posted by Maree 11-06-98 4:26 AM
Rich Chocolate Sauce
1/2 cup (4 fl oz) thick (dollopy) cream
4 teaspoons liquid glucose
250g (8 oz) milk/ dark chocolate
1/4 cup (2 fl oz) whisky, cognac or barndy
Place cream and glucose in sauce pan and bring to the boil. Break chocolate into pieces and add to pan. Remove pan from heat and stir until chocolate has melted. If insufficient heat to melt chocolate, return to low heat for a minute, stirring constantly.
When smooth, add alcohol. Leave to cool, stir occasionally. Before it gets too thick, pour into sterilised jars and seal. Regrigerate. Keeps at least one month in fridge/ 4 months frozen.
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