Chocolate Sauce:
150g Chocolate
50g butter
300ml double cream
Melt choc and butter in bain marie and then stir in the cream
Chocolate Custard:
Melt 100g chocolate in bain marie.
Meanwhile make custard:
3 egg yolks
1 heaped tsp cornflour
1 tbls caster sugar
vanilla extract
300ml double cream
Put cream on to heat. Whixk yolks, cornflour, sugar and vanilla in bowl. When cream is just at boiling and choc melted, mix together then pour onto egg mixture whisking til mixed. Pour all back into saucepan and heat on medium, stirring all the time until it thickens, about 1 minute.
Both are delicious and keep too. Hope that helps.