Sago with chocolate milk topping

Boil about 1 litre of water. Once boiling, add in the sago.
Cook until the sago becomes transparent.
Drain over a large strainer and run over cold water to bring the temperature down.
Press into mould of any shape and let is set.
This will take about 1/2 hour.
Add the chocolate and butter into a bowl and place over a pot of boiling water.
Keep stirring until both becomes a smooth and thick.
Remove to add into a serving plate.
Drizzle over the sado and ideal milk as much as you like.
Chill at least for 1/2 hour before serving.