I was sent this recipe by my friend and avid follower Emma, who makes beautiful cakes. Like all good recipes, I believe this one was possibly passed on to her. What’s nice about this is that it goes beautiful on ice cream, poured over profiteroles, drizzled on cakes, and straight off the spoon! It keeps well in the fridge too in an airtight container for 3 weeks. I have used this to dip icecreams in and refreeze as well as some ice choc bars. And all work well. Feel free to half the recipe, if you don’t need as much. Also, the photography below is not mine on this occasion as I was having some trouble with my camera. So deepest thanks Vie Studio and Anna Tarazevich for the pretty pictures which fit perfectly.
- 4oz Dark chocolate (good quality)
- 300ml evaporated milk
- 2 tbps cocoa (I use organic)
- 2oz castor sugar
- 2oz cornflour
- Place all the ingredients into a bowl over pan of boiling water and stir until smooth. It takes about 20 minutes. If you are using a gas hob, a high simmer might be better rather than a full on boil. Please be careful removing the bowl. Let it cool before using.
- It keeps for 3 weeks in an airtight container in the fridge.