Slowly melt the butter in a saucepan, then add the sugar. Brown while stirring, then pour in the cream and simmer gently for approx. 5 minutes, stirring occasionally.
In the meantime, break 100 g chocolate into small pieces and after the 5 minutes melt in the cream while stirring. When the chocolate has completely dissolved, the sauce is ready.
If you want, you can add poppy seeds or use milk chocolate instead of white chocolate.
The sauce can be used as a dessert sauce and goes well with many dishes, e.g. steamed noodles, plum dumplings, waffles etc.
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