Dessert Topping: Rich Chocolate Sauce

posted by Maree 09-22-100 6:06 AM

Rich Chocolate Sauce

1/2 cup (4 fl. oz.) thick (dollopy) cream (high fat, in other words);
4 teaspoons liquid glucose
250 g. (8 oz.) milk or dark chocolate
1/4 cup (2 fl oz.) whisky, cognac or brandy (optional)

Place cream and glucose in sauce pan and bring to the boil. Break chocolate into pieces and add to pan. Remove pan from heat and stir until chocolate has melted. If insufficient heat to melt chocolate, return to low heat for a minute, stirring constantly.

When smooth, add alcohol if using same. Leave to cool, stirring occasionally.

Before it gets too thick, pour into sterilised jars and seal. Refrigerate. Keeps at least one month in fridge or 4 months frozen.

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