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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.