A sauce to be served with various ice creams and cakes.
|2/3 cup||milk, partly skimmed, 2%||170 mL|
|2 tbsp||sugar||24 g|
|100 g||bittersweet chocolate|
In a saucepan, heat the milk and sugar over medium-low heat, paying attention not to let it boil. Chop the chocolate, add it to the milk, remove the pan from heat and stir until the chocolate has melted completely. Let the mixture cool down a few minutes before serving or chilling in the refrigerator for later use.
The sauce will keep up to 1 month in the refrigerator. You may add a little milk and warm it up gently in a microwave oven before serving.