Hot Chocolate Sauce

 

This is the classic combination that we all love! Smother your Meringue glacée under a layer of warm, gooey chocolate sauce, prepared the old-fashioned way.

The hot chocolate sauce can be prepared at the last minute, but can also easily be reheated (on low heat!) in the microwave or a saucepan on the stove.

For 6 people

100 g dark chocolate (choose a local quality brand)

100 mL milk

25 mL cream

10 g sugar (or more according to taste)

 

Preparation

In a pan, mix the cream, milk, and sugar. Place on medium heat and warm up, do not let it boil. Set aside.

Melt the chocolate: either slowly in double boiler, or in a microwave 1 to 2 minutes at 450W, mixing it up after a minute or so.

Add the melted chocolate to the cream/milk/sugar mixture. Stir until you obtain a smooth mixture.

Place back on the stove and warm up, do not let it boil.

Remove from the stove and pour in a pretty recipient to serve with the Meringue glacée.