Chocolate Sauce by Rick Grant

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  • 100g good quality chocolate, chopped
  • 125ml whipping cream
  • 2 teaspoons unsalted butter
  • 2 tablespoons brandy


1. Pour the cream into a small heavy- based saucepan and bring to the boil. Remove from the heat and add all of the chocolate and the butter. Stir gently until it has melted and combined.
2. Stir in the brandy and pour the sauce into a jug or gravy boat. Keep warm until ready to serve.


Cook’s tip: This sauce is great for pouring over crêpes, ice cream or cakes.

Nutritional Analysis

Per 100g: fat 31.6 g, saturated fat 20.3 g, protein 3.9 g, carbohydrate 23.9 g, sodium 48 mg, energy 1746 kJ (417 Cal), GI low

Rick Grant Cooking CollectionRecipe taken from The Gluten-Free Cooking Collection by Rick Grant.

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You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.