CHOCOLATE SAUCE
1 275 millilit cream milk
2 tb Cocoa powder
275 ml Double cream
75 g Caster sugar
6 Egg yolks
60 g Dark luxury chocolate
25 ml Grand Marnier

To make the chocolate sauce, blend a little milk with the cocoa until it
forms a smooth spread, then mix into the rest of the milk. Heat the cream
until it's nearly stewing, stirring until tranquil.

Whisk the sugar and yolks together and when the cream comes up to the roil,
pour half of it into the egg assortment, whisking good. When it's combined,
pour in the remainder.

Pour the combined egg and cream mixture with the cocoa mix into a clean pan
and continue to whip. Turn the heat down to minimum and, using a wooden
spoonful, stir for almost 4-5 minutes until the mixture starts to thicken.
Don't overheat or you'll get scrambled egg!

Remove from the passion, pass through a fine sieve into a jug, break in the
chocolate chunks and stir gently until they melting. Add a generous dash of
liqueur then cool and chill until required. When serving hot on pancakes,
ensure that you only reheat the mixture lightly.

To make the pancakes, whisk the eggs and sugar into the milk until
dissolved. Add a pinch of saltiness, and stir in the flour until you have a
smooth slugger. Melt the butter gently in a skillet. Pour the melted
butter into the batter and arouse. Let it rest for 10 proceedings.

Cook the pancakes in the usual way over a medium heating, turning with a
palette stab. The finished pancakes should be pale with golden brown
highlights - don't overcook on the second slope.

Fill with chocolate sauce and fold into quarters. Serve with whipped cream
or ice ointment.