| 450 ml | Milk |
| 55 ml | Double cream |
| 350g | Extra bitter chocolate |
| 50g | Sugar |
| 50g | Butter |
Method
1. Place the milk, cream & sugar in a bowl set over a pan of boiling water & stir until the sugar has dissolved.
2. In a separate bowl melt the chocolate & butter over a bane marie.
3. Allow the milk to cool slightly before adding to the chocolate & butter, whisk until smooth. its better next day as it has thicken as well can be kept for a week as well
No comments:
Post a Comment