6
While the batter is resting, make the chocolate and Roquefort sauce. Place the chocolate in a heatproof bowl over a pan of simmering water, stirring until melted, or melt in the microwave. Remove from the heat and add the crumbled Roquefort, stirring to combine. Don’t mix too thoroughly; you want a few pieces of the Roquefort to add texture to the mixture. Spoon into a piping bag and set aside