Kah Kow chocolate sauce

Makes 300ml

  • 175/6oz Kah Kow 70% dark chocolate, chopped
  • 175ml/6oz heavy cream
  • 3 tbsp milk
  • 2 tbsp white sugar
  • 25g/1oz chilled butter, cut into cubes

This rich indulgent sauce is great for pouring over ice cream, drizzling over desserts or for a crowd pleasing fondue.

Melt the chocolate slowly in a heatproof bowl, set over a pan of simmering water, stirring occasionally until very smooth. Remove the bowl from the heat.

Heat all of the remaining ingredients in a small saucepan until evenly combined. Remove from the heat and stir through the melted chocolate until smooth and well combined. Store in the fridge for up to a week.

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