INGREDIENTS
Chocolate slab 150 g
Pouring cream 240 g
Condensed milk 385 g
Nuts As needed
METHOD
- Set up a double boiler with water in the pot and place the broken chocolate slab into the saucepan. Stir while the chocolate melts. Ensure the water is only just boiling (medium heat) to prevent the chocolate from burning and separating.
- Once the melted chocolate has a smooth texture, add the condensed milk while stirring slowly.
- Turn off the heat and allow it to cool for five minutes before adding the cream.
- Optional: add nuts of your choice to enhance the taste and texture.
- Let it cool for two to four minutes before pouring over your ice cream.
NOTES
If you want a thinner consistency, add more cream.
Once cooled, the sauce has a toffee texture if you did not add additional cream. Lovely to eat with a spoon or add to your coffee.
YIELD 8-12 SERVINGS
PREPARATION TIME 25 MINUTES
TOTAL TIME 25 MINUTES
HISTORY OF MY DISH
I am part of a large family that had the privilege of sharing a Sunday braai regularly. Each aunt had to bring an additional dish to the braai. My father loves ice cream, and my mother loves my father, so we ended up having ice cream and homemade chocolate sauce for dessert. Fond memories of good food, family, and the South African culture of braai were created.