Chocolate sauce (V)

This recipe is based on Christopher Tan's "chocolate soup". He serves it as is, in bowls, with toasted almonds sprinkled over the top. By itself, it is certainly delicious, but it also makes an incredible, and rather grown-up chocolate sauce for icecream. My favourite combination is with salted caramel icecream.

This version is a little less sweet, and a little more chocolately than's Tan's original.

Serves 10, as an accompaniment to icecream

100ml whipping cream

20g caster sugar

40g unsweetened cocoa powder

250ml water

150g chocolate (70% cocoa solids), grated or chopped

Put the cream, sugar, cocoa powder and water into a saucepan and whisk over a medium-low heat until the sugar has dissolved. Bring to the boil, and let it gently bubble away for just a couple of minutes.

Add the chocolate and stir until all the pieces have melted and the sauce is smooth. Serve immediately, over icecream.