|Ingredients at a glance...|
- 200 gram baker's dark chocolate bar (70% cocoa)
- 3/4 cup milk
- 2 tbsp. heavy cream
- 1/4 cup sugar
- 2 1/2 tbsp. butter, sliced
- 1 tsp. chili powder* (optional, but highly recommended)
- seeds of one vanilla bean (optional)
- 1 tbsp. Grand Marnier (optional)
Break up the chocolate and crush it. (I put my chocolate in a plastic bag and bang it with a mallet). Place the crushed pieces in a heat-proof bowl. Set the bowl over a pan of gently simmering water and allow to melt slowly, stirring until creamy. Take off the heat. Combine the milk, cream, and sugar in a saucepan, (and other ingredients, if using). Whisk all together and bring to the boil. Gradually, pour the mixture over the melted chocolate, then return the mixture to a pot and simmer for ten seconds, whisking away. Turn off the heat and whisk in the butter, one chunk at a time. Serve warm. Store in a glass container with a lid. To reheat, place the glass container in a bowl (microwave) or pot (stove) filled with enough water to submerge it about one inch. Heat until warm and melted! This recipe should keep for about a week in the refrigerator.
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