.

Makes: 120ml

Prep time: 5 minutes

Pook time: 5 minutes

Total time: 10 minutes

Ingredients

75gm chopped chocolate
60ml milk
40ml  double cream
15gm unsalted butter
30gm sugar

Instructions

Place the chocolate in a bowl.

Heat the milk on the stove or microwave until just boiling. 45 seconds – in the microwave in two thirty second bursts works for me. Keep an eye on it.

Pour the hot milk over the chocolate and stir slowly until all the chocolate is melted and you have a smooth even mixture.

In small sauce pan, combine the cream, butter and sugar, bring it to a boil whisking so it doesn’t burn.

Add the ganache into the sauce pan and stir on low heat until smooth.

Transfer the sauce to your storage jar labled and dated.