To make the chocolate sauce, blend a little milk with the cocoa until it
forms a smooth paste, then mix into the rest of the milk. Heat the
cream until it's nearly boiling, stirring until smooth.
Whisk the sugar and yolks together and when the cream comes up to the
boil, pour half of it into the egg mixture, whisking well. When it's
combined, pour in the rest.
Pour the combined egg and cream mixture with the cocoa mix into a clean
pan and continue to whisk. Turn the heat down to minimum and, using a
wooden spoon, stir for about 4-5 minutes until the mixture starts to
thicken. Don't overheat or you'll get scrambled eggs!
Remove from the heat, pass through a fine sieve into a jug, break in the
chocolate chunks and stir gently until they melt. Add a generous dash
of liqueur then cool and chill until needed. When serving hot on
pancakes, ensure that you only reheat the mixture gently.
To make the pancakes, whisk the eggs and sugar into the milk until
dissolved. Add a pinch of salt, and stir in the flour until you have a
smooth batter. Melt the butter gently in a frying pan. Pour the melted
butter into the batter and stir. Let it rest for 10 minutes.
Cook the pancakes in the usual way over a medium heat, turning with a
palette knife. The finished pancakes should be pale with golden brown
highlights - don't overcook on the second side.
1 275 milliliters cream milk
2 tablespoons cocoa powder
275 milliliters double cream
75 grams caster sugar
6 egg yolks
60 grams dark luxury chocolate
25 milliliters Grand Marnier