The simplest is, of course, ganache. Cream and good chopped chocolate, there you go. The little black dress of sweet sauces, dark, elegant, restrained, classic, it goes with everything and gives it a touch of class.
Sure. However, it depends on your having cream in the house. I don´t have cream in the house. In Spain, yes, I always have those little cartons of UHT cream, but here in the UK cream is fresh, so I only buy it with specific dishes in mind. Or else. You know how it is with cream, specially when it´s as criminally good as British cream.
Enter the storecupboard solution.
Chocolate sauce needs only cocoa, fat and sugar. So to make a very very simple and very very quick one, you can skip several steps and use Nutella, which, however well it cloaks itself in wholesome nuttiness is basically oil and sugar.
Put a whopping big spoonful of Nutella in a coffee mug with a half teaspoonful of cocoa and a glug of milk, and give it thirty seconds in the microwave.
Beat it well with a spoon and watch the messy melted spread turn glossy, dark, wicked and even more irresistible.
It is the perfect sauce, at once grown-up and intense, yet fudgy and sweet, with a praline undertone. It is the goods, I´m telling you. Ice cream sundae has never been so perilously easy.
Pour that over vanilla ice cream as you watch the royal wedding, and if you´re a true fan, add Rich Tea biscuits, which the groom seems to favour.