200ml pure (thin) cream
50ml milk
200g dark chocolate, chopped
20g good-quality cocoa powder
Step 1: Place the cream and milk in a saucepan over medium heat. Bring to just below boiling point, then remove from heat and gently whisk in chocolate and cocoa until smooth. Set aside to cool. Extra sauce will keep refrigerated for up to 5 days.
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Recipes
RandomHey guys, This is just a recipe book I have made and there are some really great dishes in here including, savouries and desserts, frappe's, you name it!! I hope you find some good recipes you'll like and enjoy!! Also if there are any requests for...
