Get your chocolate fix in a whole new way with a big bowl of indulgent liquid chocolate heaven. Eat it hot or cold, as an extra with ice cream or the dip for a buttery and flaky croissant.
- 150ml double cream
- 200g high-quality dark chocolate
Pour the double cream into a saucepan and, on medium heat, slowly bring to the boil.
Chop the chocolate into small pieces. The smaller the chunks, the easier it will melt.
Once the cream is boiling, turn off the heat and add the chocolate to the saucepan.
Stir until the chocolate has melted and the soup is completely smooth.
Serve between 4 bowls with ice cream or your favourite pastry.