This rich ganache will make the most decadent hot-fudge sauce - serve over vanilla icecream or with poached pears.
Ingredients
| 250 ml | Cream |
| 250 g | Dark chocolate, roughly chopped (I used Whittaker's Dark Ghana) (Main) |
| 2 Tbsp | Butter |
| 1 pinch | Sea salt |
| 3 Tbsp | Whisky |
Directions
- In a small saucepan, gently melt together the cream and chocolate. Stir constantly as they melt, and add the other ingredients.
- Remove from heat before all the chocolate is melted and swiftly mix together. The sauce will thicken and combine well as the last of the chocolate melts. Serve immediately.