Break or chop the chocolate into small pieces and add into a small saucepan
Pour in the double cream on top of the chocolate pieces
Heat the pan on a medium heat (do not overheat or boil) and stir continuously. As the chocolate melts it will combine with the cream and emulsify. Keep stirring until you create a thick smooth chocolate sauce, then set aside to cool
Once cooled to your liking, stir well and it is ready to use
This recipe can be changed to use coconut cream instead of double cream to make a vegan and dairy free alternative, however it may not be as smooth in texture
Dark chocolate is recommended as it is lower in sugar than other chocolate. 70% cocoa solids chocolate works great for this recipe, any higher and it will have less carbs but can be slightly bitter. Lower than 70% cocoa solids and the carbs are higher, making it more difficult to tolerate
Strictly Necessary Cookies
Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.
If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.