hot chocolate saucerating:
serve with profiteroles, with good vanilla ice cream, with poached pears. Or whatever you fancy, really - it's chocolate, after all.
25g dark chocolate, broken into pieces (use 70% cocoa, if you can)
80g caster sugar
120ml double cream
60ml hot water
put all the ingredients into a thick-bottomed saucepan. Or you could use a bain marie, if you have one big enough. Put it on a gentle heat and stir until the chocolate has melted and the sauce is hot. I guess you could even do it in the microwave, but I don't trust them - nasty new fangled inventions ...
however you do it, it's not very difficult, is it? :)