An incredibly easy and terribly wicked Chocolate sauce. It's delicious served with ice-cream (try Peanut Butter Ice-cream), pancakes, waffles, and doubles as an easy dipping sauce for fruit.
Ingredients (makes 2 cups)
- 200 gm Good quality Dark Chocolate
- 1 cup Pouring Cream
- 1/4 cup Dark Brown Sugar
- 1 tablespoon Brandy
Method
- Combine chocolate, cream and sugar in a small saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth.
- Bring to a simmer. Cook, stirring, for 5 minutes or until sauce thickens. Remove from heat. Add brandy and stir to combine. Use straight away as desired, and refrigerate any left-overs.
Notes
I've also made this with white chocolate, and it's equally as nice. Try varying the type of alcohol you add, for different flavours. I'm a great fan of Butterscotch Schnapps, but you can use almost anything. Or you can leave the alcohol out completely if you prefer.
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