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300 ml Elmlea double cream
200 grams dark chocolate (over 60%) broken into small pieces
2 tbsp caster sugar
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Place Elmlea Double in a small saucepan, then heat the Elmlea Double and sugar until it’s boiling.
Remove and pour over the chocolate.
Stir until the chocolate texture becomes smooth and homogenous.
Leave to cool until it thickens up slightly but is still pourable.
Pour over chocolate cake for dramatic effect.