A long time ago I had a "hit" at a meal with a simple
chocolate sauce (served on vanilla Ice Cream and
Banana, both premium Organic versions).

I would like to repeat this triumph, but being an
idiot I didn't copy the recipe from the book I
had at the time (library - long gone).

I can remember these elements being involved:

* Premium Chocolate (70 % solids, I used Lindt)
* Unsalted butter.
* A liquid - when this was added the sauce became very
"granular". This was temporary, but very frightening.
* I think the liquid was double cream, although water
or milk may have been used in addition.
* It was cooked in a bain marie.
* there may have been a second cooking container, possibly
to melt something separately.

Can anyone identify a recipe from this half remembered
stuff?

BugBear