The Baron's Chocolate Sauce
This is a chocolate sauce to pour over vanilla ice-cream. Use a
scoop of good quality ice-cream (or make your own) and pour the warm sauce
over it. Decorate with a swirl of whipped cream, chopped nuts if liked, and
a fancy wafer - now all it needs is a pretentious French name and it would
cost you at least £12 in a fancy restaurant!
The recipe makes enough sauce to pour over at least 4 ice-creams. It
has a sophisticated bitter-sweet taste, but if you have a sweet tooth you
may want to increase the quantity of sugar. It might also be worth
experimenting with honey in place of the sugar.
Preparation Time: 15 minutes
Ingredients:
1 oz/30g butter
2 tablespoons icing sugar (or other fine sugar)
4 fl oz/110ml Black William
Method:
Take a stainless steel bowl (if you have one - it helps the heat transfer faster, but if not use a small mixing bowl) and choose a saucepan of a size where the bowl will sit comfortably on top. Half fill the saucepan with water and bring to a simmer. (It's quicker if you start off with water from the kettle.) In the warm bowl, melt the chocolate and butter together. Put the stout in a jug, and mix the sugar into it, stirring well. Now gradually pour the sweetened stout mix into the melted chocolate, whisking well as you do so, and continue whisking until the ingredients are thoroughly combined. Keep it warm while you put out the ice-cream into bowls or sundae glasses, then pour the warm sauce over it. Decorate as required and serve at once. Try it accompanied by a glass of chilled stout.