have a problem melting chocolate in cream. One less thing to wash up. Perfect chocolate sauce Felicity's perfect chocolate sauce. Photograph: Felicity Cloake Sweet, rich and chocolatey, this is a sauce that needs little accompaniment. But, for the sake of your dignity, I'd suggest vanilla ice cream and, as we're keeping things unabashedly traditional, a cherry or two. Deploy a cocktail umbrella entirely at your discretion. 1. Put the chocolate and cream into a small, heavy-based pan over a low heat. Heat, stirring occasionally, until the chocolate has melted into the cream to make a smooth paste. 2. Stir in the syrup, followed by the butter and salt, to give a glossy sauce. 3. Keep warm until ready to serve, or just eat as is. What do you like to pour your chocolate sauce on? (Please, people, recognised foodstuffs only.) Why can't you get a decent ice cream sundae in the UK, and what (drum roll) would be your ultimate combination? Ooh! Fun topic! Your sauce looks really lovely! I worked in an ice cream parlor for a ridiculously long time, and we had two kinds of hot fudge - milk and dark. Really, there's nothing better than hot, melty chocolate and cold creamy ice cream. I loved the way this was written Felicity :) I make a very similar chocolate sauce but I don't think you will like what I add it to...celery and cucumber is delicious, or Philadelphia on crackers with chocolate sauce - yum. But the most