125g/4oz plain (semisweet) chocolate (at least 70% cocoa solids), cut into pieces
2 tbsp light muscovado (brown) sugar
25g/1oz/2 tbsp unsalted butter
1 Put the chocolate in a small pan with the sugar and 150ml/¼ pint/scant ⅔ cup water. Stir over a low heat until the chocolate melts and the sugar dissolves, then bring to the boil, stirring.
2 Let it bubble for 1 minute, then remove from the heat and stir in the butter.