Prep 5 mins
Cook 3 mins
This works with any type of chocolate really, but for the sake of the recipe I'll specify white. I make this all the time as a last minute sauce for my fiance, who likes chocolate on everything. It takes minutes to make and is really yummy (but not very healthy!) Great over fruit, ice cream and pretty much any pudding in general. I'm afraid I eyeball this so amounts are approximate.
- 100 g white chocolate
- 50 g double cream
- Break chocolate up into pieces and place in a microwaveable dish. Melt in a microwave on high power in 30 second bursts (for 100g of chocolate I'd say it usually takes me a couple of minutes or so at least, but it'll no doubt depend on the power of your microwave, etc. so you need to keep a close eye on it).
- When chocolate it melted, remove from microwave and add cream.
- Mix well. Initially you'll feel like you've added too much cream and that it'll never mix together but some weird molecular thing will then happen and suddenly the whole thing will thicken and smooth out.
- Serve immediately. Yummy, yummy.
This was awesome sauce that I drizzled over World War II Cake. It was just so good. So delicious, and my friends loved it!