White Choc Brandy Sauce

This is from the Australian magazine, New Idea. The sauce can be made up to 2 days ahead, and can be reheated in a saucepan prior to serving. I haven't tried this yet. They show it served over plum pudding, but I think it would be nice over any hot, fruity pudding, or icecream.

• Ready In: 5 mins
• Yields: 2 cups

Ingredients

• 200  g white chocolate, chopped
• 300  ml  thickened cream
• 1  tablespoon brandy (or 2 tspn brandy essence)

Directions

1. Combine chocolate and cream in a heatproof bowl. Sit bowl over a pan of simmering water.
2. Stir until chocolate has melted. Remove bowlfrom pan.
3. Stir in brandy or essence and serve.