This sauce is absolute heaven with meringues and cream, or indeed just ice cream if we have some left over. It doesn't take too long to make, but needs to be prepared a little in advance of the time when required, as is very liquid when hot, so needs to set to a more substantial consistency. The recipe is from Mary Berry's 'Aga Book'. The sauce keeps very well, and can be refrigerated before being reheated, in the microwave if you like. Keeps for 2 weeks.
Ingredients:
Method:
1. Melt the butter in a saucepan on a quite low heat
2. Remove from heat and stir in cocoa to form a paste
3. Gradually add boiling water
4. Stir in sugar
5. Put back on the heat and bring to the boil, leaving to simmer for 5 mins WITHOUT stirring. Remember to keep an eye on this, in case it boils over
6. Remove from heat and stir in vanilla essence
7. Leave to set to a slightly thicker consistency, but ensure you can still pour it