This rich chocolate sauce is the perfect finishing touch for any dessert recipe, or use it as a dipping sauce.
Ingredients for 6-8 people
300ml cream (10.5 fl. oz.)
250g Callebaut Chocolate
Method
- In a saucepan bring 300ml of cream to the boil.
- When cream has come to a boil take off heat, add 250g of Callebaut chocolate and stir until chocolate has evenly blended into the cream.
- Serve with your favourite desserts, or treats.
Recipe created by John Desmond - Former Professeur de Cuisine Paris, France.
