Step 1

Quarter fill a medium saucepan with water and place a large heatproof bowl over the top. The bowl should fit snugly in the pan with its base reaching halfway into the pan. If the base of the bowl touches the water, the chocolate may overheat and become grainy. If the bowl does touch the water, remove the bowl and tip a little of the water out. Remove the bowl and place the saucepan over high heat and bring the water to the boil. Reduce heat to low so the water is barely simmering.

Step 2

Place the cream, chocolate and sugar in the heatproof bowl. It is important to use good-quality dark chocolate as this will affect the flavour of the sauce (you can also use good-quality cooking chocolate). Place the bowl over the pan of simmering water, and heat, stirring often with a metal or wooden spoon, for 3-4 minutes or until chocolate almost melts. If you are using a wooden spoon, make sure it's clean. It is a good idea to keep separate wooden spoons for sweet and savoury cooking, as the wood can absorb the flavours of the food it comes in contact with.

Step 3

Remove the bowl from the heat and continue to stir until all the chocolate melts. (See microwave tip.) There will be enough residual heat in the bowl for the chocolate to finish melting. This also ensures the chocolate doesn't overheat.

Step 4

Serve the chocolate sauce warm or transfer to a clean, dry airtight jar or container. Store in the fridge for 3-4 weeks. Serve at room temperature or warm (see reheating instructions). Use a clean metal spoon each time you remove the chocolate sauce from the container to prevent mould forming.