Milk Chocolate and Frangelico Sauce

Preparation info
  • Makes

    185 ml

    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 100 g ( oz/¾ cup) chopped milk chocolate
  • 60


  1. Put the chocolate in a heatproof bowl. Put the cream in a small saucepan and bring just to the boil. Reduce the heat, then pour the hot cream over the chocolate, leave for 2 minutes, then stir until smooth.
  2. Remove from the heat, stir in the Frangelico, then continue to stir occasionally until the sauce has cooled a little. Serve warm.