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Your support makes all the difference.2 punnets/400g/13oz blackcurrants
200g/ 7oz caster sugar
1 litre/1¾ pints water
200ml/7fl oz double cream
For the chocolate sauce
125ml/4fl oz double cream
115g/3¾oz dark chocolate
30g/1oz unsalted butter
Carefully remove the blackcurrant stalks, and wash gently under cool water. Place in a saucepan with the sugar and water; cook over a medium heat and bring to a simmer. Turn up the heat and cook until currants begin to burst. Remove from the heat and divide the mixture in half. Strain one half through a strainer, pressing the fruit with the back of a spoon. Stir in the rest of the fruit, cool before chilling in the fridge.
To make the chocolate sauce, place the cream in a pan and bring to the boil. Chop the chocolate into pieces. Turn down the heat and stir it in to the cream. Add the butter and whisk. Remove from the heat. Whisk the cream to soft peaks and fold in the blackcurrants. Divide into bowls and spoon over the sauce. Serve immediately.
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