There’s only one way to make chocolate sauce. Well, of course, that’s not true. There are many ways, but the BEST way is very simple. Start by dissolving some squares of chocolate in a very little water. I add a dash of brandy to the dissolved mix, but other flavourings – or none at all – are equally possible. Then add cream and small pieces of butter to the sauce to finish. No measurements here; it’s all instinct & common sense. The end result is always rich & smooth, and poured over vanilla ice cream, just delicious. One of those ends to a meal that silences conversation for a minute or two.