MILK CHOCOLATE SAUCE
(makes 225ml - 8 serves)
I may prefer generally dark chocolate sauce to milk chocolate sauce but there is a time and place for everything. Milk chocolate sauce is gorgeous with bananas in a sundae.
125ml (1/2 cup) cream
125g milk chocolate (buttons or tablet coarsely chopped)
- Place cream into a heavy-based saucepan and bring to just below boiling.
- Remove from heat, leave for 60 seconds and then add chocolate. Stir till smooth. Serve immediately or store in refrigerator for up to 3 days.
- To reheat Milk Chocolate Sauce either gently heat over a double boiler or heat in a microwave (on medium), stirring after every minutes.