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Chocolate and honey sauce

Georges Laurier from Cook Like a chef
A gloriously creamy chocolate sauce from Georges Laurier, flavoured with hazelnut liqueur and cinnamon. Heavenly served hot over ice cream

Chocolate and honey sauce

Method

1. Put the both kinds of chocolate in a heat-proof bowl set over a saucepan of simmering water. Stir until melted. Transfer to a saucepan.

2. Add the remaining ingredients. Stir over gentle heat until it reaches the desired consistency. Remove from the heat. If not using immediately, allow to cool before storing in the fridge.

3. When ready to use, reheat over low heat, stirring in a little extra cream. Serve hot over ice cream, cakes, pies and fresh fruits.

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Serves: Makes 1 litre

Prep: 10 min
Cook: 10 min

Ingredients
120g plain chocolate, (72% cocoa solids), broken in small pieces
120g milk chocolate, (52% cocoa solids), broken in small pieces
500ml whipping cream, plus extra for reheating
8 tbsp clear honey
125g icing sugar
1 tsp ground cinnamon
2 tsp Frangelico, (Italian hazelnut liqueur)