Hot Chocolate Sauce Recipe

We served this quick and easy sauce with squares of macadamia brownies and scoops of vanilla ice cream. The finishing touch was a swirly chocolate decoration.

3/4 cup (188ml) thickened cream (35 to 40 percent fat)
190g chocolate (we use a combination of dark and milk eating chocolate)

Warm chocolate and cream in a small saucepan over very low heat, stirring occasionally. When chocolate is melted and mixture is smooth, remove from heat and pour over dessert. Any extra sauce can be stored in the freezer and melted over low heat before serving. © www.exclusivelyfood.com.au