Having now performed this recipe relatively sober, let me share the secret.
- Place a glass/ceramic bowl atop a pan of barely simmering water. I normally use the jug in which the sauce itself will be served. Add however much dark dark dark chocolate you fancy; about 100g.
- In a separate small saucepan heat an equal amount of double cream, once it starts to bubble, turn the heat off.
- When the chocolate has melted, which will be a few minutes later, pour the hot cream (which will have cooled away from boiling point) on top, and stir vigorously. The sauce may go a little grainy, but some brutal stirring ought to sort that out.
- Splash some Armagnac (one 25mL shot per 100g of chocolate and 100mL of cream) on top and blend it in. Again, some elbow work may be needed to get a smooth sauce.
- Turn the heat off underneath. The residual heat in the water pan should keep the sauce warm for a while.