Not all chocolate comes on a plate. How about a chocolate martini!
Yield: Makes 6 sevrvings
4 cups 35% cream
16 ounces milk chocolate, chopped
1 cup Irish Cream Liqueur
Gently heat the cream until it is simmering. Pour it over the chocolate and stir until the chocolate melts. Cool then stir in the liqueur. Chill.
Commercial chocolate sauces are a pale imitation of the real thing and usually don’t include any real chocolate. An old-school batch of real chocolate sauce is easy to make, easy to use and an easy way to saturate any treat with lots of rich, true, chocolate flavour. Try not to eat too much of this sauce straight out of the jar!