Warm mint chocolate sauce
Ingredients
300ml double cream
150g chocolate with mint * (or you can use ordinary milk chocolate and ½ tsp peppermint extract)
* I have not specified milk or dark chocolate - this is personal preference, here we prefer milk but I know lots of people prefer dark
The ratio here is 2 parts cream to 1 part chocolate and is a very simple recipe and one that tastes fabulous, you can also do this with chocolate orange
Method
Finely chop the chocolate and put into a bowl.
Heat the cream in a small saucepan over a medium heat, this needs to be taken off just before it boils. I watch for the steam to start rising and then as soon as I see a couple of bubbles on the edge of the pan I remove it. Pour all over the chocolate and give it a fairly quick stir. Now leave to one side for 2 minutes before you stir again. If there still any chocolate pieces then leave for another couple of minutes before stirring.