Chocolate and Armagnac Sauce

Having now performed this recipe relatively sober, let me share the secret.

  1. 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.
  2. In a separate small saucepan heat an equal amount of double cream, once it starts to bubble, turn the heat off.
  3. 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.
  4. 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.
  5. Turn the heat off underneath. The residual heat in the water pan should keep the sauce warm for a while.

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