Combine the water, bourbon and sugar in a small saucepan and stir until the sugar has dissolved then bring to the boil
Add the chocolate and stir continually until the mixture boils. Stir in the cream and allow to cool
Pour the sauce into sterilised bottles and seal. Will keep refrigerated for up to 2 weeks. If the sauce firms a little in the bottle, stand the bottle in warm water for 10 minutes to loosen the contents
Tips & Hints
Perfect poured over a slice of mud cake with a scoop of your favourite ice-cream
